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Leek Patties

Bite-sized pan-fried patties, often referred to as keftedes, represent a beloved speciality in Sephardic Jewish cuisine. These wonderful leek patties deliver a delicious combination of savory ground beef with the delicate, mildly sweet taste of tender leeks, making them absolutely addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks well and cut away the base and most of the green tops. Cut into halves lengthways then into 1.5cm slices. Place in a large skillet and cover with fresh water, then cook over a medium flame for about twenty minutes or until tender.

Drain the leeks and place in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and spice generously with seasoning. Combine well using your palms then mold a several spoonfuls into a ball, flattening a slightly. Place on a platter and repeat for the rest of the preparation.

Heat cooking oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is ready, fry the patties in small batches until golden brown on each side. (Do not fill the skillet as this drops the oil temperature of the cooking oil.) Remove the ready patties to a plate lined with absorbent paper and permit to drain.

Serve with lemon slices.

Spinach Patties

These amazing cheesy spinach patties are a true pleasure. The crunchy outside gives way to a smooth filling. The fresh spinach brings a bright, somewhat earthy note, while the dairy offers a rich, flavorful richness. You can substitute the cheesy element with boiled, pureed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

If using raw spinach, wash it carefully, getting rid of any stalks, and cut into it into large chunks. Transfer in a deep pan with a little water over a moderate heat. Once cooked, remove in a sieve for about 15 minutes, then squeeze out any excess liquid and put aside.

When working with defrosted spinach, completely press out excess liquid.

Heat the oil in a skillet over a medium flame and fry the diced onion and garlic until softened, about 4 minutes. Turn off the flame.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and eggs in a container and season with pepper and salt. Stir thoroughly until combined. If the mixture looks too wet, incorporate some extra crumbs.

By hand, shape the mixture into oval croquettes somewhat larger than a nut but smaller than an chicken egg, and set them on a baking sheet lined with baking paper. Seal and chill for at least 1 hour.

In a wide pan over moderate heat, preheat oil to a level of about half an inch. Brown the patties a few at a time for 2–3 minutes per side, flipping so they are golden brown everywhere, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only tasty but also a wonderfully healthy snack or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to serve

Put the dry lentils in a saucepan and fill with plenty of cold water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding extra liquid to maintain the legumes covered if needed.

Mix in the burghul and keep cooking until softened. Strain the ingredients well and reserve in a mixing bowl.

Heat a portion of the