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Leek Patties

Petite crispy patties, often called keftedes, are a cherished signature dish in Sephardic Jewish cuisine. These leek patties offer a delicious combination of savory beef with the gentle, slightly sweet essence of leeks, making them utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the leeks carefully and trim off the roots and most of the green tops. Slice into halves along the length then into 1.5-centimeter rounds. Place in a deep pan and cover with cold water, then simmer over a moderate heat for about 20 mins or until cooked through.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor well with salt and pepper. Combine well using your fingers then mold a couple of spoonfuls into a ball, flattening a little. Place on a plate and proceed for the rest of the mixture.

Warm olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, cook the patties in small groups until crispy on all sides. (Don't overcrowd the pan as this drops the heat of the oil.) Transfer the ready patties to a plate lined with paper towel and let to rest.

Serve with lemon wedges.

Spinach Croquettes

These cheesy spinach fritters are a true treat. The crunchy crust opens up to a creamy center. The leafy spinach imparts a fresh, moderately earthy taste, while the dairy offers a rich, umami smoothness. It's possible to replace the dairy cheese with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

For leafy greens, rinse it carefully, getting rid of any tough stems, and roughly chop it into large chunks. Place in a big pot with a small amount liquid over a medium flame. Once wilted, drain in a colander for about 15 mins, then remove any remaining moisture and reserve.

If using defrosted spinach, completely squeeze out excess liquid.

Preheat the oil in a skillet over a medium flame and saute the chopped onion and garlic cloves until softened, about 4 minutes. Take off the stove.

Put the cooked spinach, cooked onion and softened garlic, hard cheese, soft cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a container and flavor with salt and pepper. Combine well until incorporated. If the mixture seems too soft, incorporate some more breadcrumbs.

By hand, mold the dough into oval croquettes slightly larger than a walnut but less bulky than an egg, and set them on a plate topped with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over moderate heat, warm oil to a amount of about 1cm. Cook the patties a few at a time for 2–3 minutes each side, flipping so they are crispy completely, then place on absorbent paper.

Offer with lemon slices.

Lentil Patties

Featuring a crispy exterior and tender interior, these patties are not only flavorful but also a extremely nutritious appetizer or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to garnish

Add the brown lentils in a saucepan and cover with ample water. Boil over a moderate heat for about 20 mins or until nearly done, pouring extra liquid to maintain the lentils immersed if required.

Stir in the cracked wheat and continue cooking until tender. Strain the mixture well and set aside in a container.

Warm half of the