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Leek Patties

Petite crispy fritters, typically known as keftedes, stand as a beloved speciality in Sephardic Jewish cooking. These leek fritters present a tasty combination of savory minced beef with the subtle, slightly sweet flavour of fresh leeks, rendering them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Wash the fresh leeks carefully and remove the root ends and most of the green stalk. Slice into halves along the length then into 1.5-centimeter pieces. Put in a large skillet and submerge with cold water, then cook over a moderate heat for about 20 minutes or until softened.

Strain the leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Combine completely using your palms then shape a couple of tablespoonfuls into a patty, flattening a bit. Put on a plate and repeat for the remaining of the ingredients.

Preheat cooking oil in a skillet to a amount of about ¾ inch over a moderate heat. When the olive oil is hot, brown the fritters in small groups until crispy on all sides. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Transfer the finished fritters to a dish topped with absorbent paper and permit to cool.

Present with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a true delight. The crispy outside gives way to a soft interior. The leafy spinach adds a bright, slightly natural note, while the dairy provides a deep, savory creaminess. Feel free to swap the dairy cheese with boiled, mashed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Oil for frying (or use vegetable oil)
• Lemon slices, to accompany

For fresh spinach, wash it carefully, discarding any stalks, and coarsely chop it into big pieces. Place in a large saucepan with a little liquid over a medium heat. Once wilted, strain in a colander for about 15 mins, then remove any excess liquid and set aside.

For previously frozen spinach, carefully press out excess liquid.

Warm the cooking oil in a skillet over a medium flame and saute the diced onion and garlic cloves until tender, about a few minutes. Take off the flame.

Put the cooked spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Combine thoroughly until combined. If the preparation looks too soft, incorporate some additional breading.

By hand, form the dough into elongated patties slightly larger than a walnut but more compact than an egg, and place them on a plate covered with wax paper. Seal and chill for at least 1 hour.

In a big skillet over medium flame, heat olive oil to a amount of about 1 centimeter. Brown the fritters a small batch for two to three minutes each side, turning so they are golden completely, then put on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

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

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to garnish

Add the lentils in a pan and submerge with enough fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, adding additional water to ensure the pulses covered if needed.

Stir in the bulgur wheat and continue cooking until softened. Strain the lentils and burghul thoroughly and put aside in a container.

Warm a portion of the