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Leek Patties

Bite-sized fried patties, often called keftedes, are a treasured delicacy in Sephardic culinary traditions. These leek fritters present a tasty fusion of rich beef with the gentle, slightly sweet essence of fresh leeks, rendering them absolutely irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the fresh leeks properly and cut away the roots and most of the green tops. Cut in half along the length then into half-inch slices. Put in a deep pan and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and put in a big bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and spice and flavor generously with pepper and salt. Mix thoroughly using your hands then form a several tablespoonfuls into a patty, flattening a bit. Place on a tray and repeat for the remaining of the mixture.

Heat cooking oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, brown the patties in small batches until golden brown on all sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Remove the cooked patties to a dish topped with paper towel and permit to cool.

Present with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach fritters are a genuine treat. The golden exterior opens up to a smooth filling. The leafy spinach brings a fresh, slightly green note, while the cheese gives a deep, flavorful smoothness. Feel free to swap the dairy cheese with boiled, pureed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

For leafy greens, clean it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Put in a big pot with a small amount liquid over a moderate heat. Once softened, remove in a colander for about a quarter hour, then press out any excess liquid and put aside.

For defrosted spinach, completely squeeze out extra water.

Warm the olive oil in a frying pan over a medium heat and fry the onion and garlic until translucent, about four minutes. Take off the stove.

Combine the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Stir completely until incorporated. If the mixture appears too wet, add some additional crumbs.

By hand, form the preparation into elongated patties somewhat larger than a walnut but more compact than an egg, and set them on a plate covered with baking paper. Cover and chill for at least 1 hour.

In a wide pan over medium heat, warm oil to a depth of about 1cm. Fry the patties a few at a time for two to three minutes each side, turning so they are crispy everywhere, then place on kitchen roll.

Present with lemon wedges.

Lentil Patties

Featuring a golden crust and moist center, these fritters are not only tasty but also a wonderfully wholesome bite or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to serve

Place the dry lentils in a pan and cover with ample cold water. Cook over a medium heat for about 20 minutes or until partially softened, including extra liquid to maintain the pulses covered if required.

Add the cracked wheat and continue cooking until tender. Strain the ingredients completely and reserve in a mixing bowl.

Warm half of the