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Leek Patties

Bite-sized crispy patties, typically known as keftedes, stand as a beloved delicacy in Sephardic Jewish culinary traditions. These wonderful leek fritters present a tasty fusion of rich minced beef with the gentle, mildly sweet essence of tender leeks, rendering them utterly addictive.

Makes 12

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

Clean the fresh leeks carefully and remove the base and the majority of the dark green parts. Cut in half lengthways then into half-inch pieces. Transfer in a large skillet and fill with water, then heat over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and sweet paprika and flavor liberally with salt and pepper. Stir completely using your hands then form a couple of tablespoonfuls into a patty, flattening a slightly. Set on a tray and repeat for the remaining of the ingredients.

Preheat oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the oil is hot, brown the fritters in small batches until golden on each side. (Avoid overcrowding the frying pan as this drops the heat of the oil.) Transfer the cooked patties to a plate covered with kitchen paper and permit to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach with cheese patties are a real delight. The golden outside gives way to a soft interior. The leafy spinach adds a vibrant, somewhat earthy flavor, while the cheese gives a savory, umami smoothness. Feel free to swap the dairy cheese with boiled, crushed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For leafy greens, rinse it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Put in a deep pan with a little water over a moderate heat. Once cooked, strain in a colander for about a quarter hour, then squeeze out any remaining moisture and put aside.

For previously frozen spinach, thoroughly press out unwanted moisture.

Heat the olive oil in a frying pan over a medium heat and saute the onion and garlic cloves until tender, about a few minutes. Turn off the stove.

Put the prepared spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Combine thoroughly until combined. If the dough looks too loose, mix in some extra breadcrumbs.

With your fingers, mold the dough into oval shapes somewhat larger than a walnut shell but less bulky than an large egg, and put them on a plate lined with parchment paper. Seal and chill for at least 1 hour.

In a wide pan over medium heat, preheat cooking oil to a amount of about half an inch. Fry the fritters a few at a time for two to three minutes per side, turning so they are golden brown everywhere, then transfer on paper towel.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only flavorful but also a extremely nutritious appetizer or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to garnish

Put the lentils in a pot and fill with enough fresh water. Cook over a medium flame for about twenty minutes or until nearly done, including extra liquid to keep the lentils submerged if necessary.

Mix in the bulgur wheat and continue cooking until tender. Drain the mixture completely and put aside in a container.

Warm a portion of the