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Leek Patties

Petite fried patties, often called keftedes, represent a beloved delicacy in Sephardic Jewish culinary traditions. These particular leek patties offer a delicious combination of savory ground beef with the delicate, sweetly mild essence of leeks, and they are utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to accompany

Clean the fresh leeks carefully and cut away the root ends and most of the dark green parts. Cut in half longways then into half-inch pieces. Place in a deep frying pan and fill with cold water, then cook over a moderate heat for about 20 mins or until tender.

Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Mix thoroughly using your palms then form a several scoops into a ball, flattening a bit. Place on a platter and proceed for the remaining of the preparation.

Warm olive oil in a pan to a level of about 2cm over a medium heat. When the heated oil is sizzling, brown the croquettes in small groups until crispy on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Transfer the finished patties to a tray lined with absorbent paper and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese patties are a real pleasure. The golden crust reveals a creamy center. The leafy spinach brings a bright, moderately green note, while the dairy provides a savory, savory richness. You can substitute the cheesy element with steamed, crushed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Fresh lemon, to garnish

For fresh spinach, clean it carefully, getting rid of any hard stems, and roughly chop it into big pieces. Place in a large saucepan with a bit of hot water over a medium flame. Once softened, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

If using defrosted spinach, completely press out excess liquid.

Heat the cooking oil in a pan over a moderate heat and fry the diced onion and minced garlic until tender, about four minutes. Take off the stove.

Combine the wilted spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Mix well until incorporated. If the mixture seems too soft, add some more crumbs.

With your fingers, form the preparation into oval croquettes slightly larger than a walnut shell but smaller than an chicken egg, and set them on a tray lined with parchment paper. Cover and chill for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a level of about 1 centimeter. Cook the fritters a few at a time for 2–3 minutes on both sides, rotating so they are crispy everywhere, then place on absorbent paper.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and moist center, these patties are not only tasty but also a highly healthy bite or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to serve

Add the dry lentils in a pot and fill with ample water. Simmer over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to maintain the pulses covered if necessary.

Mix in the burghul and keep cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat 50% of the