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Leek Patties

Small pan-fried fritters, often referred to as keftedes, are a beloved signature dish in Sephardic Jewish cooking. These particular leek fritters deliver a tasty combination of rich beef with the delicate, sweetly mild essence of fresh leeks, and they are utterly addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the leeks carefully and remove the root ends and most of the green tops. Chop in half longways then into 1.5cm rounds. Put in a deep pan and submerge with fresh water, then simmer over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and spice liberally with seasoning. Stir thoroughly using your palms then form a couple of tablespoonfuls into a patty, pressing a bit. Place on a tray and repeat for the remaining of the preparation.

Heat oil in a pan to a level of about ¾ inch over a moderate heat. When the oil is ready, fry the croquettes in small batches until golden on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Remove the finished fritters to a plate topped with paper towel and allow to rest.

Offer with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese fritters are a real delight. The golden crust opens up to a smooth interior. The fresh spinach adds a bright, somewhat earthy note, while the dairy provides a deep, flavorful creaminess. It's possible to replace the dairy cheese with boiled, crushed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

If using fresh spinach, wash it well, removing any stalks, and coarsely chop it into big pieces. Transfer in a big pot with a little hot water over a medium heat. Once cooked, drain in a colander for about 15 mins, then remove any extra water and set aside.

If using defrosted spinach, carefully remove excess liquid.

Preheat the cooking oil in a frying pan over a medium heat and fry the onion and garlic until softened, about 4 minutes. Turn off the stove.

Combine the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a container and flavor with seasoning. Mix thoroughly until incorporated. If the dough looks too loose, mix in some extra breading.

Using your hands, form the mixture into oval croquettes slightly larger than a nut but smaller than an chicken egg, and place them on a tray covered with parchment paper. Cover and chill for at least 1 hour.

In a large frying pan over moderate heat, warm cooking oil to a amount of about 1cm. Cook the croquettes a small batch for two to three minutes each side, flipping so they are golden brown everywhere, then place on absorbent paper.

Serve with lemon slices.

Lentil Patties

Boasting a golden crust and moist center, these fritters are not only flavorful but also a extremely wholesome snack or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to serve

Put the dry lentils in a pot and fill with ample water. Cook over a moderate heat for about 20 minutes or until nearly done, adding more water to ensure the pulses submerged if needed.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and set aside in a bowl.

Preheat half of the