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Leek Patties

Small crispy fritters, commonly called keftedes, represent a beloved signature dish in Sephardic culinary traditions. These leek croquettes deliver a flavorful combination of savory beef with the delicate, mildly sweet essence of fresh leeks, making them absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to accompany

Clean the green leeks well and cut away the base and most of the dark green parts. Slice in half along the length then into 1.5cm slices. Place in a large skillet and fill with water, then simmer over a moderate heat for about twenty minutes or until tender.

Strain the leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and spice and season liberally with pepper and salt. Combine thoroughly using your hands then shape a couple of spoonfuls into a croquette, pressing a slightly. Set on a tray and proceed for the balance of the preparation.

Warm cooking oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is hot, cook the fritters in batches until crispy on each side. (Do not fill the pan as this lowers the temperature of the oil.) Transfer the finished fritters to a dish covered with absorbent paper and permit to drain.

Offer with lemon wedges.

Keftes de Espinacha

These spinach and cheese patties are a real treat. The crispy crust gives way to a soft filling. The leafy spinach imparts a fresh, moderately earthy taste, while the grated cheese gives a savory, umami smoothness. It's possible to replace the cheese with boiled, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

If using leafy greens, wash it carefully, discarding any stalks, and roughly chop it into big pieces. Transfer in a deep pan with a bit of water over a moderate heat. Once wilted, remove in a strainer for about a quarter hour, then remove any extra water and reserve.

For previously frozen spinach, thoroughly press out unwanted moisture.

Heat the olive oil in a frying pan over a moderate heat and saute the diced onion and garlic until tender, about 4 minutes. Remove from the flame.

Place the prepared spinach, fried onion and softened garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breading and eggs in a container and season with pepper and salt. Stir completely until blended. If the mixture appears too loose, mix in some extra breading.

By hand, mold the preparation into elongated patties a bit bigger than a walnut but smaller than an large egg, and put them on a baking sheet topped with parchment paper. Wrap and chill for at least one hour.

In a large frying pan over moderate heat, preheat olive oil to a depth of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes per side, rotating so they are crispy completely, then place on absorbent paper.

Offer with lemon slices.

Lentil Patties

With their golden crust and soft inside, these patties are not only tasty but also a highly healthy snack or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to serve

Place the brown lentils in a pan and cover with ample fresh water. Cook over a moderate heat for about 20 mins or until partially softened, adding more water to maintain the pulses submerged if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a container.

Warm half of the