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Leek Patties

Bite-sized crispy fritters, typically referred to as keftedes, are a beloved delicacy in Sephardic culinary traditions. These particular leek fritters present a delicious fusion of savory beef with the subtle, mildly sweet essence of leeks, rendering them utterly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and remove the root ends and the bulk of the green tops. Chop in half lengthways then into 1.5cm rounds. Place in a deep pan and fill with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Strain the softened leeks and put in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and paprika and flavor well with salt and pepper. Stir well using your hands then shape a few scoops into a croquette, pressing a little. Set on a tray and continue for the remaining of the preparation.

Heat oil in a pan to a amount of about ¾ inch over a medium flame. When the olive oil is sizzling, brown the fritters in small groups until golden on all sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Transfer the finished patties to a plate covered with absorbent paper and allow to rest.

Offer with lemon slices.

Spinach Patties

These amazing spinach and cheese fritters are a genuine delight. The crunchy outside opens up to a creamy filling. The spinach adds a bright, somewhat green flavor, while the cheese gives a rich, flavorful richness. Feel free to swap the cheese with cooked, pureed potato if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon slices, to garnish

When using fresh spinach, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into large chunks. Place in a big pot with a bit of liquid over a medium flame. Once softened, strain in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

For defrosted spinach, carefully remove unwanted moisture.

Preheat the cooking oil in a skillet over a moderate heat and saute the chopped onion and minced garlic until translucent, about 4 minutes. Turn off the flame.

Combine the cooked spinach, cooked onion and garlic, kefalotyri, soft cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with seasoning. Mix completely until blended. If the mixture looks too soft, add some additional breading.

By hand, form the preparation into elongated patties somewhat larger than a nut but less bulky than an egg, and place them on a baking sheet topped with baking paper. Seal and chill for at least one hour.

In a big skillet over medium flame, preheat olive oil to a depth of about half an inch. Cook the patties a handful for two to three minutes on both sides, turning so they are golden completely, then transfer on paper towel.

Present with fresh lemon.

Lentil Patties

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

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to garnish

Put the brown lentils in a pan and submerge with ample water. Cook over a medium flame for about 20 minutes or until nearly done, adding extra liquid to ensure the pulses covered if needed.

Mix in the burghul and keep cooking until tender. Drain the mixture well and reserve in a bowl.

Preheat 50% of the