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Leek Patties

Petite fried patties, commonly called keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These particular leek fritters offer a flavorful combination of rich minced beef with the delicate, mildly sweet taste of fresh leeks, and they are utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the leeks well and remove the base and most of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter slices. Put in a deep frying pan and cover with fresh water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and put in a big bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and spice well with salt and pepper. Combine completely using your fingers then mold a couple of tablespoonfuls into a croquette, flattening a bit. Place on a plate and repeat for the rest of the preparation.

Preheat olive oil in a pan to a level of about 2cm over a medium heat. When the oil is ready, cook the fritters in small batches until golden on all sides. (Don't overcrowd the pan as this lowers the heat of the oil.) Transfer the cooked fritters to a dish covered with absorbent paper and permit to drain.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true treat. The crispy exterior reveals a soft center. The spinach brings a fresh, moderately natural taste, while the dairy gives a rich, savory smoothness. You can substitute the cheesy element with steamed, mashed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

If using fresh spinach, wash it well, discarding any stalks, and coarsely chop it into large chunks. Transfer in a deep pan with a small amount liquid over a medium heat. Once cooked, strain in a colander for about a quarter hour, then squeeze out any excess liquid and set aside.

If using defrosted spinach, thoroughly remove excess liquid.

Warm the olive oil in a frying pan over a moderate heat and cook the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the heat.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Mix completely until combined. If the mixture seems too loose, add some more breading.

With your fingers, shape the dough into elongated patties somewhat larger than a nut but more compact than an chicken egg, and place them on a plate covered with baking paper. Seal and cool for at least 1 hour.

In a big skillet over medium flame, preheat oil to a depth of about half an inch. Cook the fritters a handful for a couple of minutes each side, flipping so they are golden everywhere, then transfer on paper towel.

Serve with lemon wedges.

Lentil Patties

Boasting a crispy exterior and moist center, these patties are not only tasty but also a extremely wholesome snack or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to garnish

Put the brown lentils in a pot and cover with enough fresh water. Simmer over a medium heat for about twenty minutes or until nearly done, including additional water to maintain the pulses immersed if required.

Stir in the bulgur wheat and proceed cooking until tender. Drain the mixture thoroughly and put aside in a container.

Warm 50% of the