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Leek Patties

Bite-sized crispy patties, commonly referred to as keftedes, are a treasured delicacy in Sephardic Jewish cuisine. These wonderful leek fritters present a tasty fusion of hearty beef with the subtle, sweetly mild essence of tender leeks, and they are absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to serve

Wash the leeks carefully and cut away the roots and the bulk of the green stalk. Chop in half along the length then into half-inch slices. Place in a large skillet and cover with cold water, then cook over a medium flame for about twenty minutes or until softened.

Remove the water from the softened leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and season well with pepper and salt. Combine completely using your hands then mold a couple of scoops into a ball, flattening a little. Place on a platter and repeat for the balance of the mixture.

Preheat cooking oil in a frying pan to a level of about 2cm over a medium heat. When the oil is ready, cook the patties in small batches until crispy on each side. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Take out the finished fritters to a plate lined with kitchen paper and permit to cool.

Offer with lemon slices.

Spinach Patties

These delightful spinach and cheese patties are a genuine delight. The crunchy outside reveals a soft interior. The fresh spinach adds a fresh, somewhat natural taste, while the cheese offers a rich, savory smoothness. You can substitute the cheesy element with steamed, mashed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Cooking oil for frying (or neutral oil)
• Fresh lemon, to serve

When using fresh spinach, rinse it well, discarding any hard stems, and cut into it into big pieces. Transfer in a large saucepan with a small amount liquid over a medium heat. Once softened, drain in a colander for about 15 minutes, then press out any extra water and put aside.

For thawed frozen spinach, carefully squeeze out extra water.

Preheat the cooking oil in a frying pan over a moderate heat and saute the onion and garlic until softened, about 4 minutes. Turn off the flame.

Place the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with seasoning. Stir completely until combined. If the mixture looks too soft, incorporate some more breadcrumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a walnut shell but more compact than an large egg, and place them on a plate covered with parchment paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium heat, warm oil to a depth of about 1 centimeter. Fry the patties a handful for 2–3 minutes per side, rotating so they are golden completely, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Boasting a crispy exterior and soft inside, these patties are not only delicious but also a highly wholesome appetizer or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to serve

Place the brown lentils in a saucepan and submerge with ample fresh water. Cook over a moderate heat for about twenty minutes or until partially softened, pouring extra liquid to ensure the pulses covered if needed.

Mix in the burghul and proceed cooking until softened. Drain the lentils and burghul well and put aside in a mixing bowl.

Warm half of the