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Leek Patties

Petite pan-fried fritters, commonly called keftedes, are a beloved delicacy in Sephardic cuisine. These particular leek fritters present a flavorful blend of rich ground beef with the subtle, sweetly mild taste of fresh leeks, and they are absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks properly and remove the base and most of the dark green parts. Slice into halves along the length then into 1.5cm rounds. Transfer in a large skillet and cover with cold water, then cook over a moderate heat for about 20 mins or until softened.

Remove the water from the cooked leeks and put in a big bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and spice well with pepper and salt. Stir completely using your fingers then mold a couple of spoonfuls into a patty, pressing a slightly. Set on a tray and repeat for the remaining of the ingredients.

Preheat olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the oil is sizzling, fry the patties in small batches until crispy on all sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Remove the finished patties to a tray lined with kitchen paper and permit to drain.

Present with fresh lemon.

Keftes de Espinacha

These spinach with cheese fritters are a real delight. The crispy crust gives way to a smooth center. The leafy spinach imparts a vibrant, slightly natural note, while the dairy gives a savory, flavorful creaminess. Feel free to swap the cheesy element with steamed, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

If using leafy greens, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a small amount liquid over a medium flame. Once wilted, remove in a sieve for about 15 mins, then remove any extra water and set aside.

For defrosted spinach, completely press out unwanted moisture.

Heat the cooking oil in a skillet over a medium flame and saute the diced onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a container and flavor with pepper and salt. Stir completely until incorporated. If the mixture looks too wet, add some additional breadcrumbs.

Using your hands, mold the dough into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and place them on a baking sheet lined with baking paper. Seal and cool for at least 1 hour.

In a big skillet over medium flame, preheat oil to a level of about half an inch. Brown the patties a handful for a couple of minutes on both sides, rotating so they are golden everywhere, then put on kitchen roll.

Present with lemon slices.

Lentil Croquettes

With their crispy exterior and tender interior, these fritters are not only delicious but also a highly nutritious bite or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to serve

Put the brown lentils in a pan and submerge with enough water. Boil over a moderate heat for about twenty minutes or until partially softened, pouring more water to keep the lentils immersed if necessary.

Stir in the bulgur wheat and continue cooking until tender. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat a portion of the