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Leek Patties

Small fried fritters, typically called keftedes, stand as a cherished speciality in Sephardic cooking. These particular leek fritters offer a tasty fusion of rich beef with the delicate, mildly sweet flavour of fresh leeks, rendering them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the green leeks properly and remove the root ends and the bulk of the dark green parts. Cut in half lengthways then into half-inch pieces. Place in a deep frying pan and fill with water, then heat over a medium heat for about 20 mins or until tender.

Drain the leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and spice liberally with seasoning. Mix thoroughly using your hands then form a few tablespoonfuls into a croquette, shaping a little. Set on a plate and proceed for the rest of the ingredients.

Preheat olive oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is sizzling, cook the croquettes in small batches until crispy on both sides. (Do not fill the pan as this lowers the temperature of the oil.) Remove the cooked fritters to a dish covered with kitchen paper and allow to cool.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach patties are a genuine delight. The crunchy crust gives way to a creamy filling. The fresh spinach imparts a bright, somewhat natural note, while the grated cheese gives a rich, umami creaminess. Feel free to swap the dairy cheese with cooked, pureed potato if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon slices, to serve

When using leafy greens, clean it thoroughly, discarding any hard stems, and cut into it into large chunks. Put in a large saucepan with a small amount liquid over a medium flame. Once wilted, remove in a sieve for about 15 mins, then squeeze out any extra water and reserve.

If using previously frozen spinach, carefully press out unwanted moisture.

Preheat the oil in a pan over a medium heat and fry the diced onion and garlic cloves until softened, about 4 minutes. Remove from the stove.

Combine the wilted spinach, cooked onion and softened garlic, kefalotyri, ricotta, spice, red spice, breading and beaten eggs in a container and season with seasoning. Combine completely until combined. If the preparation seems too wet, incorporate some additional breading.

By hand, shape the mixture into oval shapes slightly larger than a walnut shell but less bulky than an large egg, and put them on a baking sheet topped with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over medium flame, heat oil to a level of about half an inch. Brown the croquettes a small batch for a couple of minutes each side, flipping so they are crispy completely, then transfer on paper towel.

Offer with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these patties are not only tasty but also a extremely wholesome appetizer or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to garnish

Put the lentils in a pan and cover with enough fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, including more water to ensure the legumes covered if necessary.

Stir in the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul well and reserve in a bowl.

Warm 50% of the