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Leek Patties

Small crispy patties, often called keftedes, are a cherished signature dish in Sephardic cooking. These particular leek fritters present a flavorful fusion of hearty beef with the delicate, mildly sweet essence of fresh leeks, and they are truly crave-worthy.

Produces 12

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

Thoroughly wash the leeks properly and remove the roots and most of the dark green parts. Slice lengthwise along the length then into half-inch rounds. Put in a deep pan and fill with cold water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Mix thoroughly using your palms then shape a several scoops into a patty, shaping a bit. Place on a plate and proceed for the remaining of the mixture.

Warm cooking oil in a pan to a depth of about ¾ inch over a medium flame. When the olive oil is hot, brown the patties in batches until crispy on each side. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Take out the ready fritters to a dish topped with absorbent paper and allow to rest.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a genuine treat. The golden crust opens up to a soft center. The fresh spinach adds a bright, slightly green taste, while the dairy gives a savory, umami smoothness. It's possible to replace the cheese with steamed, pureed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it carefully, discarding any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a little liquid over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then remove any excess liquid and put aside.

For defrosted spinach, thoroughly press out extra water.

Warm the oil in a frying pan over a medium heat and saute the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and softened garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and spice with seasoning. Stir thoroughly until combined. If the dough appears too soft, mix in some additional breading.

With your fingers, mold the mixture into oval croquettes somewhat larger than a nut but smaller than an egg, and place them on a tray lined with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat cooking oil to a depth of about 1 centimeter. Cook the fritters a handful for two to three minutes each side, rotating so they are golden all over, then place on absorbent paper.

Present with lemon slices.

Lentil Patties

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a wonderfully healthy snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Put the lentils in a pot and cover with plenty of fresh water. Boil over a moderate heat for about 20 minutes or until partially softened, pouring additional water to keep the pulses submerged if required.

Add the cracked wheat and proceed cooking until softened. Strain the ingredients well and put aside in a mixing bowl.

Heat half of the