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Leek Patties

Small pan-fried croquettes, commonly referred to as keftedes, stand as a cherished delicacy in Sephardic culinary traditions. These leek fritters offer a tasty fusion of rich minced beef with the subtle, sweetly mild taste of leeks, and they are absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Clean the leeks well and remove the roots and the majority of the green stalk. Cut in half lengthways then into 1.5-centimeter rounds. Place in a large skillet and submerge with fresh water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and paprika and flavor well with pepper and salt. Mix thoroughly using your palms then mold a couple of spoonfuls into a patty, shaping a little. Put on a platter and proceed for the rest of the ingredients.

Preheat cooking oil in a pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is hot, brown the patties in batches until golden on all sides. (Don't overcrowd the frying pan as this drops the oil temperature of the cooking oil.) Remove the cooked croquettes to a dish covered with paper towel and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach patties are a true delight. The golden crust gives way to a soft filling. The fresh spinach imparts a vibrant, moderately green flavor, while the dairy provides a rich, flavorful creaminess. It's possible to replace the cheese with steamed, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to accompany

When using leafy greens, clean it carefully, getting rid of any stalks, and cut into it into big pieces. Transfer in a big pot with a little hot water over a medium flame. Once softened, remove in a sieve for about 15 minutes, then squeeze out any excess liquid and reserve.

For previously frozen spinach, thoroughly squeeze out excess liquid.

Heat the oil in a frying pan over a medium flame and cook the onion and garlic until softened, about a few minutes. Take off the flame.

Place the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and season with seasoning. Combine completely until incorporated. If the dough looks too soft, incorporate some more breadcrumbs.

By hand, form the dough into elongated patties somewhat larger than a walnut shell but more compact than an egg, and put them on a plate lined with wax paper. Wrap and chill for at least one hour.

In a big skillet over moderate heat, heat olive oil to a level of about 1cm. Fry the croquettes a small batch for 2–3 minutes on both sides, turning so they are crispy everywhere, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these fritters are not only delicious but also a extremely wholesome snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to accompany

Put the brown lentils in a pan and cover with enough water. Boil over a medium flame for about 20 minutes or until partially softened, adding more water to keep the pulses covered if necessary.

Mix in the cracked wheat and continue cooking until softened. Drain the ingredients thoroughly and put aside in a bowl.

Heat half of the