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Leek Patties

Petite crispy fritters, commonly referred to as keftedes, are a beloved signature dish in Sephardic culinary traditions. These wonderful leek croquettes deliver a flavorful combination of hearty beef with the delicate, mildly sweet essence of tender leeks, and they are truly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to serve

Clean the green leeks carefully and cut away the base and the majority of the green tops. Cut into halves longways then into 1.5cm rounds. Place in a deep pan and submerge with cold water, then simmer over a moderate heat for about 20 minutes or until softened.

Strain the leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and paprika and season well with salt and pepper. Combine well using your palms then shape a few scoops into a patty, pressing a slightly. Set on a plate and continue for the remaining of the preparation.

Preheat olive oil in a skillet to a amount of about ¾ inch over a medium heat. When the heated oil is ready, brown the patties in small batches until crispy on each side. (Do not fill the skillet as this reduces the temperature of the oil.) Remove the cooked patties to a plate topped with paper towel and permit to drain.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach fritters are a true treat. The crispy crust reveals a creamy center. The fresh spinach adds a vibrant, somewhat green taste, while the grated cheese provides a savory, savory creaminess. You can substitute the cheese with cooked, pureed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to serve

For raw spinach, rinse it thoroughly, getting rid of any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a little hot water over a medium flame. Once softened, remove in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

For defrosted spinach, thoroughly remove unwanted moisture.

Heat the oil in a frying pan over a moderate heat and cook the diced onion and garlic cloves until tender, about 4 minutes. Turn off the stove.

Put the prepared spinach, cooked onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Mix thoroughly until incorporated. If the mixture seems too loose, incorporate some extra breading.

With your fingers, mold the dough into oval shapes a bit bigger than a walnut shell but less bulky than an chicken egg, and put them on a plate topped with baking paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, warm cooking oil to a amount of about 1cm. Cook the fritters a handful for a couple of minutes per side, rotating so they are crispy everywhere, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these croquettes are not only delicious but also a highly healthy bite or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to serve

Put the dry lentils in a pot and cover with plenty of cold water. Boil over a moderate heat for about 20 minutes or until nearly done, including additional water to keep the legumes covered if necessary.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the mixture well and reserve in a container.

Heat a portion of the