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Leek Patties

Petite pan-fried croquettes, typically known as keftedes, represent a beloved delicacy in Sephardic cuisine. These particular leek patties deliver a tasty fusion of savory ground beef with the delicate, slightly sweet flavour of leeks, and they are truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Wash the fresh leeks well and cut away the root ends and the majority of the green stalk. Slice in half longways then into half-inch rounds. Transfer in a large skillet and fill with water, then simmer over a medium heat for about twenty minutes or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Mix completely using your fingers then shape a several tablespoonfuls into a croquette, shaping a bit. Set on a plate and continue for the balance of the ingredients.

Warm olive oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is ready, fry the patties in small groups until crispy on all sides. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Take out the ready croquettes to a dish covered with absorbent paper and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a true pleasure. The crunchy crust gives way to a creamy interior. The fresh spinach brings a fresh, somewhat natural note, while the grated cheese provides a rich, umami smoothness. You can substitute the dairy cheese with steamed, mashed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

If using fresh spinach, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into large chunks. Place in a deep pan with a small amount liquid over a medium heat. Once softened, drain in a colander for about a quarter hour, then press out any extra water and reserve.

If using defrosted spinach, carefully remove excess liquid.

Preheat the cooking oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until tender, about 4 minutes. Remove from the flame.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a container and season with seasoning. Stir thoroughly until combined. If the dough seems too loose, add some extra crumbs.

By hand, form the dough into oval shapes somewhat larger than a nut but smaller than an egg, and set them on a plate topped with parchment paper. Seal and chill for at least one hour.

In a large frying pan over moderate heat, warm oil to a amount of about half an inch. Brown the patties a small batch for a couple of minutes on both sides, turning so they are golden brown everywhere, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Boasting a golden crust and tender interior, these fritters are not only delicious but also a extremely nutritious bite or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a pot and cover with enough cold water. Simmer over a moderate heat for about 20 minutes or until partially softened, including additional water to keep the pulses immersed if necessary.

Stir in the cracked wheat and keep cooking until softened. Strain the ingredients completely and put aside in a bowl.

Warm half of the