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Leek Patties

Small fried croquettes, commonly referred to as keftedes, are a treasured signature dish in Sephardic cooking. These leek patties deliver a flavorful blend of savory ground beef with the subtle, mildly sweet flavour of leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to serve

Clean the green leeks well and trim off the base and the bulk of the green stalk. Cut lengthwise lengthways then into half-inch rounds. Place in a large skillet and fill with fresh water, then cook over a medium heat for about twenty minutes or until softened.

Strain the cooked leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, chopped parsley and spice and flavor liberally with seasoning. Stir completely using your hands then form a few tablespoonfuls into a ball, shaping a little. Place on a plate and repeat for the balance of the mixture.

Warm cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the fritters in batches until crispy on each side. (Avoid overcrowding the skillet as this drops the temperature of the cooking oil.) Take out the cooked patties to a plate covered with kitchen paper and let to drain.

Offer with lemon slices.

Spinach Patties

These delightful spinach and cheese patties are a real pleasure. The golden outside reveals a creamy interior. The fresh spinach imparts a fresh, moderately earthy note, while the grated cheese provides a rich, flavorful richness. You can substitute the cheese with steamed, mashed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon slices, to garnish

For raw spinach, rinse it thoroughly, getting rid of any hard stems, and coarsely chop it into large chunks. Put in a deep pan with a small amount water over a medium heat. Once softened, remove in a colander for about a quarter hour, then squeeze out any extra water and put aside.

When working with previously frozen spinach, carefully squeeze out unwanted moisture.

Preheat the oil in a pan over a medium heat and cook the onion and minced garlic until softened, about 4 minutes. Take off the heat.

Put the wilted spinach, cooked onion and garlic, hard cheese, creamy cheese, spice, red spice, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Stir well until blended. If the dough appears too soft, incorporate some more crumbs.

With your fingers, form the preparation into oval croquettes a bit bigger than a walnut but less bulky than an large egg, and put them on a tray lined with parchment paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium heat, preheat olive oil to a depth of about 1cm. Fry the patties a small batch for 2–3 minutes each side, turning so they are crispy all over, then transfer on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only tasty but also a wonderfully healthy bite or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to serve

Add the brown lentils in a pan and submerge with enough water. Boil over a medium heat for about 20 mins or until partially softened, pouring additional water to keep the lentils covered if necessary.

Mix in the burghul and keep cooking until tender. Drain the ingredients completely and set aside in a mixing bowl.

Preheat 50% of the