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Leek Patties

Petite pan-fried patties, often called keftedes, stand as a cherished delicacy in Sephardic cooking. These particular leek croquettes deliver a tasty fusion of savory ground beef with the gentle, mildly sweet flavour of tender leeks, rendering them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks carefully and trim off the roots and the majority of the green tops. Slice lengthwise along the length then into 1.5cm slices. Put in a large skillet and fill with fresh water, then cook over a medium flame for about twenty minutes or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and spice liberally with seasoning. Combine thoroughly using your fingers then shape a couple of tablespoonfuls into a patty, pressing a little. Place on a tray and proceed for the rest of the ingredients.

Warm olive oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the oil is hot, brown the patties in batches until golden on both sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Transfer the ready patties to a tray topped with absorbent paper and allow to drain.

Serve with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a genuine delight. The crunchy crust opens up to a smooth center. The leafy spinach brings a fresh, slightly earthy note, while the dairy offers a rich, flavorful richness. Feel free to swap the cheesy element with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to garnish

If using fresh spinach, clean it carefully, discarding any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a small amount water over a medium heat. Once softened, remove in a colander for about 15 mins, then squeeze out any extra water and set aside.

When working with previously frozen spinach, thoroughly press out extra water.

Warm the oil in a pan over a medium heat and fry the chopped onion and garlic cloves until translucent, about four minutes. Remove from the stove.

Combine the prepared spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Combine completely until blended. If the dough looks too wet, mix in some additional breading.

With your fingers, mold the preparation into elongated patties slightly larger than a walnut shell but smaller than an egg, and place them on a tray lined with parchment paper. Seal and cool for at least one hour.

In a wide pan over medium flame, heat olive oil to a amount of about 1cm. Fry the fritters a few at a time for a couple of minutes each side, rotating so they are crispy everywhere, then place on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these croquettes are not only delicious but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to accompany

Place the brown lentils in a pot and submerge with enough water. Simmer over a medium flame for about 20 mins or until nearly done, adding more water to maintain the legumes submerged if necessary.

Add the bulgur wheat and continue cooking until fully cooked. Strain the lentils and burghul well and reserve in a mixing bowl.

Warm half of the