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Leek Patties

Small fried patties, typically referred to as keftedes, are a treasured signature dish in Sephardic cooking. These particular leek fritters offer a flavorful combination of rich ground beef with the delicate, sweetly mild taste of leeks, rendering them truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks well and cut away the roots and the majority of the green tops. Chop in half lengthways then into 1.5cm slices. Place in a large skillet and fill with fresh water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and put in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, parsley and sweet paprika and spice well with pepper and salt. Combine well using your palms then mold a several spoonfuls into a ball, pressing a slightly. Put on a tray and repeat for the balance of the mixture.

Heat oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is ready, fry the fritters in small batches until golden on all sides. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Remove the ready croquettes to a dish covered with kitchen paper and allow to cool.

Present with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach patties are a true pleasure. The crispy crust gives way to a creamy filling. The fresh spinach adds a bright, slightly earthy note, while the grated cheese provides a savory, umami creaminess. It's possible to replace the dairy cheese with cooked, pureed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For fresh spinach, clean it thoroughly, getting rid of any stalks, and roughly chop it into sizable portions. Place in a deep pan with a bit of hot water over a moderate heat. Once softened, strain in a colander for about 15 mins, then squeeze out any excess liquid and set aside.

If using thawed frozen spinach, completely squeeze out unwanted moisture.

Preheat the cooking oil in a pan over a medium heat and cook the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the heat.

Combine the wilted spinach, cooked onion and garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breading and eggs in a container and flavor with salt and pepper. Mix thoroughly until incorporated. If the dough appears too wet, mix in some additional breadcrumbs.

By hand, mold the preparation into oval croquettes slightly larger than a nut but smaller than an large egg, and place them on a plate topped with wax paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, preheat cooking oil to a level of about half an inch. Cook the patties a small batch for 2–3 minutes per side, flipping so they are crispy completely, then place on paper towel.

Serve with fresh lemon.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only tasty but also a extremely healthy snack or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to serve

Place the brown lentils in a pan and fill with enough fresh water. Cook over a medium heat for about 20 minutes or until partially softened, including additional water to ensure the pulses submerged if necessary.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients thoroughly and set aside in a container.

Preheat a portion of the