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Leek Patties

Bite-sized pan-fried croquettes, typically known as keftedes, stand as a treasured delicacy in Sephardic Jewish cuisine. These leek patties present a flavorful fusion of hearty beef with the gentle, slightly sweet flavour of leeks, and they are absolutely addictive.

Makes 12

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

Thoroughly wash the green leeks properly and cut away the root ends and most of the green stalk. Slice in half longways then into half-inch pieces. Put in a large skillet and fill with cold water, then cook over a medium heat for about twenty minutes or until tender.

Drain the cooked leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and spice and spice well with seasoning. Mix thoroughly using your palms then form a few scoops into a croquette, pressing a bit. Set on a plate and repeat for the rest of the mixture.

Warm cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the oil is sizzling, cook the fritters in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the cooking oil.) Take out the finished fritters to a tray lined with kitchen paper and let to drain.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true treat. The crunchy crust opens up to a soft interior. The fresh spinach imparts a fresh, slightly natural flavor, while the cheese offers a savory, flavorful smoothness. It's possible to replace the cheese with boiled, crushed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

For leafy greens, clean it well, discarding any tough stems, and cut into it into big pieces. Transfer in a big pot with a little water over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and put aside.

When working with defrosted spinach, carefully remove extra water.

Warm the cooking oil in a skillet over a medium heat and cook the onion and garlic cloves until translucent, about four minutes. Take off the flame.

Put the wilted spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Stir completely until blended. If the mixture seems too loose, incorporate some more breading.

Using your hands, shape the dough into elongated patties somewhat larger than a walnut but smaller than an egg, and place them on a plate covered with wax paper. Seal and chill for at least 60 minutes.

In a big skillet over medium flame, heat oil to a depth of about half an inch. Cook the patties a few at a time for 2–3 minutes each side, rotating so they are golden brown everywhere, then place on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and moist center, these fritters are not only tasty but also a extremely wholesome appetizer or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to serve

Put the dry lentils in a pan and submerge with ample fresh water. Cook over a medium heat for about 20 mins or until nearly done, including more water to keep the pulses submerged if needed.

Mix in the cracked wheat and keep cooking until tender. Remove the water from the lentils and burghul completely and reserve in a bowl.

Heat half of the