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Leek Patties

Petite fried fritters, commonly referred to as keftedes, stand as a treasured delicacy in Sephardic cuisine. These particular leek croquettes offer a tasty blend of hearty minced beef with the subtle, slightly sweet taste of tender leeks, and they are truly irresistible.

Produces 12

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

Wash the green leeks carefully and remove the root ends and most of the green stalk. Slice lengthwise longways then into half-inch pieces. Place in a deep pan and fill with fresh water, then heat over a medium heat for about 20 mins or until tender.

Drain the cooked leeks and put in a mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, parsley and sweet paprika and flavor liberally with pepper and salt. Stir thoroughly using your fingers then form a couple of scoops into a croquette, flattening a slightly. Set on a plate and repeat for the balance of the ingredients.

Warm oil in a skillet to a depth of about 2cm over a moderate heat. When the heated oil is hot, brown the croquettes in small batches until crispy on all sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Remove the ready fritters to a plate lined with paper towel and permit to cool.

Offer with lemon wedges.

Keftes de Espinacha

These cheesy spinach croquettes are a genuine treat. The crunchy crust reveals a creamy center. The leafy spinach imparts a bright, slightly earthy note, while the cheese offers a savory, savory richness. Feel free to swap the cheese with cooked, mashed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for frying (or sunflower oil)
• Lemon slices, to garnish

When using raw spinach, wash it carefully, removing any hard stems, and cut into it into sizable portions. Put in a large saucepan with a small amount water over a moderate heat. Once wilted, drain in a colander for about 15 mins, then squeeze out any extra water and put aside.

For defrosted spinach, completely press out excess liquid.

Preheat the oil in a skillet over a medium flame and fry the onion and minced garlic until softened, about a few minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and garlic, kefalotyri, soft cheese, spice, sweet paprika, breading and eggs in a container and season with pepper and salt. Combine thoroughly until incorporated. If the dough looks too soft, add some additional breading.

Using your hands, shape the preparation into oval shapes somewhat larger than a nut but smaller than an egg, and put them on a baking sheet lined with wax paper. Seal and cool for at least one hour.

In a big skillet over medium heat, heat oil to a level of about 1cm. Brown the patties a small batch for a couple of minutes per side, flipping so they are crispy all over, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Patties

Boasting a crispy exterior and tender interior, these croquettes are not only flavorful but also a wonderfully wholesome bite or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to garnish

Put the lentils in a pan and fill with plenty of fresh water. Cook over a medium heat for about 20 minutes or until partially softened, adding additional water to ensure the legumes covered if necessary.

Stir in the bulgur wheat and continue cooking until softened. Drain the ingredients thoroughly and reserve in a mixing bowl.

Preheat half of the