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Leek Patties

Small crispy patties, typically called keftedes, stand as a treasured delicacy in Sephardic cooking. These wonderful leek fritters offer a flavorful combination of rich ground beef with the subtle, slightly sweet flavour of fresh leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks well and cut away the base and most of the green stalk. Chop in half longways then into 1.5cm pieces. Transfer in a large skillet and submerge with cold water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Strain the leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season well with seasoning. Combine thoroughly using your palms then mold a several tablespoonfuls into a ball, pressing a slightly. Put on a plate and proceed for the rest of the mixture.

Preheat cooking oil in a pan to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, cook the fritters in small groups until crispy on all sides. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Take out the finished croquettes to a plate lined with paper towel and allow to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese patties are a real delight. The golden exterior gives way to a creamy filling. The fresh spinach adds a bright, moderately natural note, while the dairy offers a deep, flavorful smoothness. It's possible to replace the dairy cheese with boiled, pureed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon wedges, to garnish

When using fresh spinach, wash it thoroughly, discarding any hard stems, and roughly chop it into big pieces. Place in a big pot with a little hot water over a moderate heat. Once wilted, remove in a colander for about a quarter hour, then press out any excess liquid and reserve.

For defrosted spinach, carefully remove excess liquid.

Heat the olive oil in a pan over a medium flame and fry the onion and minced garlic until translucent, about 4 minutes. Turn off the heat.

Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Stir thoroughly until combined. If the dough looks too loose, incorporate some more breading.

Using your hands, form the mixture into oval shapes a bit bigger than a nut but smaller than an egg, and put them on a baking sheet covered with baking paper. Cover and chill for at least one hour.

In a large frying pan over medium heat, preheat cooking oil to a amount of about 1cm. Cook the fritters a few at a time for a couple of minutes each side, turning so they are crispy completely, then place on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these croquettes are not only tasty but also a wonderfully wholesome snack or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to garnish

Place the dry lentils in a pan and fill with enough water. Simmer over a medium flame for about twenty minutes or until nearly done, adding additional water to keep the pulses submerged if required.

Add the burghul and proceed cooking until tender. Drain the lentils and burghul completely and set aside in a bowl.

Warm 50% of the