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Leek Patties

Petite fried fritters, often referred to as keftedes, are a cherished signature dish in Sephardic cooking. These wonderful leek croquettes deliver a delicious fusion of rich minced beef with the subtle, sweetly mild flavour of tender leeks, making them utterly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Clean the leeks well and trim off the base and the bulk of the dark green parts. Slice into halves lengthways then into 1.5cm rounds. Transfer in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about 20 mins or until tender.

Strain the cooked leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Mix well using your hands then form a couple of spoonfuls into a patty, shaping a slightly. Place on a plate and continue for the remaining of the mixture.

Heat cooking oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, brown the patties in batches until golden on all sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the cooking oil.) Take out the cooked patties to a tray covered with paper towel and permit to rest.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach and cheese fritters are a genuine treat. The crispy outside reveals a smooth center. The fresh spinach brings a bright, somewhat green note, while the grated cheese gives a deep, flavorful creaminess. It's possible to replace the cheesy element with boiled, mashed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon slices, to accompany

When using fresh spinach, wash it well, removing any tough stems, and roughly chop it into large chunks. Put in a deep pan with a small amount water over a medium heat. Once softened, drain in a colander for about a quarter hour, then remove any excess liquid and set aside.

When working with previously frozen spinach, thoroughly remove unwanted moisture.

Warm the cooking oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until softened, about 4 minutes. Remove from the flame.

Combine the cooked spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Combine thoroughly until blended. If the mixture appears too loose, mix in some more crumbs.

With your fingers, form the preparation into oval croquettes slightly larger than a walnut but more compact than an egg, and put them on a plate topped with baking paper. Seal and chill for at least 60 minutes.

In a wide pan over medium heat, preheat oil to a amount of about half an inch. Cook the patties a handful for a couple of minutes on both sides, flipping so they are golden brown completely, then put on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their golden crust and moist center, these croquettes are not only tasty but also a wonderfully wholesome appetizer or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to accompany

Add the brown lentils in a pan and fill with ample cold water. Boil over a medium heat for about 20 minutes or until almost cooked, adding more water to maintain the lentils immersed if necessary.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the mixture thoroughly and put aside in a mixing bowl.

Heat 50% of the