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Leek Patties

Small pan-fried patties, typically known as keftedes, stand as a treasured speciality in Sephardic cooking. These particular leek patties offer a flavorful fusion of rich beef with the gentle, slightly sweet taste of leeks, rendering them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Clean the fresh leeks carefully and remove the base and most of the green stalk. Slice in half lengthways then into 1.5cm rounds. Put in a deep pan and fill with water, then heat over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, chopped parsley and spice and spice generously with salt and pepper. Combine well using your hands then mold a several spoonfuls into a croquette, flattening a bit. Place on a plate and proceed for the remaining of the ingredients.

Preheat cooking oil in a frying pan to a level of about 2 centimeters over a medium heat. When the oil is sizzling, cook the croquettes in batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Transfer the finished croquettes to a dish covered with paper towel and permit to cool.

Offer with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach patties are a genuine pleasure. The crispy exterior opens up to a smooth center. The spinach imparts a vibrant, somewhat earthy note, while the dairy gives a rich, umami smoothness. Feel free to swap the cheese with boiled, mashed spuds if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for frying (or use vegetable oil)
• Fresh lemon, to serve

If using leafy greens, wash it thoroughly, discarding any stalks, and roughly chop it into big pieces. Transfer in a big pot with a bit of hot water over a moderate heat. Once softened, strain in a colander for about a quarter hour, then remove any extra water and reserve.

If using defrosted spinach, completely press out excess liquid.

Heat the oil in a pan over a medium flame and saute the onion and garlic until translucent, about 4 minutes. Take off the flame.

Combine the cooked spinach, fried onion and sauteed garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and spice with seasoning. Combine thoroughly until blended. If the dough appears too wet, mix in some extra breadcrumbs.

With your fingers, mold the preparation into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and place them on a tray lined with parchment paper. Wrap and cool for at least one hour.

In a wide pan over medium heat, warm oil to a amount of about 1 centimeter. Cook the fritters a handful for two to three minutes each side, rotating so they are crispy completely, then transfer on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a wonderfully healthy snack or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Add the brown lentils in a pan and fill with ample fresh water. Cook over a medium flame for about 20 minutes or until partially softened, including extra liquid to maintain the pulses immersed if necessary.

Add the cracked wheat and keep cooking until softened. Strain the lentils and burghul well and reserve in a bowl.

Warm a portion of the