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Leek Patties

Petite fried croquettes, typically referred to as keftedes, stand as a beloved signature dish in Sephardic culinary traditions. These leek fritters offer a delicious fusion of rich minced beef with the gentle, mildly sweet taste of tender leeks, rendering them absolutely addictive.

Produces 12

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

Wash the fresh leeks carefully and trim off the roots and the bulk of the green stalk. Chop into halves longways then into 1.5cm slices. Place in a deep frying pan and fill with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the cooked leeks and place in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and spice and flavor well with seasoning. Stir thoroughly using your hands then shape a few scoops into a patty, pressing a bit. Place on a tray and proceed for the remaining of the ingredients.

Preheat cooking oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is ready, brown the fritters in small batches until golden on both sides. (Do not fill the skillet as this lowers the heat of the oil.) Take out the cooked patties to a plate lined with kitchen paper and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese patties are a real pleasure. The crunchy exterior opens up to a smooth interior. The spinach brings a bright, somewhat green taste, while the dairy offers a savory, umami creaminess. You can substitute the cheesy element with boiled, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for pan-frying (or use vegetable oil)
• Fresh lemon, to serve

If using leafy greens, rinse it carefully, getting rid of any stalks, and roughly chop it into large chunks. Place in a deep pan with a little hot water over a medium heat. Once softened, drain in a colander for about 15 minutes, then remove any extra water and set aside.

For previously frozen spinach, completely remove excess liquid.

Heat the olive oil in a frying pan over a medium heat and cook the diced onion and garlic cloves until translucent, about a few minutes. Turn off the stove.

Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Mix well until blended. If the preparation appears too loose, add some additional breading.

Using your hands, shape the preparation into oval croquettes slightly larger than a nut but smaller than an large egg, and put them on a baking sheet topped with parchment paper. Cover and refrigerate for at least one hour.

In a large frying pan over moderate heat, heat cooking oil to a level of about half an inch. Fry the croquettes a few at a time for two to three minutes per side, turning so they are crispy all over, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a highly wholesome bite or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a pot and cover with plenty of cold water. Cook over a medium flame for about 20 mins or until almost cooked, including additional water to keep the lentils immersed if needed.

Mix in the cracked wheat and proceed cooking until tender. Strain the lentils and burghul completely and put aside in a container.

Preheat a portion of the