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Leek Patties

Small pan-fried patties, often referred to as keftedes, are a treasured signature dish in Sephardic cuisine. These leek patties present a tasty blend of savory minced beef with the subtle, sweetly mild taste of tender leeks, and they are absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to serve

Clean the leeks properly and cut away the base and the majority of the dark green parts. Chop into halves along the length then into 1.5cm rounds. Put in a deep pan and fill with water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor liberally with seasoning. Mix thoroughly using your palms then mold a couple of spoonfuls into a patty, shaping a bit. Put on a platter and continue for the remaining of the mixture.

Preheat olive oil in a skillet to a level of about ¾ inch over a moderate heat. When the oil is sizzling, brown the patties in small batches until crispy on all sides. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Remove the cooked croquettes to a dish topped with absorbent paper and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a genuine pleasure. The crispy outside opens up to a soft center. The spinach adds a vibrant, somewhat natural taste, while the grated cheese gives a rich, savory smoothness. Feel free to swap the cheese with steamed, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, clean it thoroughly, removing any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a bit of liquid over a moderate heat. Once cooked, remove in a sieve for about 15 mins, then remove any extra water and put aside.

When working with defrosted spinach, carefully squeeze out unwanted moisture.

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

Place the prepared spinach, cooked onion and softened garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with seasoning. Combine completely until blended. If the preparation seems too wet, mix in some more breading.

By hand, form the mixture into oval croquettes slightly larger than a walnut but smaller than an chicken egg, and place them on a tray lined with baking paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat oil to a depth of about 1 centimeter. Brown the fritters a handful for a couple of minutes each side, turning so they are golden brown completely, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a highly wholesome snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to serve

Add the dry lentils in a pan and submerge with enough fresh water. Boil over a medium heat for about 20 mins or until partially softened, including additional water to maintain the legumes immersed if required.

Mix in the burghul and keep cooking until tender. Strain the mixture completely and reserve in a bowl.

Heat 50% of the