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Leek Croquettes

Petite pan-fried croquettes, often known as keftedes, are a beloved delicacy in Sephardic cooking. These leek patties present a tasty combination of rich minced beef with the delicate, mildly sweet essence of tender leeks, making them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the green leeks carefully and cut away the roots and the majority of the green stalk. Slice into halves lengthways then into 1.5-centimeter slices. Transfer in a large skillet and fill with water, then cook over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and spice generously with pepper and salt. Combine completely using your palms then shape a couple of tablespoonfuls into a croquette, flattening a slightly. Put on a platter and proceed for the balance of the mixture.

Preheat oil in a frying pan to a amount of about ¾ inch over a medium flame. When the olive oil is hot, cook the fritters in small batches until crispy on both sides. (Do not fill the skillet as this reduces the heat of the oil.) Remove the finished fritters to a tray topped with paper towel and permit to rest.

Present with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese patties are a real treat. The golden crust gives way to a soft center. The spinach adds a fresh, somewhat green taste, while the cheese gives a rich, savory creaminess. You can substitute the cheese with cooked, crushed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon wedges, to garnish

If using fresh spinach, clean it carefully, getting rid of any tough stems, and cut into it into large chunks. Put in a deep pan with a small amount hot water over a moderate heat. Once softened, drain in a sieve for about 15 mins, then squeeze out any extra water and set aside.

For defrosted spinach, completely press out unwanted moisture.

Heat the olive oil in a skillet over a medium heat and saute the chopped onion and minced garlic until tender, about four minutes. Turn off the stove.

Put the prepared spinach, cooked onion and garlic, grated cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Combine well until blended. If the dough appears too soft, incorporate some additional breading.

By hand, shape the preparation into elongated patties slightly larger than a walnut shell but less bulky than an large egg, and place them on a baking sheet lined with wax paper. Seal and cool for at least one hour.

In a wide pan over medium flame, heat cooking oil to a depth of about half an inch. Cook the patties a handful for 2–3 minutes each side, rotating so they are golden brown completely, then put on kitchen roll.

Present with lemon slices.

Lentil Patties

Boasting a golden crust and tender interior, these fritters are not only delicious but also a highly wholesome snack or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to garnish

Add the dry lentils in a saucepan and submerge with ample water. Boil over a medium flame for about 20 minutes or until almost cooked, adding additional water to ensure the lentils covered if necessary.

Stir in the bulgur wheat and keep cooking until tender. Strain the ingredients thoroughly and put aside in a bowl.

Preheat half of the