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Leek Patties

Bite-sized crispy fritters, often referred to as keftedes, stand as a beloved signature dish in Sephardic cooking. These wonderful leek patties deliver a flavorful combination of hearty beef with the delicate, sweetly mild flavour of leeks, making them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks well and trim off the base and the bulk of the green stalk. Chop lengthwise longways then into 1.5cm pieces. Transfer in a deep frying pan and cover with fresh water, then heat over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and transfer in a big bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season well with salt and pepper. Mix well using your fingers then shape a couple of spoonfuls into a croquette, flattening a bit. Place on a platter and continue for the remaining of the mixture.

Heat oil in a frying pan to a level of about 2cm over a medium heat. When the oil is sizzling, cook the fritters in batches until golden on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Take out the ready croquettes to a plate lined with absorbent paper and allow to cool.

Present with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a true treat. The golden exterior reveals a soft filling. The spinach imparts a bright, moderately natural taste, while the dairy offers a savory, flavorful creaminess. It's possible to replace the cheese with cooked, mashed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, wash it thoroughly, removing any stalks, and roughly chop it into big pieces. Place in a big pot with a bit of water over a medium flame. Once cooked, strain in a colander for about 15 minutes, then press out any excess liquid and put aside.

If using thawed frozen spinach, thoroughly press out extra water.

Heat the cooking oil in a frying pan over a medium flame and saute the chopped onion and minced garlic until softened, about four minutes. Turn off the heat.

Combine the cooked spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with pepper and salt. Combine completely until incorporated. If the preparation appears too soft, incorporate some additional breading.

By hand, mold the dough into elongated patties a bit bigger than a walnut shell but less bulky than an egg, and put them on a plate topped with wax paper. Seal and cool for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a amount of about 1cm. Fry the fritters a few at a time for two to three minutes each side, rotating so they are golden brown all over, then place on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

With their golden crust and soft inside, these fritters are not only delicious but also a extremely wholesome bite or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to accompany

Place the brown lentils in a pan and submerge with enough water. Simmer over a medium heat for about 20 minutes or until nearly done, adding extra liquid to keep the lentils submerged if needed.

Stir in the cracked wheat and continue cooking until fully cooked. Drain the mixture well and reserve in a container.

Warm 50% of the