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Leek Patties

Small fried patties, typically known as keftedes, are a beloved delicacy in Sephardic cooking. These leek fritters offer a delicious combination of rich ground beef with the subtle, slightly sweet flavour of fresh leeks, and they are truly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to serve

Wash the leeks well and trim off the root ends and most of the green stalk. Chop in half along the length then into 1.5-centimeter pieces. Transfer in a deep frying pan and fill with water, then simmer over a medium flame for about 20 minutes or until tender.

Drain the cooked leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and paprika and spice generously with pepper and salt. Mix well using your palms then mold a several spoonfuls into a croquette, pressing a slightly. Put on a platter and proceed for the remaining of the mixture.

Warm cooking oil in a frying pan to a depth of about 2cm over a moderate heat. When the oil is ready, fry the patties in small groups until golden brown on each side. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Remove the finished patties to a dish topped with paper towel and let to cool.

Present with lemon wedges.

Spinach Patties

These spinach and cheese patties are a real delight. The golden crust reveals a creamy filling. The spinach imparts a vibrant, slightly green taste, while the dairy offers a rich, flavorful smoothness. It's possible to replace the cheese with boiled, pureed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon slices, to serve

If using fresh spinach, rinse it carefully, discarding any tough stems, and roughly chop it into big pieces. Place in a large saucepan with a small amount liquid over a medium heat. Once cooked, drain in a sieve for about 15 minutes, then remove any excess liquid and reserve.

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

Warm the cooking oil in a skillet over a medium flame and saute the onion and minced garlic until translucent, about four minutes. Turn off the heat.

Place the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a container and season with pepper and salt. Combine well until combined. If the dough looks too loose, mix in some extra breading.

With your fingers, form the preparation into oval shapes somewhat larger than a walnut but more compact than an large egg, and put them on a tray covered with parchment paper. Wrap and cool for at least one hour.

In a wide pan over medium flame, heat oil to a depth of about 1cm. Cook the croquettes a handful for a couple of minutes on both sides, turning so they are golden brown all over, then put on paper towel.

Serve with lemon slices.

Kroketes Fakes

Boasting a golden crust and moist center, these croquettes are not only tasty but also a wonderfully healthy appetizer or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to serve

Put the brown lentils in a pan and cover with plenty of fresh water. Simmer over a medium heat for about 20 mins or until nearly done, adding more water to ensure the lentils covered if required.

Add the burghul and proceed cooking until tender. Drain the lentils and burghul thoroughly and put aside in a mixing bowl.

Heat half of the