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Leek Patties

Small pan-fried croquettes, commonly known as keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These wonderful leek patties deliver a tasty combination of rich minced beef with the gentle, mildly sweet essence of fresh leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Clean the leeks properly and cut away the root ends and the bulk of the green tops. Cut lengthwise along the length then into half-inch rounds. Place in a deep pan and fill with water, then heat over a medium flame for about 20 minutes or until cooked through.

Drain the softened leeks and transfer in a large mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season liberally with salt and pepper. Combine thoroughly using your fingers then form a few spoonfuls into a croquette, flattening a bit. Set on a tray and continue for the balance of the mixture.

Heat olive oil in a pan to a amount of about 2cm over a medium flame. When the heated oil is ready, fry the croquettes in batches until golden brown on both sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Transfer the finished croquettes to a plate lined with paper towel and permit to rest.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach patties are a true treat. The crispy crust reveals a soft center. The spinach adds a fresh, slightly natural taste, while the cheese provides a rich, umami smoothness. You can substitute the dairy cheese with cooked, crushed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for pan-frying (or use sunflower oil)
• Fresh lemon, to accompany

For fresh spinach, wash it carefully, removing any stalks, and coarsely chop it into big pieces. Place in a big pot with a bit of hot water over a medium heat. Once softened, strain in a strainer for about 15 mins, then remove any excess liquid and reserve.

For previously frozen spinach, carefully remove excess liquid.

Heat the cooking oil in a skillet over a moderate heat and saute the chopped onion and garlic until softened, about a few minutes. Remove from the heat.

Place the cooked spinach, sauteed onion and garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with seasoning. Combine thoroughly until combined. If the mixture looks too loose, mix in some additional breadcrumbs.

By hand, form the preparation into oval croquettes somewhat larger than a nut but more compact than an large egg, and put them on a tray covered with baking paper. Seal and cool for at least 60 minutes.

In a wide pan over medium heat, warm cooking oil to a depth of about half an inch. Cook the croquettes a handful for a couple of minutes each side, rotating so they are golden brown completely, then transfer on paper towel.

Present with fresh lemon.

Lentil Patties

Featuring a golden crust and moist center, these fritters are not only delicious but also a extremely wholesome appetizer or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to garnish

Add the lentils in a pot and fill with enough cold water. Cook over a medium flame for about twenty minutes or until partially softened, including extra liquid to ensure the legumes covered if needed.

Stir in the bulgur wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and reserve in a mixing bowl.

Warm half of the