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Leek Patties

Small fried patties, commonly called keftedes, are a cherished speciality in Sephardic Jewish culinary traditions. These leek fritters present a delicious fusion of rich minced beef with the gentle, mildly sweet taste of fresh leeks, rendering them utterly irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the leeks carefully and trim off the base and the majority of the green tops. Chop lengthwise longways then into 1.5cm pieces. Place in a deep frying pan and cover with water, then simmer over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and spice generously with salt and pepper. Combine completely using your hands then shape a couple of tablespoonfuls into a croquette, flattening a bit. Set on a tray and repeat for the remaining of the mixture.

Heat cooking oil in a skillet to a amount of about ¾ inch over a moderate heat. When the heated oil is ready, fry the patties in batches until golden on both sides. (Do not fill the skillet as this lowers the heat of the oil.) Transfer the finished fritters to a tray topped with paper towel and allow to cool.

Present with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a genuine pleasure. The crunchy crust gives way to a smooth filling. The fresh spinach imparts a vibrant, slightly green flavor, while the grated cheese provides a savory, umami richness. You can substitute the cheesy element with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon wedges, to serve

For leafy greens, rinse it thoroughly, discarding any hard stems, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount water over a medium flame. Once wilted, remove in a colander for about a quarter hour, then press out any remaining moisture and reserve.

When working with previously frozen spinach, carefully remove extra water.

Heat the oil in a skillet over a medium flame and cook the diced onion and garlic until tender, about 4 minutes. Take off the stove.

Put the prepared spinach, cooked onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until blended. If the dough seems too soft, mix in some extra breading.

With your fingers, form the dough into oval shapes slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet covered with baking paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium flame, heat olive oil to a depth of about 1 centimeter. Cook the fritters a few at a time for two to three minutes each side, rotating so they are crispy completely, then place on absorbent paper.

Present with lemon slices.

Kroketes Fakes

With their crunchy outside and soft inside, these patties are not only flavorful but also a extremely healthy snack or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to serve

Put the lentils in a saucepan and cover with ample fresh water. Simmer over a moderate heat for about twenty minutes or until partially softened, including extra liquid to ensure the legumes immersed if necessary.

Add the burghul and continue cooking until softened. Strain the mixture completely and set aside in a mixing bowl.

Preheat 50% of the