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Leek Patties

Small crispy fritters, commonly referred to as keftedes, stand as a cherished delicacy in Sephardic cooking. These particular leek croquettes deliver a tasty combination of rich ground beef with the subtle, slightly sweet essence of leeks, rendering them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Wash the leeks properly and cut away the roots and the majority of the dark green parts. Cut lengthwise longways then into 1.5cm rounds. Place in a deep frying pan and submerge with cold water, then cook over a medium flame for about 20 minutes or until cooked through.

Remove the water from the softened leeks and place in a large mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and sweet paprika and flavor liberally with seasoning. Mix completely using your hands then mold a several spoonfuls into a ball, flattening a bit. Set on a tray and repeat for the balance of the mixture.

Warm oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is sizzling, brown the patties in small batches until crispy on all sides. (Do not fill the skillet as this reduces the heat of the oil.) Take out the ready fritters to a tray lined with absorbent paper and permit to cool.

Offer with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach patties are a real pleasure. The golden outside opens up to a smooth center. The spinach brings a bright, slightly natural note, while the dairy offers a savory, flavorful smoothness. It's possible to replace the cheesy element with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or neutral oil)
• Fresh lemon, to serve

When using fresh spinach, rinse it carefully, discarding any hard stems, and cut into it into large chunks. Place in a big pot with a little water over a medium flame. Once softened, drain in a colander for about a quarter hour, then squeeze out any remaining moisture and put aside.

If using previously frozen spinach, carefully press out unwanted moisture.

Heat the oil in a frying pan over a medium heat and fry the diced onion and minced garlic until softened, about a few minutes. Take off the heat.

Combine the wilted spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Mix thoroughly until incorporated. If the preparation looks too soft, incorporate some more crumbs.

By hand, shape the mixture into oval shapes slightly larger than a nut but less bulky than an chicken egg, and put them on a tray topped with wax paper. Cover and chill for at least 60 minutes.

In a wide pan over medium flame, preheat olive oil to a amount of about 1cm. Fry the croquettes a few at a time for two to three minutes per side, flipping so they are crispy all over, then place on absorbent paper.

Serve with lemon wedges.

Lentil Patties

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

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to accompany

Place the lentils in a saucepan and submerge with ample fresh water. Cook over a medium flame for about twenty minutes or until partially softened, adding extra liquid to ensure the lentils submerged if needed.

Stir in the bulgur wheat and keep cooking until softened. Remove the water from the ingredients completely and put aside in a mixing bowl.

Preheat a portion of the