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Leek Patties

Small pan-fried croquettes, commonly called keftedes, stand as a cherished signature dish in Sephardic Jewish cuisine. These wonderful leek patties present a flavorful combination of savory beef with the gentle, mildly sweet flavour of fresh leeks, making them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Wash the fresh leeks properly and cut away the root ends and the majority of the dark green parts. Cut into halves longways then into half-inch slices. Put in a deep frying pan and submerge with water, then cook over a moderate heat for about 20 minutes or until tender.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and sweet paprika and season generously with salt and pepper. Mix thoroughly using your hands then mold a couple of scoops into a ball, flattening a little. Place on a platter and continue for the remaining of the preparation.

Preheat oil in a pan to a level of about 2cm over a medium heat. When the olive oil is ready, cook the patties in small groups until golden brown on all sides. (Avoid overcrowding the skillet as this drops the heat of the cooking oil.) Transfer the cooked fritters to a plate lined with absorbent paper and allow to drain.

Offer with fresh lemon.

Spinach Patties

These delightful spinach and cheese fritters are a real treat. The crunchy crust gives way to a creamy interior. The fresh spinach imparts a bright, slightly natural taste, while the grated cheese provides a savory, umami richness. It's possible to replace the dairy cheese with steamed, mashed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to garnish

When using raw spinach, rinse it thoroughly, discarding any stalks, and cut into it into sizable portions. Transfer in a deep pan with a small amount liquid over a medium heat. Once cooked, remove in a sieve for about 15 minutes, then press out any extra water and reserve.

For previously frozen spinach, carefully squeeze out excess liquid.

Preheat the cooking oil in a pan over a medium flame and cook the diced onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Put the cooked spinach, cooked onion and softened garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and season with salt and pepper. Stir completely until combined. If the preparation looks too wet, add some more breading.

Using your hands, form the mixture into oval shapes slightly larger than a walnut but more compact than an egg, and place them on a plate lined with baking paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, heat olive oil to a level of about half an inch. Cook the fritters a handful for 2–3 minutes on both sides, rotating so they are golden brown all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these fritters are not only flavorful but also a highly wholesome bite or main course.

Makes 12

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

Add the dry lentils in a saucepan and cover with enough water. Boil over a moderate heat for about twenty minutes or until almost cooked, pouring additional water to ensure the lentils covered if required.

Stir in the cracked wheat and continue cooking until fully cooked. Drain the ingredients well and set aside in a container.

Heat a portion of the