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Leek Patties

Small fried croquettes, commonly called keftedes, stand as a treasured speciality in Sephardic culinary traditions. These particular leek fritters deliver a flavorful combination of savory beef with the gentle, mildly sweet flavour of fresh leeks, rendering them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks properly and trim off the base and the bulk of the green tops. Slice in half along the length then into 1.5cm slices. Transfer in a deep pan and fill with cold water, then heat over a moderate heat for about 20 minutes or until softened.

Strain the leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and season generously with seasoning. Combine thoroughly using your hands then form a couple of tablespoonfuls into a ball, shaping a little. Put on a plate and continue for the remaining of the preparation.

Preheat olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, cook the croquettes in small groups until golden brown on each side. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Transfer the cooked fritters to a plate lined with kitchen paper and allow to drain.

Offer with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese fritters are a real pleasure. The crunchy crust gives way to a creamy center. The spinach imparts a fresh, slightly green note, while the grated cheese provides a deep, flavorful smoothness. It's possible to replace the cheese with steamed, pureed potato if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Oil for frying (or sunflower oil)
• Lemon slices, to serve

For leafy greens, rinse it carefully, discarding any hard stems, and cut into it into large chunks. Put in a big pot with a bit of liquid over a medium flame. Once softened, remove in a colander for about a quarter hour, then press out any extra water and put aside.

When working with previously frozen spinach, completely remove excess liquid.

Preheat the cooking oil in a frying pan over a medium flame and cook the diced onion and garlic until tender, about 4 minutes. Take off the stove.

Put the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and season with seasoning. Mix thoroughly until blended. If the preparation looks too soft, incorporate some additional crumbs.

Using your hands, shape the mixture into oval shapes a bit bigger than a nut but less bulky than an chicken egg, and set them on a baking sheet covered with wax paper. Cover and chill for at least one hour.

In a large frying pan over medium heat, preheat oil to a amount of about half an inch. Fry the croquettes a handful for two to three minutes each side, turning so they are golden brown completely, then put on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Featuring a golden crust and soft inside, these patties are not only tasty but also a highly nutritious appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to serve

Place the brown lentils in a saucepan and submerge with plenty of cold water. Simmer over a medium flame for about twenty minutes or until partially softened, pouring extra liquid to keep the legumes covered if required.

Add the burghul and keep cooking until fully cooked. Remove the water from the mixture well and set aside in a bowl.

Preheat half of the