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Leek Croquettes

Bite-sized crispy patties, commonly known as keftedes, are a cherished speciality in Sephardic culinary traditions. These leek patties deliver a flavorful combination of rich minced beef with the delicate, slightly sweet taste of fresh leeks, making them utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Clean the fresh leeks properly and trim off the base and most of the dark green parts. Chop lengthwise longways then into 1.5cm slices. Put in a deep frying pan and cover with cold water, then cook over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and flavor well with pepper and salt. Stir thoroughly using your hands then form a several tablespoonfuls into a croquette, pressing a slightly. Set on a plate and repeat for the rest of the ingredients.

Heat cooking oil in a pan to a amount of about 2cm over a medium flame. When the olive oil is ready, brown the fritters in batches until golden on all sides. (Do not fill the frying pan as this drops the heat of the oil.) Take out the finished croquettes to a dish covered with paper towel and permit to drain.

Present with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a real treat. The golden crust reveals a soft filling. The fresh spinach brings a bright, moderately green note, while the cheese provides a savory, flavorful richness. You can substitute the cheesy element with boiled, mashed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon wedges, to accompany

For raw spinach, rinse it carefully, removing any stalks, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of liquid over a medium flame. Once cooked, strain in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly squeeze out excess liquid.

Preheat the oil in a skillet over a medium heat and saute the diced onion and garlic until tender, about 4 minutes. Remove from the heat.

Put the cooked spinach, fried onion and garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Combine well until incorporated. If the mixture appears too wet, add some additional breading.

By hand, shape the dough into elongated patties a bit bigger than a walnut but smaller than an chicken egg, and place them on a tray covered with baking paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium flame, heat olive oil to a level of about half an inch. Brown the patties a handful for a couple of minutes each side, turning so they are crispy completely, then put on paper towel.

Present with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these fritters are not only tasty but also a wonderfully nutritious bite or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to serve

Add the dry lentils in a pot and submerge with ample fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, including additional water to keep the lentils submerged if required.

Add the burghul and proceed cooking until softened. Drain the lentils and burghul well and put aside in a container.

Warm 50% of the