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Leek Patties

Bite-sized fried fritters, commonly known as keftedes, stand as a treasured signature dish in Sephardic cuisine. These particular leek patties offer a tasty fusion of rich ground beef with the gentle, sweetly mild flavour of leeks, and they are truly addictive.

Yields 12

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

Clean the leeks well and remove the roots and the bulk of the dark green parts. Cut in half longways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with water, then simmer over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and place in a big bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and season liberally with salt and pepper. Stir thoroughly using your palms then form a several tablespoonfuls into a patty, pressing a slightly. Put on a platter and continue for the remaining of the ingredients.

Warm cooking oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is sizzling, fry the croquettes in small batches until golden brown on both sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Remove the cooked croquettes to a dish topped with absorbent paper and allow to drain.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese patties are a real treat. The golden exterior reveals a smooth center. The spinach brings a bright, slightly natural flavor, while the grated cheese gives a rich, savory richness. You can substitute the dairy cheese with cooked, mashed spuds if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon slices, to serve

For raw spinach, wash it carefully, discarding any hard stems, and roughly chop it into large chunks. Put in a deep pan with a bit of water over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

If using previously frozen spinach, completely press out excess liquid.

Heat the oil in a pan over a medium heat and fry the chopped onion and minced garlic until tender, about 4 minutes. Remove from the stove.

Place the wilted spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, spice, paprika, breading and eggs in a container and spice with pepper and salt. Mix well until incorporated. If the preparation seems too wet, mix in some more crumbs.

Using your hands, mold the preparation into oval shapes slightly larger than a nut but smaller than an egg, and set them on a tray covered with parchment paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium flame, preheat cooking oil to a level of about 1cm. Cook the croquettes a handful for a couple of minutes on both sides, turning so they are golden all over, then transfer on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and moist center, these patties are not only delicious but also a highly healthy appetizer or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to serve

Add the brown lentils in a pot and fill with ample fresh water. Boil over a medium heat for about twenty minutes or until nearly done, pouring additional water to keep the lentils immersed if necessary.

Add the bulgur wheat and proceed cooking until tender. Strain the mixture thoroughly and set aside in a mixing bowl.

Preheat 50% of the