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Leek Patties

Bite-sized fried fritters, often called keftedes, represent a cherished signature dish in Sephardic cuisine. These wonderful leek patties offer a flavorful fusion of rich ground beef with the subtle, mildly sweet flavour of fresh leeks, rendering them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Clean the green leeks properly and cut away the root ends and the bulk of the green stalk. Chop in half along the length then into half-inch pieces. Place in a deep pan and submerge with water, then cook over a moderate heat for about 20 mins or until cooked through.

Strain the cooked leeks and transfer in a big bowl with the minced beef, eggs, crumbs, chopped dill, parsley and paprika and spice liberally with salt and pepper. Mix well using your palms then form a few tablespoonfuls into a croquette, pressing a little. Set on a plate and repeat for the remaining of the mixture.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is ready, brown the fritters in small batches until golden on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Remove the cooked patties to a dish lined with absorbent paper and permit to drain.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true treat. The golden exterior reveals a soft filling. The spinach imparts a bright, slightly earthy taste, while the dairy provides a rich, umami smoothness. You can substitute the cheese with steamed, crushed potato if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon slices, to garnish

When using leafy greens, rinse it well, discarding any hard stems, and cut into it into sizable portions. Put in a large saucepan with a little water over a medium heat. Once wilted, strain in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the oil in a skillet over a medium heat and cook the onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Place the wilted spinach, fried onion and sauteed garlic, grated cheese, ricotta, spice, red spice, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Stir well until blended. If the mixture looks too wet, mix in some extra breadcrumbs.

By hand, form the preparation into elongated patties somewhat larger than a nut but less bulky than an large egg, and put them on a tray covered with baking paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, warm olive oil to a amount of about half an inch. Fry the patties a small batch for two to three minutes each side, rotating so they are crispy all over, then transfer on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only tasty but also a extremely nutritious appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a pot and fill with plenty of water. Cook over a medium heat for about 20 mins or until almost cooked, including additional water to keep the legumes immersed if necessary.

Stir in the cracked wheat and keep cooking until fully cooked. Strain the lentils and burghul completely and set aside in a mixing bowl.

Preheat 50% of the