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Leek Patties

Petite crispy patties, often referred to as keftedes, stand as a beloved delicacy in Sephardic cooking. These leek fritters offer a flavorful combination of rich beef with the delicate, slightly sweet flavour of leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to serve

Clean the fresh leeks carefully and remove the base and the bulk of the green tops. Chop into halves longways then into half-inch rounds. Place in a large skillet and cover with water, then simmer over a medium heat for about 20 mins or until tender.

Drain the leeks and transfer in a big bowl with the beef, eggs, crumbs, dill, parsley and paprika and flavor well with salt and pepper. Mix completely using your hands then shape a couple of spoonfuls into a patty, pressing a bit. Place on a plate and repeat for the balance of the mixture.

Preheat olive oil in a skillet to a level of about 2 centimeters over a medium flame. When the oil is ready, fry the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the heat of the oil.) Remove the cooked patties to a tray lined with absorbent paper and let to cool.

Serve with lemon wedges.

Keftes de Espinacha

These cheesy spinach patties are a genuine pleasure. The golden crust reveals a creamy interior. The spinach imparts a fresh, moderately natural note, while the cheese provides a deep, umami smoothness. Feel free to swap the dairy cheese with steamed, mashed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

If using fresh spinach, clean it thoroughly, getting rid of any hard stems, and cut into it into large chunks. Put in a deep pan with a small amount water over a medium heat. Once wilted, drain in a strainer for about 15 mins, then remove any excess liquid and reserve.

If using previously frozen spinach, completely squeeze out unwanted moisture.

Warm the olive oil in a skillet over a moderate heat and fry the diced onion and garlic cloves until translucent, about 4 minutes. Remove from the stove.

Put the cooked spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Combine completely until incorporated. If the mixture looks too loose, mix in some additional breadcrumbs.

Using your hands, shape the dough into elongated patties slightly larger than a walnut shell but more compact than an egg, and set them on a plate covered with parchment paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium flame, heat cooking oil to a level of about 1 centimeter. Fry the fritters a handful for a couple of minutes per side, flipping so they are golden completely, then place on paper towel.

Serve with lemon wedges.

Kroketes Fakes

With their golden crust and moist center, these patties are not only flavorful but also a highly wholesome snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the dry lentils in a pot and fill with ample fresh water. Cook over a moderate heat for about twenty minutes or until partially softened, including additional water to keep the lentils submerged if needed.

Mix in the burghul and proceed cooking until softened. Drain the lentils and burghul thoroughly and put aside in a container.

Preheat 50% of the