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Leek Patties

Bite-sized pan-fried fritters, commonly known as keftedes, stand as a cherished signature dish in Sephardic culinary traditions. These wonderful leek patties offer a flavorful fusion of savory minced beef with the subtle, mildly sweet taste of tender leeks, and they are utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks properly and remove the roots and most of the green tops. Slice lengthwise lengthways then into half-inch rounds. Put in a deep pan and submerge with cold water, then simmer over a medium flame for about 20 minutes or until tender.

Drain the leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and paprika and season generously with pepper and salt. Stir thoroughly using your palms then shape a couple of scoops into a patty, flattening a bit. Place on a plate and repeat for the remaining of the mixture.

Heat oil in a frying pan to a amount of about 2cm over a medium heat. When the heated oil is ready, brown the croquettes in batches until crispy on both sides. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Remove the cooked croquettes to a dish topped with absorbent paper and permit to cool.

Serve with lemon slices.

Spinach Patties

These delightful spinach and cheese croquettes are a real delight. The golden outside opens up to a soft interior. The leafy spinach imparts a vibrant, somewhat green flavor, while the cheese gives a deep, umami creaminess. Feel free to swap the cheesy element with steamed, mashed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For fresh spinach, wash it carefully, discarding any tough stems, and roughly chop it into sizable portions. Place in a large saucepan with a bit of liquid over a medium flame. Once softened, remove in a colander for about a quarter hour, then squeeze out any excess liquid and put aside.

If using thawed frozen spinach, thoroughly squeeze out extra water.

Heat the olive oil in a skillet over a medium flame and cook the diced onion and garlic cloves until translucent, about 4 minutes. Remove from the flame.

Place the wilted spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, dry crumbs and eggs in a container and spice with salt and pepper. Combine well until blended. If the preparation seems too soft, incorporate some more breadcrumbs.

Using your hands, mold the mixture into oval shapes a bit bigger than a walnut but smaller than an egg, and put them on a tray covered with parchment paper. Seal and refrigerate for at least one hour.

In a wide pan over medium flame, heat oil to a depth of about 1cm. Fry the croquettes a few at a time for 2–3 minutes per side, flipping so they are golden completely, then place on absorbent paper.

Offer with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these croquettes are not only delicious but also a highly healthy snack or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Place the dry lentils in a saucepan and fill with ample water. Boil over a moderate heat for about twenty minutes or until partially softened, including more water to maintain the pulses covered if necessary.

Stir in the cracked wheat and continue cooking until fully cooked. Drain the ingredients well and reserve in a mixing bowl.

Preheat 50% of the