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Leek Patties

Petite fried patties, often known as keftedes, are a beloved signature dish in Sephardic cuisine. These wonderful leek fritters present a delicious fusion of hearty minced beef with the subtle, sweetly mild taste of fresh leeks, rendering them utterly irresistible.

Makes 12

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

Thoroughly wash the leeks carefully and remove the roots and the bulk of the dark green parts. Slice in half lengthways then into half-inch slices. Put in a deep pan and submerge with water, then simmer over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and put in a big bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season generously with seasoning. Combine completely using your fingers then mold a couple of spoonfuls into a croquette, pressing a little. Put on a plate and continue for the remaining of the preparation.

Heat cooking oil in a skillet to a level of about 2cm over a moderate heat. When the heated oil is hot, cook the fritters in small batches until golden brown on both sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Remove the cooked patties to a tray lined with absorbent paper and allow to rest.

Offer with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a real pleasure. The crunchy outside reveals a smooth interior. The fresh spinach brings a bright, somewhat natural flavor, while the grated cheese offers a rich, savory richness. It's possible to replace the cheese with steamed, pureed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

When using raw spinach, wash it thoroughly, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a bit of hot water over a medium heat. Once softened, drain in a sieve for about 15 mins, then press out any extra water and put aside.

When working with previously frozen spinach, carefully squeeze out extra water.

Preheat the oil in a frying pan over a medium flame and fry the chopped onion and garlic cloves until softened, about a few minutes. Turn off the heat.

Combine the prepared spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and season with seasoning. Mix thoroughly until incorporated. If the dough appears too soft, add some additional breadcrumbs.

By hand, shape the preparation into oval shapes somewhat larger than a nut but more compact than an egg, and put them on a plate topped with parchment paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over medium heat, warm oil to a amount of about half an inch. Cook the fritters a small batch for 2–3 minutes each side, rotating so they are golden all over, then put on paper towel.

Offer with fresh lemon.

Kroketes Fakes

With their crispy exterior and moist center, these croquettes are not only flavorful but also a highly nutritious appetizer or dish.

Yields 12

• 45g brown 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, chopped
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to accompany

Put the lentils in a pot and fill with ample fresh water. Simmer over a medium heat for about 20 mins or until partially softened, pouring additional water to maintain the pulses submerged if necessary.

Add the bulgur wheat and proceed cooking until tender. Remove the water from the ingredients completely and set aside in a bowl.

Preheat 50% of the