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Leek Patties

Petite fried patties, often known as keftedes, are a cherished speciality in Sephardic culinary traditions. These wonderful leek fritters present a tasty combination of rich minced beef with the subtle, sweetly mild taste of fresh leeks, rendering them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to garnish

Wash the fresh leeks well and cut away the roots and most of the green tops. Chop into halves lengthways then into 1.5-centimeter slices. Place in a large skillet and cover with water, then cook over a medium flame for about twenty minutes or until tender.

Strain the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and season liberally with salt and pepper. Mix thoroughly using your fingers then shape a couple of spoonfuls into a ball, pressing a slightly. Set on a plate and repeat for the balance of the mixture.

Preheat olive oil in a skillet to a depth of about 2cm over a medium flame. When the heated oil is ready, cook the croquettes in batches until golden on each side. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Transfer the finished fritters to a tray topped with kitchen paper and allow to drain.

Present with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine treat. The crispy outside opens up to a creamy center. The leafy spinach imparts a bright, somewhat green taste, while the grated cheese gives a savory, umami richness. Feel free to swap the dairy cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Olive oil for deep-frying (or sunflower oil)
• Fresh lemon, to serve

When using fresh spinach, rinse it thoroughly, getting rid of any hard stems, and cut into it into big pieces. Place in a large saucepan with a bit of water over a medium heat. Once cooked, strain in a colander for about a quarter hour, then remove any excess liquid and reserve.

For previously frozen spinach, completely remove unwanted moisture.

Preheat the olive oil in a skillet over a moderate heat and saute the onion and garlic cloves until softened, about four minutes. Remove from the heat.

Place the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and spice with pepper and salt. Stir well until blended. If the preparation looks too soft, mix in some extra breadcrumbs.

By hand, form the dough into oval croquettes slightly larger than a walnut shell but smaller than an chicken egg, and place them on a tray covered with baking paper. Cover and cool for at least 1 hour.

In a large frying pan over medium heat, preheat oil to a amount of about half an inch. Cook the fritters a small batch for a couple of minutes per side, flipping so they are crispy everywhere, then put on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully nutritious bite or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to garnish

Put the lentils in a saucepan and cover with ample cold water. Boil over a moderate heat for about 20 mins or until nearly done, including extra liquid to keep the legumes submerged if necessary.

Mix in the cracked wheat and keep cooking until softened. Remove the water from the mixture well and reserve in a container.

Heat a portion of the