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Leek Patties

Bite-sized crispy patties, often referred to as keftedes, stand as a cherished delicacy in Sephardic cooking. These wonderful leek patties deliver a tasty combination of savory beef with the delicate, sweetly mild essence of fresh leeks, making them absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the leeks well and trim off the roots and the bulk of the green tops. Chop into halves longways then into half-inch rounds. Place in a large skillet and cover with fresh water, then cook over a moderate heat for about 20 minutes or until tender.

Strain the softened leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and season liberally with pepper and salt. Combine thoroughly using your hands then shape a few tablespoonfuls into a croquette, flattening a slightly. Put on a platter and repeat for the rest of the mixture.

Warm oil in a pan to a level of about 2cm over a medium heat. When the olive oil is sizzling, cook the patties in small batches until golden brown on each side. (Avoid overcrowding the skillet as this drops the heat of the oil.) Transfer the ready croquettes to a dish lined with paper towel and permit to rest.

Present with fresh lemon.

Keftes de Espinacha

These spinach and cheese fritters are a real pleasure. The golden exterior reveals a smooth filling. The spinach imparts a bright, moderately green flavor, while the dairy gives a rich, flavorful creaminess. Feel free to swap the cheesy element with boiled, crushed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

For fresh spinach, clean it carefully, getting rid of any stalks, and cut into it into large chunks. Transfer in a large saucepan with a small amount water over a medium flame. Once softened, remove in a strainer for about a quarter hour, then remove any extra water and reserve.

For defrosted spinach, carefully press out extra water.

Preheat the oil in a skillet over a medium flame and saute the diced onion and minced garlic until softened, about 4 minutes. Turn off the stove.

Combine the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, grated nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the preparation appears too wet, mix in some more breading.

By hand, mold the preparation into oval shapes a bit bigger than a nut but less bulky than an egg, and place them on a baking sheet topped with baking paper. Seal and cool for at least one hour.

In a wide pan over medium heat, preheat olive oil to a level of about 1cm. Cook the croquettes a handful for two to three minutes per side, rotating so they are crispy all over, then transfer on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully healthy appetizer or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon slices, to garnish

Place the dry lentils in a pan and fill with ample water. Boil over a medium flame for about twenty minutes or until nearly done, adding extra liquid to ensure the lentils submerged if needed.

Stir in the bulgur wheat and proceed cooking until tender. Drain the lentils and burghul well and put aside in a mixing bowl.

Heat half of the