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Leek Patties

Petite fried croquettes, commonly known as keftedes, stand as a treasured signature dish in Sephardic culinary traditions. These wonderful leek fritters offer a tasty combination of rich beef with the subtle, slightly sweet flavour of tender leeks, and they are utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Wash the green leeks carefully and cut away the base and most of the green tops. Slice lengthwise lengthways then into 1.5cm pieces. Transfer in a deep frying pan and fill with cold water, then cook over a medium heat for about twenty minutes or until softened.

Drain the leeks and put in a large mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and spice and flavor liberally with seasoning. Combine thoroughly using your fingers then mold a couple of scoops into a croquette, shaping a little. Place on a plate and repeat for the remaining of the ingredients.

Preheat olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the heated oil is hot, cook the fritters in small batches until golden brown on both sides. (Do not fill the skillet as this drops the temperature of the cooking oil.) Remove the ready croquettes to a dish topped with absorbent paper and let to rest.

Offer with lemon slices.

Spinach Croquettes

These delightful cheesy spinach patties are a genuine delight. The crunchy outside gives way to a soft filling. The leafy spinach adds a fresh, slightly green note, while the dairy offers a deep, umami smoothness. You can substitute the cheese with cooked, pureed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Olive oil for frying (or use vegetable oil)
• Fresh lemon, to serve

When using leafy greens, rinse it well, discarding any stalks, and roughly chop it into big pieces. Place in a deep pan with a small amount water over a medium heat. Once cooked, remove in a sieve for about 15 minutes, then squeeze out any remaining moisture and reserve.

If using thawed frozen spinach, carefully press out unwanted moisture.

Preheat the olive oil in a skillet over a medium heat and saute the diced onion and garlic until softened, about a few minutes. Take off the heat.

Put the cooked spinach, cooked onion and softened garlic, kefalotyri, ricotta, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine well until incorporated. If the preparation appears too wet, add some additional breading.

By hand, form the mixture into oval shapes slightly larger than a walnut but less bulky than an large egg, and set them on a baking sheet lined with parchment paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, preheat oil to a depth of about 1 centimeter. Brown the fritters a small batch for two to three minutes per side, rotating so they are golden completely, then put on absorbent paper.

Present with lemon slices.

Lentil Patties

Boasting a crunchy outside and soft inside, these croquettes are not only delicious but also a wonderfully wholesome bite or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to serve

Add the brown lentils in a pot and fill with ample water. Boil over a medium flame for about twenty minutes or until partially softened, pouring additional water to ensure the lentils submerged if needed.

Mix in the bulgur wheat and proceed cooking until softened. Remove the water from the mixture thoroughly and put aside in a mixing bowl.

Warm 50% of the