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Leek Patties

Petite pan-fried patties, often referred to as keftedes, stand as a treasured delicacy in Sephardic cooking. These particular leek fritters present a delicious fusion of hearty ground beef with the subtle, mildly sweet essence of leeks, and they are truly crave-worthy.

Yields 12

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

Clean the green leeks well and trim off the base and most of the green tops. Chop lengthwise along the length then into half-inch pieces. Place in a large skillet and submerge with fresh water, then cook over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and put in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, parsley and sweet paprika and season well with pepper and salt. Combine completely using your fingers then mold a several scoops into a ball, pressing a bit. Place on a tray and continue for the rest of the ingredients.

Heat olive oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the fritters in batches until crispy on all sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Remove the finished croquettes to a tray topped with kitchen paper and permit to drain.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a genuine treat. The crunchy outside opens up to a soft interior. The leafy spinach imparts a vibrant, slightly natural taste, while the cheese provides a savory, umami smoothness. Feel free to swap the cheesy element with boiled, crushed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Olive oil for frying (or use vegetable oil)
• Fresh lemon, to accompany

When using raw spinach, clean it thoroughly, discarding any hard stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a little water over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then press out any extra water and reserve.

If using previously frozen spinach, carefully remove extra water.

Heat the oil in a pan over a medium flame and fry the diced onion and minced garlic until softened, about 4 minutes. Turn off the heat.

Put the prepared spinach, sauteed onion and garlic, hard cheese, ricotta, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until blended. If the mixture looks too loose, mix in some extra breadcrumbs.

Using your hands, shape the mixture into elongated patties somewhat larger than a walnut but less bulky than an chicken egg, and place them on a plate covered with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, preheat cooking oil to a amount of about half an inch. Fry the patties a few at a time for two to three minutes per side, flipping so they are golden brown completely, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

Featuring a crispy exterior and soft inside, these fritters are not only delicious but also a extremely wholesome bite or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to serve

Add the brown lentils in a saucepan and cover with plenty of cold water. Cook over a medium flame for about twenty minutes or until partially softened, pouring extra liquid to ensure the legumes submerged if needed.

Stir in the cracked wheat and proceed cooking until tender. Strain the lentils and burghul completely and reserve in a mixing bowl.

Preheat half of the