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Leek Patties

Petite pan-fried fritters, typically referred to as keftedes, are a beloved signature dish in Sephardic culinary traditions. These leek fritters present a delicious combination of rich beef with the gentle, sweetly mild flavour of leeks, and they are truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and cut away the root ends and the bulk of the dark green parts. Chop into halves lengthways then into 1.5cm rounds. Place in a deep frying pan and cover with fresh water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and place in a big bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and spice and flavor generously with pepper and salt. Stir thoroughly using your palms then shape a several scoops into a croquette, pressing a little. Place on a plate and proceed for the balance of the mixture.

Preheat olive oil in a skillet to a amount of about 2cm over a medium heat. When the oil is ready, fry the fritters in batches until golden brown on all sides. (Don't overcrowd the pan as this drops the oil temperature of the cooking oil.) Transfer the finished croquettes to a tray topped with kitchen paper and let to cool.

Offer with lemon slices.

Spinach Croquettes

These spinach and cheese patties are a genuine delight. The crunchy outside gives way to a soft interior. The leafy spinach adds a bright, moderately natural taste, while the cheese gives a rich, savory richness. Feel free to swap the cheesy element with steamed, pureed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Fresh lemon, to serve

When using leafy greens, clean it well, discarding any stalks, and roughly chop it into large chunks. Place in a large saucepan with a little liquid over a medium heat. Once cooked, strain in a colander for about a quarter hour, then press out any extra water and put aside.

If using previously frozen spinach, completely squeeze out excess liquid.

Preheat the olive oil in a pan over a medium heat and cook the onion and garlic until tender, about 4 minutes. Take off the stove.

Put the prepared spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Combine thoroughly until incorporated. If the preparation appears too loose, add some more breading.

With your fingers, mold the dough into oval croquettes slightly larger than a nut but more compact than an large egg, and set them on a plate topped with baking paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, preheat olive oil to a amount of about 1cm. Fry the patties a handful for a couple of minutes on both sides, turning so they are golden completely, then place on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Featuring a golden crust and soft inside, these croquettes are not only flavorful but also a highly healthy snack or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to accompany

Place the dry lentils in a pot and fill with enough cold water. Cook over a moderate heat for about twenty minutes or until almost cooked, adding additional water to maintain the legumes submerged if necessary.

Add the burghul and proceed cooking until fully cooked. Strain the lentils and burghul completely and reserve in a mixing bowl.

Preheat half of the