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Leek Patties

Small pan-fried croquettes, often referred to as keftedes, stand as a beloved delicacy in Sephardic culinary traditions. These leek fritters offer a flavorful fusion of rich minced beef with the subtle, slightly sweet essence of tender leeks, and they are absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the fresh leeks well and remove the roots and the majority of the green stalk. Chop into halves longways then into 1.5cm pieces. Transfer in a large skillet and fill with water, then simmer over a moderate heat for about 20 minutes or until softened.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and paprika and season well with seasoning. Combine completely using your fingers then form a several tablespoonfuls into a patty, pressing a little. Place on a tray and proceed for the rest of the ingredients.

Preheat cooking oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is sizzling, cook the fritters in batches until golden brown on both sides. (Avoid overcrowding the skillet as this reduces the temperature of the cooking oil.) Take out the finished croquettes to a dish lined with paper towel and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a genuine delight. The crispy crust opens up to a creamy filling. The fresh spinach brings a fresh, moderately natural taste, while the cheese offers a rich, flavorful richness. Feel free to swap the dairy cheese with boiled, pureed potato if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or neutral oil)
• Fresh lemon, to garnish

When using leafy greens, rinse it thoroughly, removing any hard stems, and coarsely chop it into large chunks. Put in a big pot with a little hot water over a medium heat. Once cooked, strain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

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

Preheat the olive oil in a skillet over a medium heat and cook the diced onion and minced garlic until translucent, about four minutes. Remove from the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, red spice, dry crumbs and eggs in a large bowl and season with pepper and salt. Mix well until combined. If the mixture looks too soft, mix in some more crumbs.

Using your hands, shape the dough into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and place them on a plate lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, heat oil to a depth of about 1cm. Fry the croquettes a few at a time for a couple of minutes on both sides, flipping so they are crispy all over, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and moist center, these fritters are not only delicious but also a extremely wholesome bite or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to garnish

Add the brown lentils in a pot and submerge with plenty of fresh water. Boil over a medium flame for about twenty minutes or until nearly done, including more water to keep the lentils submerged if needed.

Add the bulgur wheat and proceed cooking until fully cooked. Remove the water from the mixture well and reserve in a container.

Heat 50% of the