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Leek Patties

Bite-sized pan-fried patties, commonly called keftedes, represent a treasured delicacy in Sephardic cooking. These leek fritters deliver a flavorful fusion of rich minced beef with the gentle, sweetly mild flavour of leeks, making them utterly addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Wash the leeks well and remove the root ends and the bulk of the green tops. Chop lengthwise along the length then into 1.5-centimeter rounds. Transfer in a deep pan and submerge with cold water, then heat over a moderate heat for about 20 minutes or until tender.

Strain the cooked leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season well with pepper and salt. Combine well using your hands then form a couple of spoonfuls into a croquette, flattening a little. Put on a tray and repeat for the balance of the mixture.

Warm cooking oil in a skillet to a level of about 2cm over a medium flame. When the olive oil is sizzling, cook the croquettes in small groups until crispy on each side. (Do not fill the skillet as this reduces the heat of the oil.) Take out the finished fritters to a tray covered with absorbent paper and allow to drain.

Serve with fresh lemon.

Keftes de Espinacha

These cheesy spinach fritters are a true treat. The crunchy exterior gives way to a creamy interior. The spinach brings a vibrant, somewhat earthy taste, while the grated cheese gives a rich, savory richness. Feel free to swap the dairy cheese with cooked, pureed potato if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if needed
• 3 large eggs
• Oil for frying (or use neutral oil)
• Lemon slices, to garnish

When using fresh spinach, rinse it thoroughly, getting rid of 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 sieve for about 15 minutes, then remove any excess liquid and set aside.

When working with thawed frozen spinach, carefully press out extra water.

Heat the oil in a frying pan over a medium heat and cook the diced onion and garlic cloves until tender, about four minutes. Take off the flame.

Put the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, spice, red spice, breadcrumbs and eggs in a container and spice with salt and pepper. Mix completely until blended. If the mixture appears too wet, add some more breadcrumbs.

Using your hands, form the dough into elongated patties slightly larger than a walnut shell but smaller than an large egg, and place them on a plate covered with baking paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a level of about 1cm. Brown the fritters a handful for 2–3 minutes on both sides, rotating so they are crispy all over, then put on paper towel.

Offer with lemon wedges.

Lentil Patties

Boasting a crispy exterior and moist center, these patties are not only flavorful but also a extremely wholesome snack or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a saucepan and fill with ample fresh water. Simmer over a medium flame for about twenty minutes or until nearly done, including extra liquid to maintain the legumes covered if needed.

Stir in the cracked wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul completely and set aside in a mixing bowl.

Warm half of the