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Leek Patties

Petite fried patties, often referred to as keftedes, stand as a beloved signature dish in Sephardic cuisine. These wonderful leek croquettes offer a delicious combination of hearty ground beef with the gentle, mildly sweet flavour of tender leeks, and they are utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to accompany

Wash the leeks carefully and cut away the base and the majority of the green tops. Cut in half lengthways then into 1.5cm slices. Put in a large skillet and submerge with water, then heat over a medium heat for about 20 mins or until tender.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and flavor liberally with seasoning. Combine well using your hands then mold a few scoops into a patty, shaping a little. Set on a platter and repeat for the remaining of the ingredients.

Heat cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the oil is sizzling, cook the fritters in batches until golden brown on all sides. (Do not fill the pan as this drops the oil temperature of the cooking oil.) Remove the cooked croquettes to a plate topped with absorbent paper and permit to drain.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese fritters are a true pleasure. The crunchy crust opens up to a creamy center. The fresh spinach imparts a vibrant, somewhat green taste, while the cheese offers a savory, flavorful richness. It's possible to replace the cheesy element with boiled, crushed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if required
• 3 eggs
• Oil for frying (or alternatively neutral oil)
• Lemon slices, to serve

If using fresh spinach, clean it thoroughly, getting rid of any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a small amount hot water over a medium flame. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, completely squeeze out extra water.

Warm the cooking oil in a frying pan over a moderate heat and fry the chopped onion and garlic cloves until softened, about four minutes. Take off the flame.

Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and season with seasoning. Mix completely until incorporated. If the mixture looks too wet, incorporate some additional breadcrumbs.

Using your hands, form the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an egg, and place them on a tray covered with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat oil to a amount of about 1cm. Fry the fritters a handful for 2–3 minutes each side, flipping so they are golden brown everywhere, then place on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only tasty but also a wonderfully wholesome snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Add the brown lentils in a pan and submerge with plenty of water. Cook over a medium heat for about 20 mins or until almost cooked, including extra liquid to ensure the lentils covered if required.

Mix in the burghul and keep cooking until fully cooked. Strain the lentils and burghul thoroughly and set aside in a container.

Preheat a portion of the