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Leek Patties

Bite-sized pan-fried croquettes, commonly referred to as keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These wonderful leek fritters offer a delicious blend of rich ground beef with the delicate, sweetly mild flavour of tender leeks, making them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to serve

Wash the fresh leeks carefully and remove the root ends and the majority of the dark green parts. Chop into halves lengthways then into 1.5-centimeter pieces. Transfer in a deep frying pan and fill with water, then heat over a medium heat for about 20 minutes or until cooked through.

Drain the cooked leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and paprika and spice generously with pepper and salt. Mix completely using your palms then shape a couple of tablespoonfuls into a croquette, shaping a slightly. Set on a plate and repeat for the remaining of the ingredients.

Warm cooking oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is ready, brown the fritters in batches until golden on all sides. (Don't overcrowd the frying pan as this drops the heat of the oil.) Transfer the finished fritters to a tray lined with absorbent paper and allow to drain.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true delight. The crunchy exterior opens up to a smooth center. The leafy spinach imparts a bright, somewhat earthy note, while the grated cheese provides a deep, umami richness. It's possible to replace the dairy cheese with cooked, pureed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Olive oil for frying (or alternatively neutral oil)
• Fresh lemon, to garnish

For fresh spinach, clean it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Put in a big pot with a little water over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then press out any remaining moisture and reserve.

If using previously frozen spinach, thoroughly press out extra water.

Heat the cooking oil in a pan over a moderate heat and saute the chopped onion and garlic until tender, about a few minutes. Remove from the heat.

Combine the cooked spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, spice, red spice, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Mix completely until combined. If the dough seems too soft, mix in some additional breadcrumbs.

Using your hands, form the mixture into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and place them on a tray lined with baking paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium flame, heat olive oil to a amount of about 1 centimeter. Cook the patties a few at a time for 2–3 minutes each side, turning so they are crispy everywhere, then put on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only delicious but also a highly nutritious bite or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to serve

Place the brown lentils in a pan and submerge with enough water. Cook over a moderate heat for about twenty minutes or until nearly done, adding additional water to keep the pulses covered if needed.

Stir in the cracked wheat and continue cooking until fully cooked. Strain the lentils and burghul completely and reserve in a mixing bowl.

Warm half of the