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Leek Patties

Small fried fritters, typically known as keftedes, stand as a beloved signature dish in Sephardic cuisine. These wonderful leek patties deliver a flavorful combination of rich minced beef with the subtle, sweetly mild taste of fresh leeks, rendering them utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to serve

Wash the fresh leeks carefully and remove the roots and most of the green tops. Chop lengthwise along the length then into half-inch pieces. Put in a large skillet and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the cooked leeks and put in a big bowl with the minced beef, beaten eggs, crumbs, fresh dill, parsley and spice and season well with seasoning. Mix thoroughly using your fingers then form a several spoonfuls into a patty, pressing a slightly. Place on a plate and proceed for the rest of the ingredients.

Preheat cooking oil in a skillet to a depth of about 2cm over a moderate heat. When the olive oil is sizzling, brown the fritters in small groups until golden on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Remove the ready fritters to a plate topped with kitchen paper and allow to rest.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true pleasure. The crispy outside gives way to a creamy filling. The leafy spinach imparts a vibrant, somewhat green taste, while the dairy gives a rich, savory creaminess. Feel free to swap the dairy cheese with boiled, pureed potato if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Olive oil for frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

If using raw spinach, rinse it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Put in a deep pan with a bit of water over a moderate heat. Once cooked, strain in a colander for about 15 mins, then press out any extra water and reserve.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Preheat the cooking oil in a skillet over a moderate heat and cook the chopped onion and garlic until translucent, about four minutes. Turn off the stove.

Put the prepared spinach, fried onion and garlic, kefalotyri, soft cheese, spice, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine well until combined. If the preparation looks too soft, mix in some more breading.

Using your hands, form the dough into oval shapes slightly larger than a walnut shell but more compact than an large egg, and put them on a baking sheet lined with baking paper. Wrap and cool for at least 1 hour.

In a big skillet over medium heat, warm cooking oil to a level of about 1cm. Brown the fritters a handful for 2–3 minutes per side, rotating so they are golden brown all over, then put on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and moist center, these patties are not only delicious but also a extremely healthy snack or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to liking
• Yogurt and fresh lemon, to serve

Put the brown lentils in a pot and fill with plenty of water. Simmer over a medium flame for about twenty minutes or until nearly done, adding additional water to keep the lentils immersed if necessary.

Stir in the bulgur wheat and continue cooking until softened. Strain the lentils and burghul well and reserve in a bowl.

Heat a portion of the