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Leek Croquettes

Petite fried patties, typically referred to as keftedes, are a cherished signature dish in Sephardic cooking. These leek patties offer a tasty combination of rich ground beef with the delicate, sweetly mild essence of leeks, making them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Clean the fresh leeks properly and cut away the base and the bulk of the green stalk. Slice into halves lengthways then into half-inch pieces. Transfer in a deep frying pan and submerge with water, then simmer over a medium heat for about 20 mins or until tender.

Strain the leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and spice and spice generously with salt and pepper. Mix well using your palms then mold a couple of tablespoonfuls into a ball, shaping a little. Place on a platter and repeat for the remaining of the mixture.

Preheat oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, cook the croquettes in small batches until crispy on both sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Remove the cooked croquettes to a plate topped with kitchen paper and let to cool.

Present with lemon wedges.

Spinach Patties

These delightful spinach and cheese fritters are a real pleasure. The golden exterior opens up to a creamy center. The spinach imparts a bright, moderately natural note, while the grated cheese offers a savory, umami richness. Feel free to swap the cheese with cooked, crushed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

For leafy greens, rinse it thoroughly, removing any stalks, and coarsely chop it into big pieces. Put in a large saucepan with a little hot water over a medium flame. Once wilted, drain in a sieve for about 15 mins, then press out any extra water and put aside.

If using defrosted spinach, completely squeeze out excess liquid.

Heat the cooking oil in a skillet over a medium heat and fry the diced onion and garlic until translucent, about four minutes. Turn off the flame.

Place the prepared spinach, fried onion and garlic, hard cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Stir thoroughly until combined. If the preparation looks too loose, add some additional crumbs.

By hand, shape the mixture into elongated patties slightly larger than a walnut but more compact than an egg, and put them on a plate topped with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium heat, warm oil to a amount of about half an inch. Cook the fritters a small batch for two to three minutes per side, flipping so they are crispy all over, then place on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Featuring a crispy exterior and moist center, these patties are not only flavorful but also a highly wholesome appetizer or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to accompany

Put the lentils in a saucepan and fill with enough cold water. Cook over a medium flame for about twenty minutes or until partially softened, adding more water to maintain the pulses immersed if needed.

Add the burghul and continue cooking until fully cooked. Strain the ingredients thoroughly and set aside in a bowl.

Preheat half of the