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Leek Patties

Petite crispy patties, commonly known as keftedes, stand as a treasured signature dish in Sephardic cuisine. These wonderful leek fritters offer a delicious combination of hearty minced beef with the subtle, slightly sweet flavour of leeks, rendering them absolutely irresistible.

Yields 12

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

Wash the fresh leeks carefully and remove the roots and the majority of the dark green parts. Chop in half along the length then into 1.5cm pieces. Put in a deep frying pan and cover with fresh water, then heat over a moderate heat for about 20 minutes or until softened.

Remove the water from the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, dill, parsley and sweet paprika and season well with pepper and salt. Combine well using your hands then shape a couple of scoops into a ball, shaping a little. Place on a platter and continue for the remaining of the preparation.

Warm oil in a frying pan to a level of about 2 centimeters over a medium heat. When the heated oil is ready, fry the patties in small groups until golden brown on all sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Take out the cooked patties to a tray topped with paper towel and allow to cool.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach fritters are a true treat. The crunchy exterior opens up to a creamy interior. The leafy spinach brings a bright, somewhat earthy note, while the dairy gives a deep, umami richness. It's possible to replace the cheese with steamed, pureed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

When using raw spinach, clean it well, getting rid of any stalks, and cut into it into sizable portions. Place in a deep pan with a bit of liquid over a medium heat. Once cooked, remove in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly press out excess liquid.

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

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, paprika, breading and eggs in a large bowl and flavor with salt and pepper. Mix well until combined. If the mixture seems too soft, mix in some additional breadcrumbs.

With your fingers, mold the mixture into oval shapes somewhat larger than a walnut but less bulky than an egg, and put them on a baking sheet covered with baking paper. Seal and refrigerate for at least one hour.

In a large frying pan over moderate heat, preheat cooking oil to a level of about 1cm. Cook the fritters a few at a time for 2–3 minutes each side, turning so they are golden brown everywhere, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a extremely healthy snack or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to serve

Place the brown lentils in a pan and fill with plenty of cold water. Cook over a medium flame for about 20 mins or until nearly done, adding additional water to ensure the lentils submerged if required.

Mix in the cracked wheat and continue cooking until tender. Drain the ingredients well and reserve in a mixing bowl.

Heat 50% of the