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Leek Patties

Bite-sized pan-fried croquettes, commonly referred to as keftedes, represent a cherished speciality in Sephardic Jewish cuisine. These wonderful leek patties deliver a tasty fusion of savory ground beef with the subtle, mildly sweet taste of leeks, and they are truly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and remove the base and most of the dark green parts. Chop into halves longways then into half-inch slices. Transfer in a large skillet and submerge with fresh water, then cook over a medium heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and put in a big bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Stir well using your hands then shape a couple of tablespoonfuls into a ball, pressing a bit. Put on a tray and continue for the rest of the mixture.

Heat cooking oil in a pan to a level of about 2cm over a medium flame. When the oil is ready, cook the croquettes in small batches until golden brown on all sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Remove the cooked patties to a tray lined with kitchen paper and allow to rest.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true treat. The crunchy exterior gives way to a creamy filling. The spinach brings a fresh, moderately earthy flavor, while the grated cheese gives a savory, umami creaminess. You can substitute the cheesy element with boiled, crushed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Olive oil for frying (or alternatively neutral oil)
• Fresh lemon, to accompany

For raw spinach, rinse it well, getting rid of any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a little water over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then remove any excess liquid and set aside.

When working with thawed frozen spinach, carefully remove extra water.

Warm the olive oil in a frying pan over a medium flame and fry the onion and garlic until softened, about four minutes. Turn off the heat.

Combine the prepared spinach, cooked onion and garlic, hard cheese, ricotta, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Stir well until incorporated. If the dough appears too loose, add some extra crumbs.

By hand, mold the mixture into oval croquettes slightly larger than a walnut but more compact than an egg, and set them on a tray lined with baking paper. Cover and cool for at least 1 hour.

In a wide pan over medium heat, warm cooking oil to a depth of about 1cm. Brown the patties a small batch for a couple of minutes per side, rotating so they are golden brown everywhere, then place on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Featuring a golden crust and soft inside, these patties are not only tasty but also a highly wholesome snack or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Place the brown lentils in a pot and cover with plenty of cold water. Boil over a medium heat for about twenty minutes or until partially softened, including more water to ensure the lentils immersed if required.

Stir in the burghul and keep cooking until tender. Strain the lentils and burghul well and set aside in a container.

Warm a portion of the