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Leek Patties

Small crispy fritters, typically referred to as keftedes, are a beloved signature dish in Sephardic Jewish cooking. These particular leek croquettes deliver a tasty combination of hearty minced beef with the gentle, slightly sweet flavour of tender leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the fresh leeks well and trim off the roots and most of the green stalk. Slice in half lengthways then into half-inch rounds. Transfer in a deep frying pan and fill with water, then simmer over a medium flame for about 20 mins or until tender.

Drain the softened leeks and transfer in a mixing bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice well with pepper and salt. Stir well using your palms then form a several scoops into a ball, shaping a little. Place on a plate and repeat for the remaining of the ingredients.

Warm olive oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is hot, brown the croquettes in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Remove the ready fritters to a dish lined with absorbent paper and let to rest.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese patties are a genuine treat. The golden exterior gives way to a creamy center. The spinach adds a fresh, somewhat green flavor, while the cheese provides a deep, umami richness. You can substitute the cheese with cooked, crushed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon slices, to accompany

If using raw spinach, clean it well, discarding any hard stems, and roughly chop it into big pieces. Place in a large saucepan with a small amount water over a medium flame. Once cooked, strain in a colander for about 15 mins, then squeeze out any extra water and set aside.

For defrosted spinach, completely squeeze out extra water.

Heat the olive oil in a pan over a medium heat and fry the chopped onion and minced garlic until translucent, about four minutes. Take off the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breading and eggs in a container and spice with seasoning. Mix well until blended. If the dough looks too loose, incorporate some additional breading.

By hand, form the preparation into elongated patties slightly larger than a walnut shell but smaller than an egg, and set them on a plate covered with parchment paper. Cover and chill for at least one hour.

In a big skillet over medium flame, heat oil to a depth of about 1 centimeter. Cook the fritters a few at a time for 2–3 minutes per side, turning so they are golden brown everywhere, then place on paper towel.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only tasty but also a wonderfully nutritious bite or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to accompany

Put the brown lentils in a saucepan and cover with enough fresh water. Simmer over a medium flame for about 20 mins or until nearly done, adding more water to maintain the pulses submerged if required.

Add the bulgur wheat and proceed cooking until tender. Strain the ingredients thoroughly and put aside in a bowl.

Preheat a portion of the