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Leek Patties

Petite fried patties, commonly called keftedes, are a cherished speciality in Sephardic culinary traditions. These leek patties present a flavorful combination of hearty minced beef with the gentle, mildly sweet flavour of tender leeks, rendering them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to garnish

Wash the leeks well and cut away the root ends and the majority of the green stalk. Slice into halves longways then into half-inch pieces. Put in a large skillet and cover with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and place in a big bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and spice liberally with pepper and salt. Stir well using your fingers then mold a few spoonfuls into a patty, shaping a slightly. Put on a plate and repeat for the rest of the preparation.

Preheat cooking oil in a skillet to a level of about ¾ inch over a medium heat. When the oil is sizzling, fry the croquettes in small batches until crispy on each side. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Take out the cooked fritters to a tray covered with kitchen paper and permit to drain.

Serve with fresh lemon.

Spinach Patties

These delightful spinach and cheese patties are a true treat. The golden crust opens up to a soft center. The fresh spinach adds a bright, slightly earthy note, while the dairy provides a savory, umami richness. You can substitute the cheese with steamed, mashed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon wedges, to accompany

If using leafy greens, wash it carefully, getting rid of any stalks, and roughly chop it into large chunks. Place in a large saucepan with a small amount hot water over a medium flame. Once cooked, drain in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

When working with defrosted spinach, thoroughly press out extra water.

Heat the olive oil in a pan over a medium heat and cook the onion and garlic until translucent, about four minutes. Remove from the flame.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, red spice, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Mix completely until blended. If the mixture seems too loose, mix in some more breadcrumbs.

With your fingers, mold the preparation into oval shapes somewhat larger than a walnut shell but more compact than an large egg, and set them on a baking sheet covered with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over moderate heat, warm olive oil to a level of about 1cm. Fry the fritters a handful for a couple of minutes per side, turning so they are golden brown everywhere, then place on paper towel.

Offer with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these patties are not only tasty but also a extremely healthy snack or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to accompany

Put the brown lentils in a pot and cover with plenty of cold water. Cook over a medium heat for about 20 mins or until partially softened, including extra liquid to maintain the pulses covered if required.

Stir in the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and reserve in a container.

Preheat half of the