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Leek Patties

Petite crispy croquettes, commonly called keftedes, represent a cherished speciality in Sephardic culinary traditions. These wonderful leek croquettes offer a delicious blend of savory beef with the gentle, mildly sweet taste of fresh leeks, rendering them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Wash the green leeks well and cut away the base and most of the green tops. Slice in half lengthways then into 1.5-centimeter rounds. Place in a deep pan and fill with water, then cook over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Stir well using your hands then form a few tablespoonfuls into a patty, shaping a bit. Put on a tray and continue for the remaining of the ingredients.

Warm cooking oil in a skillet to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, brown the patties in small batches until crispy on both sides. (Avoid overcrowding the frying pan as this drops the oil temperature of the cooking oil.) Remove the cooked croquettes to a tray topped with kitchen paper and allow to rest.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a true pleasure. The golden exterior gives way to a creamy filling. The leafy spinach adds a bright, moderately natural flavor, while the dairy offers a savory, umami richness. Feel free to swap the cheese with boiled, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

If using raw spinach, wash it thoroughly, removing any tough stems, and roughly chop it into large chunks. Place in a big pot with a small amount water over a medium flame. Once softened, drain in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Warm the olive oil in a frying pan over a medium heat and saute the chopped onion and garlic until translucent, about four minutes. Take off the flame.

Put the cooked spinach, cooked onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and season with seasoning. Mix completely until combined. If the dough seems too wet, incorporate some extra crumbs.

By hand, form the preparation into oval croquettes somewhat larger than a walnut shell but more compact than an chicken egg, and set them on a baking sheet lined with wax paper. Wrap and cool for at least 60 minutes.

In a big skillet over moderate heat, warm olive oil to a amount of about 1 centimeter. Fry the croquettes a handful for 2–3 minutes each side, turning so they are golden all over, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Patties

Featuring a golden crust and tender interior, these patties are not only tasty but also a highly healthy appetizer or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to serve

Add the dry lentils in a pot and fill with ample fresh water. Simmer over a medium heat for about 20 mins or until nearly done, adding more water to keep the lentils immersed if necessary.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the mixture thoroughly and put aside in a bowl.

Warm half of the