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Leek Patties

Bite-sized fried fritters, often referred to as keftedes, represent a treasured signature dish in Sephardic cooking. These leek fritters present a tasty blend of savory beef with the gentle, mildly sweet taste of leeks, rendering them absolutely addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the green leeks carefully and trim off the roots and the bulk of the dark green parts. Slice in half longways then into 1.5cm slices. Place in a large skillet and cover with water, then simmer over a medium flame for about 20 mins or until softened.

Drain the softened leeks and put in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and paprika and spice well with seasoning. Combine thoroughly using your palms then form a several tablespoonfuls into a ball, shaping a slightly. Place on a plate and proceed for the balance of the mixture.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, cook the patties in small batches until golden brown on each side. (Don't overcrowd the pan as this lowers the heat of the cooking oil.) Take out the ready croquettes to a plate covered with absorbent paper and let to drain.

Serve with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach croquettes are a true pleasure. The crunchy outside reveals a soft interior. The fresh spinach imparts a vibrant, slightly earthy taste, while the cheese gives a rich, savory richness. Feel free to swap the cheesy element with cooked, pureed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon wedges, to accompany

If using raw spinach, wash it carefully, discarding any hard stems, and roughly chop it into large chunks. Place in a large saucepan with a small amount water over a medium flame. Once cooked, strain in a sieve for about a quarter hour, then remove any remaining moisture and set aside.

If using previously frozen spinach, completely remove extra water.

Heat the olive oil in a pan over a medium flame and fry the onion and garlic until tender, about 4 minutes. Turn off the stove.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a container and flavor with seasoning. Mix well until incorporated. If the preparation appears too wet, incorporate some extra crumbs.

Using your hands, shape the dough into oval shapes a bit bigger than a walnut but smaller than an egg, and place them on a plate lined with baking paper. Cover and chill for at least 1 hour.

In a wide pan over moderate heat, heat olive oil to a amount of about 1 centimeter. Fry the patties a small batch for a couple of minutes each side, turning so they are crispy all over, then place on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Boasting a golden crust and tender interior, these croquettes are not only flavorful but also a highly wholesome bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to garnish

Place the lentils in a pan and fill with plenty of water. Boil over a medium heat for about 20 mins or until almost cooked, including extra liquid to ensure the lentils immersed if required.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul well and set aside in a mixing bowl.

Heat a portion of the