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Leek Patties

Petite crispy patties, typically known as keftedes, are a treasured signature dish in Sephardic cuisine. These leek fritters offer a tasty combination of hearty ground beef with the gentle, slightly sweet essence of fresh leeks, and they are absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the green leeks carefully and remove the root ends and the majority of the green tops. Cut lengthwise longways then into 1.5-centimeter rounds. Put in a deep frying pan and cover with water, then heat over a medium flame for about 20 mins or until tender.

Drain the softened leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season liberally with seasoning. Combine well using your hands then form a several tablespoonfuls into a ball, shaping a little. Set on a tray and proceed for the remaining of the ingredients.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is hot, brown the fritters in batches until crispy on each side. (Do not fill the frying pan as this reduces the oil temperature of the cooking oil.) Remove the finished patties to a plate topped with paper towel and let to cool.

Present with fresh lemon.

Keftes de Espinacha

These spinach with cheese fritters are a genuine delight. The crispy crust reveals a creamy filling. The fresh spinach brings a fresh, moderately green taste, while the dairy offers a deep, flavorful creaminess. It's possible to replace the dairy cheese with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

For raw spinach, clean it thoroughly, discarding any stalks, and cut into it into large chunks. Put in a deep pan with a bit of hot water over a medium heat. Once softened, drain in a sieve for about 15 minutes, then remove any extra water and reserve.

If using defrosted spinach, carefully remove extra water.

Preheat the olive oil in a pan over a medium flame and fry the chopped onion and garlic cloves until translucent, about four minutes. Take off the flame.

Combine the wilted spinach, fried onion and garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with seasoning. Stir completely until combined. If the dough seems too loose, incorporate some more breading.

By hand, mold the preparation into oval shapes slightly larger than a walnut but smaller than an large egg, and place them on a plate topped with parchment paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, warm olive oil to a amount of about 1cm. Fry the patties a handful for 2–3 minutes per side, flipping so they are golden all over, then put on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these patties are not only flavorful but also a wonderfully nutritious snack or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to serve

Put the lentils in a pan and cover with plenty of cold water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding extra liquid to keep the legumes covered if required.

Mix in the bulgur wheat and keep cooking until tender. Strain the ingredients completely and reserve in a mixing bowl.

Heat 50% of the