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Leek Patties

Petite fried fritters, typically called keftedes, are a treasured delicacy in Sephardic cuisine. These leek patties deliver a tasty combination of rich beef with the gentle, sweetly mild essence of leeks, rendering them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to serve

Clean the leeks carefully and remove the base and the bulk of the green stalk. Chop into halves longways then into 1.5cm pieces. Put in a deep pan and fill with cold water, then heat over a medium heat for about 20 mins or until cooked through.

Remove the water from the leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and season liberally with pepper and salt. Mix well using your fingers then shape a several tablespoonfuls into a croquette, flattening a bit. Put on a plate and continue for the rest of the mixture.

Preheat oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the heated oil is ready, fry the fritters in small groups until golden on each side. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Take out the cooked patties to a plate topped with absorbent paper and allow to drain.

Present with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach fritters are a genuine delight. The golden crust gives way to a creamy interior. The fresh spinach adds a fresh, somewhat earthy note, while the dairy gives a rich, umami smoothness. Feel free to swap the cheesy element with boiled, pureed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it thoroughly, removing any tough stems, and roughly chop it into big pieces. Place in a large saucepan with a bit of hot water over a medium heat. Once wilted, strain in a strainer for about 15 minutes, then remove any excess liquid and put aside.

For thawed frozen spinach, completely remove unwanted moisture.

Warm the oil in a pan over a medium flame and fry the diced onion and minced garlic until tender, about four minutes. Take off the flame.

Place the wilted spinach, cooked onion and softened garlic, kefalotyri, soft cheese, spice, paprika, dry crumbs and eggs in a container and spice with pepper and salt. Mix well until combined. If the preparation seems too soft, incorporate some more breadcrumbs.

With your fingers, shape the mixture into elongated patties somewhat larger than a nut but smaller than an chicken egg, and put them on a baking sheet topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium flame, heat oil to a level of about half an inch. Brown the fritters a handful for 2–3 minutes per side, turning so they are crispy everywhere, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Patties

With their crunchy outside and moist center, these patties are not only flavorful but also a wonderfully healthy appetizer or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to garnish

Place the brown lentils in a pan and fill with ample fresh water. Cook over a medium flame for about twenty minutes or until nearly done, pouring extra liquid to ensure the legumes covered if necessary.

Add the burghul and keep cooking until fully cooked. Strain the lentils and burghul thoroughly and set aside in a mixing bowl.

Heat a portion of the