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Leek Patties

Bite-sized crispy fritters, often referred to as keftedes, represent a treasured signature dish in Sephardic culinary traditions. These particular leek croquettes present a tasty fusion of hearty ground beef with the gentle, slightly sweet flavour of fresh leeks, making them utterly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the leeks well and cut away the base and the majority of the green stalk. Cut into halves lengthways then into 1.5cm pieces. Put in a deep pan and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through.

Strain the softened leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and spice well with pepper and salt. Combine thoroughly using your fingers then mold a few spoonfuls into a croquette, shaping a bit. Put on a tray and proceed for the remaining of the ingredients.

Heat oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is ready, brown the fritters in small batches until golden on all sides. (Do not fill the pan as this reduces the oil temperature of the cooking oil.) Take out the finished croquettes to a tray covered with absorbent paper and allow to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a real pleasure. The crispy outside reveals a smooth filling. The spinach brings a vibrant, moderately natural taste, while the cheese gives a rich, flavorful creaminess. You can substitute the dairy cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Oil for frying (or sunflower oil)
• Fresh lemon, to garnish

When using leafy greens, clean it thoroughly, removing any stalks, and roughly chop it into large chunks. Put in a big pot with a bit of hot water over a medium flame. Once softened, strain in a sieve for about 15 minutes, then remove any extra water and set aside.

If using thawed frozen spinach, carefully squeeze out unwanted moisture.

Warm the cooking oil in a pan over a medium flame and saute the chopped onion and minced garlic until translucent, about a few minutes. Remove from the stove.

Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Mix well until incorporated. If the mixture looks too loose, mix in some extra crumbs.

With your fingers, mold the preparation into oval croquettes a bit bigger than a walnut but smaller than an chicken egg, and put them on a plate covered with wax paper. Seal and chill for at least one hour.

In a large frying pan over medium heat, preheat cooking oil to a level of about 1cm. Cook the croquettes a handful for a couple of minutes each side, rotating so they are golden brown completely, then put on paper towel.

Present with lemon slices.

Lentil Patties

Boasting a golden crust and tender interior, these patties are not only flavorful but also a wonderfully nutritious snack or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Place the brown lentils in a pot and cover with ample cold water. Cook over a moderate heat for about twenty minutes or until nearly done, adding more water to keep the lentils submerged if needed.

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

Warm a portion of the