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Leek Patties

Petite pan-fried croquettes, often known as keftedes, are a treasured speciality in Sephardic culinary traditions. These wonderful leek patties present a delicious blend of rich ground beef with the subtle, slightly sweet essence of tender leeks, rendering them absolutely irresistible.

Makes 12

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

Thoroughly wash the leeks well and trim off the base and the bulk of the green tops. Slice into halves along the length then into 1.5cm rounds. Place in a deep frying pan and submerge with cold water, then heat over a medium heat for about 20 mins or until tender.

Strain the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor well with seasoning. Stir completely using your fingers then shape a couple of tablespoonfuls into a patty, flattening a bit. Put on a plate and proceed for the rest of the mixture.

Warm oil in a frying pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, cook the patties in batches until golden on both sides. (Avoid overcrowding the skillet as this drops the temperature of the cooking oil.) Transfer the ready patties to a dish covered with paper towel and permit to drain.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a true pleasure. The golden outside opens up to a smooth filling. The spinach brings a bright, slightly green note, while the dairy provides a rich, umami richness. Feel free to swap the cheese with cooked, pureed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Cooking oil for frying (or use sunflower oil)
• Fresh lemon, to garnish

For leafy greens, clean it carefully, getting rid of any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a bit of liquid over a medium flame. Once softened, drain in a strainer for about 15 minutes, then remove any extra water and set aside.

If using thawed frozen spinach, completely remove unwanted moisture.

Warm the cooking oil in a pan over a medium heat and fry the chopped onion and garlic cloves until tender, about 4 minutes. Take off the stove.

Put the wilted spinach, cooked onion and garlic, kefalotyri, ricotta, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Combine well until blended. If the preparation appears too soft, add some additional breading.

With your fingers, form the mixture into oval croquettes somewhat larger than a walnut but smaller than an egg, and set them on a plate covered with baking paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a depth of about 1 centimeter. Cook the croquettes a small batch for a couple of minutes each side, rotating so they are golden everywhere, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and tender interior, these fritters are not only tasty but also a highly nutritious bite or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to accompany

Add the lentils in a pot and cover with ample water. Cook over a medium flame for about twenty minutes or until partially softened, adding extra liquid to maintain the legumes covered if necessary.

Add the cracked wheat and keep cooking until softened. Drain the lentils and burghul completely and put aside in a mixing bowl.

Warm a portion of the