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Leek Patties

Bite-sized crispy patties, often referred to as keftedes, represent a beloved signature dish in Sephardic cuisine. These particular leek croquettes deliver a delicious combination of hearty beef with the delicate, sweetly mild taste of fresh leeks, making them truly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the green leeks properly and remove the base and the majority of the green stalk. Chop in half longways then into half-inch slices. Place in a deep pan and cover with water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the leeks and place in a big bowl with the beef, beaten eggs, crumbs, dill, chopped parsley and spice and season generously with salt and pepper. Mix thoroughly using your hands then mold a several tablespoonfuls into a patty, pressing a bit. Place on a tray and continue for the remaining of the mixture.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a moderate heat. When the heated oil is ready, fry the fritters in small groups until golden on all sides. (Don't overcrowd the pan as this lowers the heat of the cooking oil.) Take out the cooked fritters to a tray lined with kitchen paper and let to cool.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese patties are a true treat. The crispy crust opens up to a smooth center. The fresh spinach brings a bright, moderately natural flavor, while the dairy offers a rich, flavorful richness. Feel free to swap the dairy cheese with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

If using fresh spinach, rinse it well, getting rid of any tough stems, and coarsely chop it into big pieces. Place in a big pot with a small amount hot water over a medium flame. Once cooked, drain in a sieve for about 15 mins, then press out any extra water and set aside.

For thawed frozen spinach, carefully press out extra water.

Warm the olive oil in a frying pan over a medium flame and saute the onion and minced garlic until translucent, about four minutes. Remove from the flame.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and eggs in a container and spice with pepper and salt. Stir well until incorporated. If the dough seems too soft, incorporate some extra crumbs.

With your fingers, form the preparation into oval croquettes somewhat larger than a nut but smaller than an egg, and set them on a baking sheet lined with wax paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium flame, preheat oil to a level of about 1cm. Fry the fritters a small batch for two to three minutes each side, rotating so they are crispy all over, then put on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome bite or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to serve

Place the brown lentils in a pot and submerge with enough fresh water. Cook over a medium flame for about 20 mins or until almost cooked, adding extra liquid to maintain the pulses covered if required.

Stir in the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul completely and reserve in a mixing bowl.

Preheat 50% of the