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Leek Patties

Bite-sized pan-fried croquettes, typically referred to as keftedes, represent a beloved delicacy in Sephardic culinary traditions. These particular leek patties offer a flavorful blend of hearty minced beef with the delicate, mildly sweet essence of tender leeks, rendering them utterly crave-worthy.

Makes 12

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

Clean the green leeks well and cut away the base and the bulk of the green stalk. Cut in half lengthways then into half-inch pieces. Place in a deep frying pan and cover with fresh water, then heat over a medium flame for about twenty minutes or until softened.

Drain the cooked leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season generously with salt and pepper. Stir well using your fingers then mold a several tablespoonfuls into a ball, shaping a slightly. Place on a tray and proceed for the remaining of the preparation.

Preheat cooking oil in a pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is hot, fry the patties in small batches until golden on both sides. (Do not fill the skillet as this reduces the oil temperature of the cooking oil.) Transfer the cooked fritters to a dish covered with kitchen paper and allow to cool.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a real pleasure. The golden crust opens up to a creamy center. The fresh spinach brings a fresh, moderately natural taste, while the dairy offers a savory, umami richness. Feel free to swap the cheesy element with cooked, mashed spuds if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

When using raw spinach, wash it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Put in a large saucepan with a small amount water over a medium heat. Once wilted, strain in a strainer for about 15 mins, then remove any excess liquid and set aside.

If using defrosted spinach, carefully press out unwanted moisture.

Heat the cooking oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until translucent, about a few minutes. Turn off the flame.

Place the prepared spinach, cooked onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, breading and beaten eggs in a container and season with salt and pepper. Mix well until blended. If the dough seems too soft, incorporate some more breading.

With your fingers, mold the preparation into oval shapes somewhat larger than a walnut but more compact than an large egg, and put them on a plate covered with wax paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium flame, warm cooking oil to a amount of about 1cm. Brown the patties a handful for two to three minutes each side, turning so they are golden brown completely, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these patties are not only flavorful but also a extremely healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to garnish

Put the brown lentils in a pan and submerge with enough cold water. Boil over a medium flame for about twenty minutes or until almost cooked, adding additional water to ensure the lentils submerged if needed.

Stir in the cracked wheat and keep cooking until tender. Strain the lentils and burghul completely and reserve in a bowl.

Heat a portion of the