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Leek Patties

Small crispy croquettes, commonly known as keftedes, are a beloved speciality in Sephardic cuisine. These leek fritters present a flavorful blend of hearty ground beef with the gentle, slightly sweet taste of leeks, rendering them absolutely addictive.

Produces 12

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

Wash the fresh leeks carefully and trim off the roots and the bulk of the green stalk. Slice in half lengthways then into 1.5-centimeter pieces. Put in a deep frying pan and cover with fresh water, then heat over a medium flame for about 20 mins or until softened.

Strain the leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and paprika and spice liberally with pepper and salt. Combine thoroughly using your palms then form a few scoops into a ball, shaping a slightly. Put on a plate and continue for the remaining of the preparation.

Heat olive oil in a pan to a amount of about 2cm over a medium flame. When the olive oil is sizzling, fry the patties in small groups until crispy on both sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Transfer the cooked croquettes to a dish covered with absorbent paper and let to drain.

Serve with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a real treat. The crunchy outside reveals a creamy center. The leafy spinach imparts a bright, moderately natural note, while the dairy offers a savory, flavorful smoothness. Feel free to swap the cheesy element with steamed, pureed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

For fresh spinach, wash it carefully, discarding any tough stems, and cut into it into large chunks. Put in a large saucepan with a little hot water over a moderate heat. Once wilted, remove in a colander for about 15 mins, then remove any remaining moisture and reserve.

For defrosted spinach, completely squeeze out excess liquid.

Heat the oil in a skillet over a medium heat and cook the chopped onion and garlic until tender, about 4 minutes. Remove from the heat.

Place the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, nutmeg, red spice, breading and beaten eggs in a big mixing bowl and season with seasoning. Mix thoroughly until combined. If the mixture appears too loose, add some additional crumbs.

By hand, shape the dough into oval croquettes somewhat larger than a walnut but less bulky than an chicken egg, and set them on a tray topped with baking paper. Wrap and chill for at least 1 hour.

In a wide pan over medium flame, heat olive oil to a level of about 1 centimeter. Cook the croquettes a handful for a couple of minutes per side, turning so they are golden completely, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Patties

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

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to garnish

Add the dry lentils in a pan and submerge with plenty of cold water. Cook over a moderate heat for about 20 minutes or until nearly done, pouring additional water to maintain the pulses submerged if required.

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

Heat half of the