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Leek Patties

Bite-sized crispy fritters, typically known as keftedes, represent a treasured delicacy in Sephardic Jewish cooking. These particular leek fritters present a tasty blend of hearty ground beef with the delicate, sweetly mild flavour of leeks, rendering them utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the leeks properly and cut away the roots and the majority of the dark green parts. Cut in half along the length then into 1.5cm rounds. Transfer in a large skillet and fill with fresh water, then heat over a medium heat for about 20 minutes or until tender.

Strain the cooked leeks and put in a big bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and spice and spice liberally with seasoning. Combine thoroughly using your palms then shape a couple of scoops into a patty, flattening a little. Place on a tray and repeat for the rest of the preparation.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, fry the croquettes in batches until golden brown on both sides. (Do not fill the pan as this lowers the temperature of the oil.) Take out the finished fritters to a plate lined with absorbent paper and let to cool.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach croquettes are a genuine pleasure. The crunchy exterior reveals a creamy interior. The spinach imparts a vibrant, slightly green taste, while the dairy gives a rich, flavorful smoothness. You can substitute the dairy cheese with boiled, pureed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to serve

For leafy greens, rinse it carefully, removing any tough stems, and cut into it into big pieces. Place in a large saucepan with a small amount hot water over a medium heat. Once cooked, remove in a strainer for about 15 minutes, then remove any excess liquid and put aside.

If using previously frozen spinach, carefully remove unwanted moisture.

Preheat the cooking oil in a pan over a moderate heat and cook the chopped onion and garlic until tender, about four minutes. Take off the heat.

Place the cooked spinach, sauteed onion and garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and beaten eggs in a large bowl and season with seasoning. Stir well until blended. If the dough appears too wet, incorporate some additional breadcrumbs.

With your fingers, shape the preparation into elongated patties somewhat larger than a nut but more compact than an chicken egg, and put them on a plate topped with baking paper. Cover and cool for at least 60 minutes.

In a big skillet over moderate heat, warm oil to a amount of about 1 centimeter. Fry the croquettes a handful for 2–3 minutes on both sides, flipping so they are golden brown all over, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only flavorful but also a wonderfully nutritious bite or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a pot and fill with ample water. Cook over a medium heat for about 20 minutes or until almost cooked, including extra liquid to ensure the lentils immersed if required.

Mix in the burghul and proceed cooking until softened. Strain the lentils and burghul completely and set aside in a container.

Preheat 50% of the