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Leek Patties

Bite-sized fried fritters, typically known as keftedes, represent a cherished signature dish in Sephardic cuisine. These wonderful leek croquettes deliver a delicious blend of savory beef with the gentle, mildly sweet taste of tender leeks, making them absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Wash the green leeks properly and cut away the base and the bulk of the green stalk. Slice lengthwise longways then into 1.5cm slices. Place in a deep frying pan and fill with fresh water, then heat over a medium flame for about twenty minutes or until tender.

Remove the water from the leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, parsley and paprika and flavor liberally with seasoning. Mix thoroughly using your fingers then form a few spoonfuls into a patty, flattening a bit. Place on a plate and continue for the remaining of the ingredients.

Heat cooking oil in a skillet to a level of about 2 centimeters over a medium heat. When the olive oil is hot, brown the patties in small groups until golden brown on both sides. (Avoid overcrowding the skillet as this drops the temperature of the cooking oil.) Transfer the finished patties to a dish lined with absorbent paper and permit to cool.

Offer with lemon wedges.

Spinach Patties

These cheesy spinach patties are a genuine treat. The crunchy crust reveals a creamy center. The fresh spinach brings a fresh, somewhat earthy taste, while the grated cheese gives a rich, flavorful smoothness. You can substitute the dairy cheese with boiled, crushed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to serve

For fresh spinach, rinse it carefully, discarding any tough stems, and coarsely chop it into large chunks. Put in a deep pan with a small amount water over a moderate heat. Once softened, strain in a strainer for about 15 minutes, then remove any remaining moisture and put aside.

For thawed frozen spinach, carefully remove unwanted moisture.

Heat the oil in a skillet over a moderate heat and cook the diced onion and garlic cloves until tender, about 4 minutes. Turn off the heat.

Combine the prepared spinach, cooked onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with pepper and salt. Combine thoroughly until blended. If the preparation seems too loose, add some extra crumbs.

With your fingers, shape the mixture into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and put them on a tray lined with baking paper. Cover and cool for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a amount of about 1 centimeter. Brown the patties a handful for two to three minutes on both sides, turning so they are crispy all over, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these croquettes are not only delicious but also a wonderfully healthy appetizer or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to accompany

Place the dry lentils in a pan and fill with ample fresh water. Boil over a moderate heat for about 20 mins or until almost cooked, including extra liquid to ensure the pulses submerged if needed.

Mix in the cracked wheat and keep cooking until softened. Drain the mixture well and reserve in a container.

Preheat a portion of the