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Leek Patties

Small fried fritters, commonly referred to as keftedes, represent a cherished speciality in Sephardic cooking. These wonderful leek patties present a tasty blend of savory minced beef with the delicate, slightly sweet taste of tender leeks, rendering them absolutely irresistible.

Produces 12

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

Clean the fresh leeks carefully and trim off the base and most of the green tops. Slice in half along the length then into half-inch slices. Put in a deep pan and fill with cold water, then heat over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor well with salt and pepper. Stir well using your palms then form a few spoonfuls into a patty, shaping a slightly. Set on a platter and repeat for the remaining of the ingredients.

Heat olive oil in a pan to a depth of about ¾ inch over a moderate heat. When the oil is ready, cook the croquettes in batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Transfer the ready fritters to a dish lined with paper towel and let to rest.

Serve with lemon slices.

Spinach Croquettes

These cheesy spinach fritters are a true delight. The crunchy exterior opens up to a soft interior. The leafy spinach adds a fresh, moderately green taste, while the grated cheese offers a deep, savory creaminess. You can substitute the dairy cheese with cooked, pureed potato if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, rinse it carefully, removing any stalks, and cut into it into big pieces. Transfer in a large saucepan with a bit of hot water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then press out any remaining moisture and set aside.

If using thawed frozen spinach, carefully remove unwanted moisture.

Heat the olive oil in a pan over a medium flame and fry the chopped onion and garlic until translucent, about four minutes. Take off the stove.

Combine the cooked spinach, cooked onion and sauteed garlic, hard cheese, ricotta, spice, red spice, breadcrumbs and beaten eggs in a container and spice with pepper and salt. Stir well until combined. If the preparation looks too loose, mix in some additional breadcrumbs.

With your fingers, form the preparation into oval shapes a bit bigger than a walnut but smaller than an large egg, and set them on a plate covered with parchment paper. Wrap and chill for at least 1 hour.

In a big skillet over moderate heat, heat olive oil to a depth of about half an inch. Brown the croquettes a handful for 2–3 minutes each side, rotating so they are golden all over, then put on paper towel.

Present with fresh lemon.

Lentil Patties

Boasting a crispy exterior and moist center, these patties are not only delicious but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to serve

Add the lentils in a pan and fill with plenty of water. Boil over a moderate heat for about 20 mins or until nearly done, pouring more water to ensure the pulses immersed if required.

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

Heat 50% of the