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Leek Patties

Small pan-fried patties, commonly known as keftedes, stand as a cherished delicacy in Sephardic Jewish cooking. These leek croquettes deliver a flavorful fusion of savory minced beef with the gentle, sweetly mild flavour of fresh leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Clean the green leeks properly and remove the base and the bulk of the green stalk. Chop in half lengthways then into 1.5cm rounds. Transfer in a deep pan and fill with water, then simmer over a medium heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a big bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and spice and flavor well with pepper and salt. Mix well using your fingers then form a several spoonfuls into a ball, flattening a little. Place on a tray and proceed for the remaining of the mixture.

Preheat cooking oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is ready, cook the fritters in small groups until crispy on all sides. (Do not fill the skillet as this drops the oil temperature of the cooking oil.) Transfer the cooked croquettes to a dish lined with absorbent paper and permit to rest.

Offer with lemon wedges.

Spinach Patties

These amazing spinach and cheese patties are a genuine delight. The crispy outside reveals a creamy center. The spinach adds a fresh, moderately green note, while the dairy gives a deep, savory richness. You can substitute the cheesy element with steamed, pureed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or sunflower oil)
• Lemon slices, to accompany

For leafy greens, clean it carefully, discarding any hard stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount hot water over a medium heat. Once softened, remove in a strainer for about a quarter hour, then squeeze out any excess liquid and put aside.

For previously frozen spinach, thoroughly squeeze out excess liquid.

Warm the oil in a frying pan over a medium flame and fry the onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, ricotta, nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until blended. If the mixture looks too soft, add some more breading.

Using your hands, shape the dough into oval croquettes slightly larger than a nut but more compact than an chicken egg, and put them on a tray lined with parchment paper. Wrap and chill for at least one hour.

In a large frying pan over medium heat, warm olive oil to a amount of about 1 centimeter. Cook the fritters a small batch for two to three minutes each side, rotating so they are crispy completely, then put on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these fritters are not only tasty but also a wonderfully nutritious appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to serve

Put the dry lentils in a pot and submerge with ample cold water. Cook over a medium heat for about twenty minutes or until partially softened, including extra liquid to ensure the legumes immersed if required.

Mix in the cracked wheat and keep cooking until tender. Drain the lentils and burghul completely and put aside in a mixing bowl.

Heat half of the