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Leek Patties

Petite pan-fried croquettes, commonly known as keftedes, represent a treasured delicacy in Sephardic culinary traditions. These wonderful leek patties present a delicious fusion of rich minced beef with the subtle, mildly sweet essence of tender leeks, rendering them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Clean the fresh leeks carefully and trim off the roots and the bulk of the green stalk. Chop lengthwise along the length then into half-inch rounds. Place in a deep frying pan and submerge with water, then cook over a medium heat for about 20 mins or until softened.

Strain the softened leeks and put in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and spice liberally with salt and pepper. Stir thoroughly using your palms then mold a several scoops into a croquette, flattening a slightly. Put on a tray and proceed for the remaining of the ingredients.

Warm olive oil in a pan to a depth of about ¾ inch over a medium flame. When the olive oil is sizzling, cook the fritters in batches until golden brown on all sides. (Avoid overcrowding the pan as this lowers the heat of the oil.) Transfer the finished patties to a plate lined with absorbent paper and permit to drain.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese fritters are a real pleasure. The golden outside reveals a smooth interior. The spinach brings a bright, moderately earthy taste, while the cheese provides a rich, umami smoothness. Feel free to swap the dairy cheese with cooked, pureed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Olive oil for frying (or use vegetable oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it carefully, removing any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a little water over a medium flame. Once softened, remove in a sieve for about 15 mins, then press out any extra water and put aside.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

Heat the cooking oil in a skillet over a medium heat and fry the chopped onion and garlic cloves until softened, about four minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, nutmeg, red spice, breading and beaten eggs in a large bowl and spice with salt and pepper. Stir thoroughly until combined. If the dough appears too wet, mix in some extra crumbs.

By hand, shape the dough into elongated patties a bit bigger than a walnut but more compact than an egg, and set them on a tray covered with wax paper. Cover and chill for at least one hour.

In a wide pan over medium flame, heat oil to a depth of about half an inch. Fry the croquettes a handful for two to three minutes each side, flipping so they are golden everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these fritters are not only flavorful but also a wonderfully nutritious appetizer or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to accompany

Put the lentils in a saucepan and fill with plenty of fresh water. Cook over a medium flame for about 20 minutes or until nearly done, adding more water to maintain the pulses covered if necessary.

Mix in the cracked wheat and continue cooking until tender. Strain the mixture well and set aside in a bowl.

Warm half of the