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Leek Patties

Bite-sized pan-fried croquettes, often known as keftedes, stand as a cherished speciality in Sephardic cuisine. These leek fritters present a tasty combination of savory ground beef with the gentle, mildly sweet taste of fresh leeks, and they are utterly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks well and remove the roots and the majority of the dark green parts. Cut in half along the length then into 1.5-centimeter pieces. Place in a deep pan and cover with fresh water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the softened leeks and place in a big bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and season well with seasoning. Stir completely using your hands then form a couple of scoops into a croquette, pressing a little. Set on a plate and continue for the balance of the ingredients.

Heat oil in a skillet to a level of about 2 centimeters over a medium heat. When the oil is ready, fry the croquettes in batches until crispy on all sides. (Don't overcrowd the frying pan as this drops the oil temperature of the cooking oil.) Take out the finished fritters to a dish topped with paper towel and permit to rest.

Serve with lemon slices.

Spinach Patties

These delightful spinach and cheese fritters are a genuine treat. The crispy crust reveals a smooth filling. The spinach imparts a fresh, somewhat natural taste, while the cheese provides a rich, savory smoothness. You can substitute the cheese with steamed, crushed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using raw spinach, wash it well, removing any stalks, and cut into it into large chunks. Put in a deep pan with a small amount water over a medium heat. Once softened, strain in a sieve for about 15 mins, then press out any excess liquid and put aside.

If using previously frozen spinach, thoroughly press out unwanted moisture.

Preheat the olive oil in a frying pan over a moderate heat and fry the chopped onion and garlic until translucent, about 4 minutes. Turn off the flame.

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until incorporated. If the dough appears too soft, incorporate some additional breading.

Using your hands, form the preparation into oval croquettes somewhat larger than a nut but more compact than an large egg, and put them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least one hour.

In a big skillet over moderate heat, heat oil to a level of about 1 centimeter. Fry the croquettes a handful for a couple of minutes per side, flipping so they are crispy everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and soft inside, these fritters are not only delicious but also a wonderfully nutritious appetizer or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Put the brown lentils in a saucepan and cover with enough fresh water. Cook over a medium heat for about 20 minutes or until partially softened, adding additional water to keep the lentils submerged if needed.

Mix in the bulgur wheat and proceed cooking until softened. Remove the water from the mixture well and put aside in a bowl.

Preheat 50% of the