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Leek Patties

Small fried croquettes, often called keftedes, are a cherished delicacy in Sephardic cooking. These wonderful leek fritters present a tasty fusion of rich ground beef with the delicate, slightly sweet taste of tender leeks, rendering them truly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the green leeks well and cut away the root ends and the bulk of the dark green parts. Cut in half longways then into half-inch slices. Place in a deep pan and submerge with water, then simmer over a medium flame for about twenty minutes or until softened.

Strain the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, parsley and paprika and flavor well with pepper and salt. Combine completely using your hands then mold a couple of spoonfuls into a ball, pressing a slightly. Place on a tray and repeat for the remaining of the ingredients.

Preheat olive oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is hot, fry the fritters in small groups until golden on each side. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Take out the cooked fritters to a plate topped with absorbent paper and allow to drain.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true treat. The golden outside reveals a smooth center. The fresh spinach imparts a fresh, somewhat green flavor, while the grated cheese offers a deep, flavorful richness. It's possible to replace the cheesy element with cooked, mashed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon slices, to accompany

When using raw spinach, rinse it carefully, discarding any tough stems, and cut into it into big pieces. Place in a large saucepan with a little water over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

For thawed frozen spinach, completely remove excess liquid.

Heat the oil in a pan over a moderate heat and fry the diced onion and garlic until tender, about 4 minutes. Take off the stove.

Put the wilted spinach, fried onion and softened garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with seasoning. Mix well until incorporated. If the dough appears too soft, add some additional breadcrumbs.

By hand, shape the mixture into oval shapes slightly larger than a walnut shell but smaller than an large egg, and place them on a baking sheet lined with parchment paper. Seal and cool for at least 1 hour.

In a big skillet over medium heat, preheat olive oil to a amount of about 1cm. Brown the patties a small batch for a couple of minutes each side, flipping so they are golden brown everywhere, then put on paper towel.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these patties are not only tasty but also a extremely nutritious snack or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to serve

Add the dry lentils in a saucepan and submerge with ample cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, including more water to maintain the legumes immersed if required.

Stir in the bulgur wheat and keep cooking until tender. Remove the water from the ingredients thoroughly and put aside in a container.

Heat half of the