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Leek Patties

Bite-sized pan-fried croquettes, commonly referred to as keftedes, are a cherished signature dish in Sephardic culinary traditions. These wonderful leek croquettes present a delicious blend of rich minced beef with the gentle, slightly sweet flavour of tender leeks, and they are truly irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the green leeks carefully and cut away the roots and the bulk of the dark green parts. Slice into halves longways then into 1.5cm rounds. Put in a large skillet and fill with cold water, then cook over a medium flame for about 20 mins or until cooked through.

Remove the water from the softened leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and spice well with salt and pepper. Combine well using your palms then mold a several tablespoonfuls into a ball, shaping a slightly. Set on a plate and proceed for the rest of the preparation.

Heat olive oil in a frying pan to a depth of about 2cm over a moderate heat. When the heated oil is ready, cook the fritters in batches until golden on both sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Remove the finished fritters to a dish covered with absorbent paper and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These cheesy spinach patties are a real treat. The crispy outside gives way to a creamy interior. The spinach brings a fresh, somewhat natural taste, while the dairy offers a savory, umami smoothness. Feel free to swap the cheese with cooked, mashed potato if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, rinse it thoroughly, discarding any tough stems, and coarsely chop it into large chunks. Put in a big pot with a little water over a medium flame. Once cooked, strain in a sieve for about a quarter hour, then remove any extra water and reserve.

If using defrosted spinach, completely press out unwanted moisture.

Preheat the cooking oil in a frying pan over a medium flame and saute the diced onion and garlic until tender, about 4 minutes. Remove from the stove.

Combine the prepared spinach, cooked onion and garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with seasoning. Stir thoroughly until combined. If the mixture looks too loose, add some additional breadcrumbs.

With your fingers, shape the mixture into elongated patties slightly larger than a nut but less bulky than an large egg, and set them on a baking sheet lined with parchment paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, preheat cooking oil to a amount of about half an inch. Fry the patties a handful for a couple of minutes on both sides, flipping so they are golden all over, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Boasting a golden crust and tender interior, these croquettes are not only flavorful but also a highly healthy bite or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and fill with enough water. Simmer over a moderate heat for about 20 minutes or until partially softened, including more water to ensure the legumes immersed if necessary.

Stir in the bulgur wheat and proceed cooking until tender. Remove the water from the ingredients completely and reserve in a mixing bowl.

Preheat half of the