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Leek Patties

Small fried fritters, typically referred to as keftedes, stand as a treasured delicacy in Sephardic Jewish cooking. These particular leek fritters deliver a flavorful combination of savory ground beef with the gentle, slightly sweet essence of fresh leeks, rendering them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the fresh leeks well and remove the roots and the bulk of the green tops. Slice into halves along the length then into half-inch slices. Transfer in a deep pan and submerge with water, then simmer over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice generously with seasoning. Stir well using your palms then shape a few spoonfuls into a ball, pressing a bit. Put on a tray and repeat for the remaining of the ingredients.

Warm olive oil in a pan to a amount of about ¾ inch over a medium heat. When the oil is sizzling, brown the croquettes in small groups until golden on all sides. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Take out the cooked croquettes to a plate topped with kitchen paper and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese patties are a true delight. The crispy exterior gives way to a smooth filling. The fresh spinach imparts a bright, moderately green taste, while the dairy provides a rich, savory richness. You can substitute the dairy cheese with cooked, mashed spuds if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Oil for pan-frying (or neutral oil)
• Lemon wedges, to serve

For raw spinach, clean it carefully, removing any tough stems, and cut into it into sizable portions. Transfer in a deep pan with a small amount hot water over a moderate heat. Once wilted, drain in a strainer for about 15 mins, then press out any extra water and reserve.

When working with thawed frozen spinach, carefully press out unwanted moisture.

Warm the cooking oil in a frying pan over a medium flame and fry the diced onion and garlic until tender, about four minutes. Turn off the heat.

Put the wilted spinach, cooked onion and softened garlic, kefalotyri, ricotta, nutmeg, red spice, breading and eggs in a big mixing bowl and spice with pepper and salt. Stir well until blended. If the dough appears too soft, mix in some additional breading.

With your fingers, form the dough into elongated patties a bit bigger than a nut but less bulky than an large egg, and put them on a plate topped with wax paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium heat, heat oil to a depth of about half an inch. Fry the croquettes a handful for a couple of minutes each side, turning so they are crispy completely, then put on paper towel.

Offer with lemon slices.

Lentil Patties

With their crispy exterior and tender interior, these croquettes are not only tasty but also a extremely wholesome bite or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to accompany

Add the lentils in a saucepan and fill with plenty of fresh water. Cook over a medium heat for about 20 minutes or until partially softened, adding more water to ensure the legumes covered if needed.

Add the bulgur wheat and continue cooking until softened. Drain the ingredients thoroughly and set aside in a container.

Warm half of the