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Leek Patties

Petite pan-fried fritters, typically referred to as keftedes, are a beloved delicacy in Sephardic culinary traditions. These particular leek croquettes deliver a flavorful combination of rich minced beef with the subtle, sweetly mild flavour of fresh leeks, making them absolutely crave-worthy.

Produces 12

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

Clean the fresh leeks carefully and remove the base and the bulk of the dark green parts. Slice in half longways then into half-inch pieces. Place in a deep frying pan and submerge with cold water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and flavor well with seasoning. Combine completely using your fingers then mold a couple of scoops into a ball, pressing a bit. Put on a platter and continue for the remaining of the mixture.

Heat cooking oil in a pan to a level of about 2cm over a medium flame. When the oil is hot, cook the croquettes in small batches until golden on each side. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Take out the finished croquettes to a tray topped with kitchen paper and let to drain.

Present with lemon slices.

Keftes de Espinacha

These spinach and cheese fritters are a genuine treat. The crunchy exterior opens up to a soft interior. The leafy spinach adds a bright, slightly natural note, while the cheese offers a deep, savory smoothness. You can substitute the dairy cheese with cooked, crushed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon wedges, to serve

If using leafy greens, wash it thoroughly, getting rid of any tough stems, and cut into it into large chunks. Transfer in a deep pan with a little hot water over a medium flame. Once wilted, strain in a colander for about 15 mins, then press out any remaining moisture and reserve.

When working with defrosted spinach, thoroughly remove excess liquid.

Warm the cooking oil in a frying pan over a moderate heat and saute the onion and garlic cloves until softened, about a few minutes. Take off the stove.

Combine the prepared spinach, cooked onion and garlic, hard cheese, ricotta, nutmeg, red spice, breading and eggs in a large bowl and spice with salt and pepper. Stir thoroughly until blended. If the preparation looks too wet, incorporate some extra breading.

By hand, mold the preparation into oval croquettes slightly larger than a nut but smaller than an large egg, and put them on a baking sheet topped with baking paper. Seal and chill for at least one hour.

In a wide pan over medium heat, heat cooking oil to a depth of about half an inch. Fry the patties a handful for two to three minutes on both sides, flipping so they are crispy all over, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Featuring a crunchy outside and tender interior, these patties are not only tasty but also a wonderfully healthy appetizer or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Put the dry lentils in a pan and submerge with enough fresh water. Simmer over a medium heat for about 20 minutes or until nearly done, including extra liquid to keep the lentils immersed if needed.

Stir in the bulgur wheat and continue cooking until fully cooked. Strain the lentils and burghul thoroughly and reserve in a bowl.

Warm half of the