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Leek Patties

Bite-sized fried fritters, typically known as keftedes, stand as a cherished delicacy in Sephardic cooking. These wonderful leek croquettes present a delicious combination of savory ground beef with the delicate, sweetly mild taste of leeks, rendering them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks properly and cut away the base and the bulk of the green stalk. Slice lengthwise along the length then into 1.5cm pieces. Put in a large skillet and cover with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Strain the softened leeks and put in a large mixing bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and paprika and flavor liberally with pepper and salt. Combine thoroughly using your hands then mold a several spoonfuls into a ball, flattening a bit. Place on a tray and repeat for the remaining of the preparation.

Warm olive oil in a skillet to a amount of about ¾ inch over a medium heat. When the oil is sizzling, cook the patties in batches until crispy on both sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Take out the cooked fritters to a dish topped with paper towel and let to drain.

Offer with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a true delight. The golden exterior opens up to a creamy center. The leafy spinach imparts a fresh, moderately green taste, while the grated cheese gives a savory, umami richness. Feel free to swap the cheese with steamed, crushed spuds if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Olive oil for pan-frying (or use neutral oil)
• Fresh lemon, to garnish

If using raw spinach, wash it carefully, removing any tough stems, and roughly chop it into large chunks. Transfer in a big pot with a little hot water over a medium flame. Once wilted, remove in a colander for about 15 minutes, then remove any excess liquid and reserve.

When working with previously frozen spinach, carefully press out extra water.

Preheat the oil in a pan over a moderate heat and cook the onion and garlic until softened, about 4 minutes. Take off the flame.

Combine the prepared spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Stir completely until blended. If the mixture appears too loose, mix in some additional breadcrumbs.

By hand, shape the preparation into oval shapes somewhat larger than a walnut shell but less bulky than an chicken egg, and set them on a plate lined with parchment paper. Cover and chill for at least one hour.

In a large frying pan over medium flame, preheat oil to a amount of about half an inch. Cook the croquettes a handful for two to three minutes each side, flipping so they are crispy everywhere, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

Boasting a golden crust and moist center, these croquettes are not only tasty but also a extremely healthy bite or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to serve

Put the dry lentils in a pot and cover with plenty of water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring extra liquid to ensure the pulses immersed if necessary.

Stir in the cracked wheat and keep cooking until tender. Drain the lentils and burghul well and reserve in a mixing bowl.

Warm 50% of the