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Leek Croquettes

Bite-sized fried patties, often referred to as keftedes, represent a cherished speciality in Sephardic cuisine. These wonderful leek patties present a flavorful fusion of rich ground beef with the subtle, slightly sweet taste of fresh leeks, making them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Clean the green leeks properly and trim off the roots and most of the green tops. Cut in half lengthways then into 1.5cm slices. Put in a deep frying pan and fill with water, then heat over a medium flame for about twenty minutes or until cooked through.

Remove the water from the softened leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and season well with pepper and salt. Combine completely using your palms then form a couple of spoonfuls into a patty, flattening a slightly. Place on a tray and proceed for the remaining of the preparation.

Warm cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is ready, cook the croquettes in small batches until golden on each side. (Don't overcrowd the pan as this drops the oil temperature of the cooking oil.) Remove the cooked patties to a tray covered with paper towel and let to drain.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a genuine treat. The crispy exterior gives way to a soft interior. The leafy spinach imparts a bright, somewhat natural note, while the grated cheese provides a savory, flavorful creaminess. Feel free to swap the cheese with steamed, crushed potato if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 eggs
• Cooking oil for pan-frying (or vegetable oil)
• Fresh lemon, to serve

For leafy greens, clean it carefully, getting rid of any tough stems, and roughly chop it into large chunks. Transfer in a large saucepan with a little water over a moderate heat. Once wilted, strain in a colander for about 15 minutes, then press out any excess liquid and put aside.

For defrosted spinach, carefully squeeze out excess liquid.

Heat the olive oil in a frying pan over a medium flame and saute the onion and garlic until tender, about four minutes. Remove from the heat.

Put the cooked spinach, fried onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and spice with salt and pepper. Stir completely until incorporated. If the preparation looks too loose, add some additional breading.

With your fingers, mold the preparation into elongated patties somewhat larger than a walnut but smaller than an chicken egg, and place them on a plate lined with wax paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, preheat oil to a amount of about 1 centimeter. Fry the patties a handful for a couple of minutes per side, turning so they are golden brown everywhere, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a extremely wholesome snack or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to accompany

Put the brown lentils in a pot and cover with ample cold water. Boil over a medium heat for about twenty minutes or until nearly done, adding more water to maintain the pulses submerged if needed.

Mix in the bulgur wheat and continue cooking until softened. Strain the lentils and burghul well and set aside in a container.

Heat a portion of the