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Leek Patties

Small fried fritters, typically called keftedes, are a treasured delicacy in Sephardic Jewish culinary traditions. These wonderful leek croquettes present a tasty fusion of savory ground beef with the subtle, mildly sweet essence of tender leeks, making them utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to garnish

Clean the green leeks carefully and trim off the roots and the majority of the dark green parts. Cut in half longways then into half-inch rounds. Place in a deep pan and submerge with cold water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and flavor generously with pepper and salt. Mix completely using your palms then form a couple of tablespoonfuls into a patty, flattening a bit. Set on a plate and repeat for the remaining of the preparation.

Heat oil in a skillet to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, brown the fritters in small batches until golden brown on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Take out the ready croquettes to a dish covered with kitchen paper and permit to rest.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach patties are a real pleasure. The crunchy exterior gives way to a soft center. The spinach adds a vibrant, moderately green taste, while the grated cheese provides a savory, flavorful richness. You can substitute the dairy cheese with steamed, pureed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Fresh lemon, to garnish

When using raw spinach, wash it well, discarding any stalks, and cut into it into large chunks. Place in a large saucepan with a little water over a moderate heat. Once softened, drain in a strainer for about 15 minutes, then squeeze out any extra water and reserve.

If using previously frozen spinach, carefully remove extra water.

Preheat the olive oil in a pan over a medium heat and fry the onion and garlic until softened, about a few minutes. Remove from the heat.

Put the cooked spinach, fried onion and garlic, hard cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Combine well until combined. If the dough seems too loose, add some additional breading.

With your fingers, form the preparation into elongated patties a bit bigger than a walnut but smaller than an large egg, and put them on a baking sheet topped with wax paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, preheat oil to a level of about 1cm. Cook the croquettes a small batch for two to three minutes on both sides, rotating so they are golden all over, then place on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only tasty but also a highly wholesome bite or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to accompany

Place the brown lentils in a pan and cover with enough water. Boil over a medium heat for about 20 mins or until nearly done, adding additional water to keep the lentils covered if required.

Mix in the cracked wheat and proceed cooking until fully cooked. Strain the lentils and burghul completely and reserve in a bowl.

Heat half of the