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Leek Patties

Small crispy croquettes, typically called keftedes, are a cherished signature dish in Sephardic cooking. These particular leek patties deliver a flavorful combination of rich ground beef with the subtle, mildly sweet essence of tender leeks, and they are absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks properly and trim off the base and the bulk of the green tops. Chop in half longways then into 1.5cm rounds. Put in a deep pan and fill with fresh water, then heat over a moderate heat for about 20 mins or until cooked through.

Remove the water from the leeks and place in a big bowl with the beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and season generously with pepper and salt. Mix completely using your hands then shape a several spoonfuls into a ball, pressing a little. Set on a plate and proceed for the remaining of the preparation.

Preheat cooking oil in a skillet to a depth of about 2cm over a moderate heat. When the heated oil is sizzling, fry the fritters in batches until golden on each side. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Remove the cooked fritters to a plate lined with kitchen paper and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a true delight. The crispy crust opens up to a smooth filling. The leafy spinach adds a vibrant, moderately earthy taste, while the dairy provides a deep, umami creaminess. You can substitute the cheese with boiled, crushed potatoes if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

When using leafy greens, wash it thoroughly, discarding any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a little hot water over a medium flame. Once cooked, drain in a strainer for about 15 mins, then remove any extra water and put aside.

For previously frozen spinach, thoroughly remove extra water.

Heat the oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until translucent, about four minutes. Remove from the flame.

Place the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Mix thoroughly until incorporated. If the preparation seems too wet, mix in some more breadcrumbs.

Using your hands, shape the preparation into elongated patties somewhat larger than a walnut but less bulky than an egg, and put them on a baking sheet lined with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium flame, preheat cooking oil to a depth of about half an inch. Cook the patties a few at a time for two to three minutes on both sides, rotating so they are golden completely, then place on paper towel.

Serve with fresh lemon.

Lentil Patties

With their golden crust and soft inside, these patties are not only delicious but also a wonderfully healthy appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to serve

Place the brown lentils in a saucepan and cover with plenty of cold water. Boil over a medium heat for about twenty minutes or until almost cooked, pouring additional water to keep the pulses submerged if required.

Mix in the burghul and continue cooking until softened. Drain the lentils and burghul well and reserve in a container.

Heat half of the