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Leek Patties

Petite crispy patties, often referred to as keftedes, stand as a beloved speciality in Sephardic cuisine. These particular leek croquettes present a flavorful fusion of rich beef with the subtle, slightly sweet flavour of tender leeks, and they are utterly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the green leeks properly and trim off the roots and the bulk of the dark green parts. Cut lengthwise along the length then into 1.5cm pieces. Place in a deep frying pan and fill with cold water, then heat over a medium flame for about 20 mins or until softened.

Drain the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, chopped dill, parsley and paprika and season generously with salt and pepper. Mix thoroughly using your palms then shape a several scoops into a croquette, pressing a bit. Put on a tray and repeat for the rest of the preparation.

Warm olive oil in a pan to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, fry the croquettes in batches until golden brown on each side. (Do not fill the frying pan as this drops the oil temperature of the oil.) Take out the cooked patties to a dish lined with kitchen paper and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These cheesy spinach croquettes are a real pleasure. The crunchy crust gives way to a creamy center. The leafy spinach adds a bright, somewhat natural note, while the dairy gives a deep, savory creaminess. It's possible to replace the cheese with cooked, pureed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon slices, to garnish

When using leafy greens, rinse it carefully, removing any hard stems, and cut into it into large chunks. Place in a deep pan with a little hot water over a moderate heat. Once softened, strain in a strainer for about a quarter hour, then remove any excess liquid and set aside.

If using defrosted spinach, completely press out excess liquid.

Heat the cooking oil in a skillet over a medium heat and fry the onion and minced garlic until softened, about four minutes. Remove from the stove.

Place the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and flavor with salt and pepper. Combine well until incorporated. If the dough looks too loose, add some more crumbs.

By hand, mold the dough into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a tray lined with baking paper. Cover and cool for at least 60 minutes.

In a wide pan over moderate heat, preheat oil to a level of about half an inch. Cook the croquettes a small batch for a couple of minutes each side, rotating so they are golden all over, then put on kitchen roll.

Present with lemon wedges.

Lentil Patties

Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a highly nutritious bite or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a pot and cover with plenty of water. Cook over a moderate heat for about 20 mins or until nearly done, including extra liquid to ensure the pulses submerged if needed.

Add the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients thoroughly and set aside in a container.

Preheat half of the