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Leek Patties

Bite-sized crispy patties, commonly known as keftedes, stand as a beloved speciality in Sephardic culinary traditions. These wonderful leek fritters deliver a tasty blend of hearty beef with the gentle, slightly sweet flavour of tender leeks, and they are truly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks well and remove the root ends and the majority of the green tops. Cut lengthwise lengthways then into 1.5cm pieces. Put in a deep pan and submerge with cold water, then heat over a medium heat for about 20 minutes or until softened.

Strain the leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season generously with salt and pepper. Mix completely using your palms then shape a several spoonfuls into a croquette, pressing a little. Set on a tray and continue for the balance of the preparation.

Preheat olive oil in a skillet to a level of about ¾ inch over a medium heat. When the heated oil is ready, fry the patties in small batches until golden on both sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Transfer the finished patties to a dish topped with kitchen paper and let to rest.

Present with lemon slices.

Spinach Croquettes

These amazing spinach and cheese croquettes are a genuine pleasure. The crispy outside reveals a creamy filling. The fresh spinach brings a bright, somewhat natural flavor, while the grated cheese gives a rich, flavorful richness. You can substitute the cheesy element with boiled, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if required
• 3 eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon slices, to serve

If using raw spinach, wash it well, removing any hard stems, and cut into it into big pieces. Place in a large saucepan with a small amount liquid over a medium heat. Once softened, remove in a strainer for about 15 minutes, then remove any excess liquid and put aside.

For defrosted spinach, carefully squeeze out excess liquid.

Heat the oil in a skillet over a medium flame and saute the chopped onion and minced garlic until tender, about a few minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with seasoning. Mix completely until combined. If the dough appears too wet, incorporate some additional breadcrumbs.

Using your hands, form the dough into elongated patties slightly larger than a nut but smaller than an large egg, and set them on a tray lined with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over moderate heat, warm cooking oil to a depth of about 1 centimeter. Brown the patties a small batch for 2–3 minutes each side, flipping so they are golden brown completely, then put on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their crispy exterior and tender interior, these fritters are not only flavorful but also a highly healthy bite or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pot and submerge with enough fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, including additional water to maintain the pulses immersed if necessary.

Stir in the bulgur wheat and continue cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Heat half of the