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Leek Patties

Small crispy croquettes, often known as keftedes, represent a cherished delicacy in Sephardic Jewish culinary traditions. These particular leek croquettes offer a delicious blend of savory beef with the delicate, sweetly mild taste of fresh leeks, making them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to serve

Wash the leeks properly and remove the roots and the bulk of the green stalk. Slice in half lengthways then into 1.5-centimeter slices. Place in a deep pan and submerge with cold water, then simmer over a medium flame for about 20 mins or until cooked through.

Drain the cooked leeks and put in a mixing bowl with the beef, beaten eggs, crumbs, dill, chopped parsley and sweet paprika and spice well with salt and pepper. Mix thoroughly using your hands then shape a several spoonfuls into a ball, shaping a bit. Place on a tray and continue for the rest of the ingredients.

Preheat cooking oil in a frying pan to a level of about 2 centimeters over a medium heat. When the olive oil is hot, brown the patties in small groups until golden brown on all sides. (Do not fill the skillet as this reduces the temperature of the oil.) Transfer the cooked patties to a tray topped with kitchen paper and let to drain.

Serve with lemon wedges.

Spinach Patties

These delightful spinach with cheese patties are a genuine delight. The golden outside gives way to a smooth interior. The leafy spinach imparts a bright, slightly natural taste, while the dairy gives a savory, savory creaminess. Feel free to swap the cheese with steamed, mashed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to serve

For raw spinach, rinse it thoroughly, discarding any hard stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount water over a medium heat. Once softened, strain in a sieve for about 15 mins, then remove any extra water and put aside.

If using previously frozen spinach, completely remove excess liquid.

Preheat the cooking oil in a pan over a medium heat and saute the onion and minced garlic until softened, about a few minutes. Take off the stove.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with seasoning. Stir thoroughly until blended. If the preparation seems too wet, add some extra breading.

With your fingers, form the preparation into oval croquettes slightly larger than a walnut but less bulky than an egg, and place them on a plate lined with baking paper. Wrap and chill for at least one hour.

In a big skillet over medium heat, warm oil to a depth of about 1cm. Cook the fritters a small batch for a couple of minutes per side, flipping so they are golden everywhere, then put on paper towel.

Present with lemon wedges.

Lentil Patties

With their golden crust and soft inside, these croquettes are not only flavorful but also a extremely wholesome bite or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the dry lentils in a pot and fill with enough fresh water. Simmer over a medium flame for about 20 minutes or until almost cooked, adding more water to ensure the lentils covered if necessary.

Add the cracked wheat and continue cooking until softened. Drain the mixture well and put aside in a mixing bowl.

Preheat a portion of the