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Leek Croquettes

Bite-sized pan-fried patties, commonly called keftedes, are a treasured speciality in Sephardic culinary traditions. These leek patties offer a tasty fusion of rich beef with the subtle, mildly sweet flavour of leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Wash the leeks well and remove the root ends and the majority of the green stalk. Cut lengthwise lengthways then into 1.5-centimeter slices. Transfer in a deep pan and cover with water, then heat over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor well with seasoning. Mix completely using your palms then mold a couple of spoonfuls into a patty, shaping a slightly. Place on a platter and repeat for the rest of the preparation.

Warm cooking oil in a skillet to a depth of about 2cm over a medium flame. When the heated oil is hot, cook the fritters in small groups until crispy on all sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Remove the ready croquettes to a tray lined with kitchen paper and permit to cool.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese fritters are a true treat. The crispy outside reveals a smooth center. The fresh spinach adds a bright, slightly green note, while the grated cheese provides a rich, flavorful richness. It's possible to replace the dairy cheese with boiled, pureed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

When using leafy greens, clean it carefully, getting rid of any hard stems, and cut into it into big pieces. Transfer in a large saucepan with a little hot water over a medium heat. Once wilted, drain in a colander for about 15 minutes, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, thoroughly remove extra water.

Warm the oil in a pan over a medium flame and fry the chopped onion and garlic cloves until tender, about four minutes. Turn off the flame.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with salt and pepper. Stir thoroughly until combined. If the dough looks too wet, add some more crumbs.

Using your hands, shape the dough into elongated patties slightly larger than a walnut shell but smaller than an egg, and set them on a plate lined with parchment paper. Cover and cool for at least 60 minutes.

In a large frying pan over moderate heat, heat oil to a level of about 1cm. Fry the fritters a handful for a couple of minutes on both sides, rotating so they are golden everywhere, then put on absorbent paper.

Present with lemon wedges.

Lentil Patties

Boasting a crispy exterior and moist center, these patties are not only tasty but also a wonderfully wholesome snack or main course.

Yields 12

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

Place the brown lentils in a pot and fill with enough cold water. Boil over a moderate heat for about 20 mins or until almost cooked, including extra liquid to keep the lentils submerged if necessary.

Add the cracked wheat and proceed cooking until tender. Strain the lentils and burghul well and set aside in a container.

Warm a portion of the