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Leek Patties

Small pan-fried croquettes, often called keftedes, represent a cherished signature dish in Sephardic culinary traditions. These leek patties present a flavorful blend of hearty minced beef with the subtle, mildly sweet flavour of tender leeks, and they are absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Wash the leeks properly and remove the roots and most of the dark green parts. Cut into halves longways then into 1.5cm slices. Place in a deep frying pan and submerge with cold water, then cook over a medium heat for about twenty minutes or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season liberally with seasoning. Stir completely using your hands then shape a several spoonfuls into a patty, flattening a slightly. Put on a tray and continue for the rest of the ingredients.

Warm olive oil in a pan to a depth of about 2 centimeters over a moderate heat. When the oil is hot, fry the croquettes in small groups until golden brown on each side. (Avoid overcrowding the skillet as this drops the oil temperature of the cooking oil.) Transfer the ready patties to a tray covered with absorbent paper and permit to cool.

Offer with lemon slices.

Spinach Patties

These amazing spinach and cheese croquettes are a real treat. The crispy crust gives way to a soft interior. The spinach imparts a fresh, slightly natural note, while the dairy offers a rich, flavorful richness. It's possible to replace the cheesy element with steamed, pureed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon slices, to garnish

If using raw spinach, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into sizable portions. Place in a large saucepan with a little hot water over a moderate heat. Once softened, remove in a colander for about 15 mins, then remove any extra water and set aside.

When working with thawed frozen spinach, thoroughly remove excess liquid.

Preheat the oil in a pan over a medium flame and fry the onion and minced garlic until softened, about a few minutes. Remove from the flame.

Combine the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a container and spice with pepper and salt. Stir well until incorporated. If the preparation appears too loose, incorporate some extra breading.

By hand, mold the mixture into oval croquettes somewhat larger than a walnut shell but smaller than an large egg, and set them on a baking sheet covered with parchment paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a amount of about half an inch. Fry the patties a small batch for two to three minutes per side, rotating so they are crispy completely, then transfer on paper towel.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these fritters are not only delicious but also a highly wholesome appetizer or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to garnish

Add the dry lentils in a pan and cover with ample fresh water. Simmer over a medium flame for about 20 mins or until partially softened, adding additional water to keep the legumes immersed if required.

Stir in the cracked wheat and continue cooking until softened. Strain the lentils and burghul well and reserve in a container.

Preheat a portion of the