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Leek Patties

Bite-sized crispy fritters, often referred to as keftedes, are a cherished signature dish in Sephardic cooking. These leek patties deliver a delicious fusion of hearty minced beef with the subtle, sweetly mild flavour of tender leeks, making them absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to serve

Thoroughly wash the leeks carefully and cut away the base and the bulk of the green tops. Slice into halves longways then into 1.5-centimeter pieces. Transfer in a large skillet and cover with fresh water, then cook over a moderate heat for about 20 minutes or until softened.

Drain the leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, dill, parsley and paprika and season generously with salt and pepper. Mix completely using your hands then shape a few tablespoonfuls into a ball, pressing a slightly. Place on a platter and proceed for the balance of the preparation.

Warm oil in a skillet to a amount of about 2cm over a medium flame. When the oil is ready, brown the croquettes in small batches until golden brown on all sides. (Avoid overcrowding the pan as this lowers the heat of the oil.) Transfer the cooked patties to a dish lined with paper towel and allow to drain.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese fritters are a true delight. The golden exterior gives way to a soft center. The fresh spinach imparts a vibrant, somewhat natural taste, while the dairy provides a savory, umami richness. It's possible to replace the cheese with steamed, pureed potato if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

When using leafy greens, rinse it carefully, discarding any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a bit of water over a medium flame. Once softened, drain in a strainer for about 15 minutes, then remove any extra water and put aside.

When working with thawed frozen spinach, carefully remove unwanted moisture.

Preheat the olive oil in a frying pan over a moderate heat and cook the chopped onion and garlic cloves until translucent, about 4 minutes. Take off the flame.

Put the wilted spinach, sauteed onion and softened garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine well until incorporated. If the preparation appears too wet, add some more breadcrumbs.

By hand, mold the mixture into oval croquettes a bit bigger than a walnut shell but more compact than an egg, and put them on a plate topped with parchment paper. Seal and cool for at least one hour.

In a large frying pan over moderate heat, heat olive oil to a level of about 1cm. Cook the patties a handful for 2–3 minutes on both sides, turning so they are golden brown all over, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these croquettes are not only tasty but also a wonderfully nutritious appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to serve

Add the lentils in a saucepan and cover with enough fresh water. Boil over a medium flame for about twenty minutes or until partially softened, including more water to ensure the pulses immersed if required.

Mix in the cracked wheat and continue cooking until fully cooked. Drain the mixture well and reserve in a container.

Heat 50% of the