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Leek Patties

Small crispy croquettes, typically known as keftedes, are a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek fritters deliver a flavorful fusion of hearty ground beef with the gentle, mildly sweet essence of tender leeks, making them truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Clean the leeks carefully and remove the roots and most of the green stalk. Slice into halves longways then into 1.5cm rounds. Put in a deep frying pan and cover with cold water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, parsley and sweet paprika and flavor liberally with seasoning. Mix thoroughly using your palms then shape a several spoonfuls into a croquette, shaping a little. Place on a plate and repeat for the balance of the ingredients.

Heat oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is ready, cook the fritters in small groups until golden on all sides. (Don't overcrowd the pan as this drops the heat of the oil.) Transfer the ready patties to a tray topped with kitchen paper and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese patties are a true pleasure. The crunchy crust reveals a smooth interior. The leafy spinach imparts a vibrant, somewhat green flavor, while the grated cheese gives a rich, umami smoothness. It's possible to replace the cheesy element with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Fresh lemon, to garnish

For raw spinach, rinse it thoroughly, removing any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a little hot water over a medium flame. Once softened, strain in a strainer for about 15 mins, then squeeze out any extra water and reserve.

When working with previously frozen spinach, carefully squeeze out excess liquid.

Heat the oil in a frying pan over a medium flame and fry the diced onion and minced garlic until softened, about 4 minutes. Take off the flame.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, spice, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Stir completely until combined. If the dough looks too wet, add some extra crumbs.

Using your hands, shape the dough into elongated patties slightly larger than a nut but smaller than an egg, and put them on a tray topped with baking paper. Seal and cool for at least one hour.

In a wide pan over medium flame, preheat olive oil to a depth of about 1cm. Brown the croquettes a small batch for 2–3 minutes each side, flipping so they are golden all over, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and soft inside, these fritters are not only delicious but also a extremely healthy snack or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to serve

Place the dry lentils in a saucepan and submerge with plenty of cold water. Simmer over a medium flame for about 20 minutes or until partially softened, adding additional water to keep the pulses covered if needed.

Stir in the burghul and keep cooking until fully cooked. Drain the mixture completely and put aside in a container.

Preheat half of the