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Leek Patties

Small fried patties, commonly referred to as keftedes, represent a treasured delicacy in Sephardic culinary traditions. These wonderful leek fritters offer a delicious fusion of savory minced beef with the subtle, mildly sweet essence of leeks, rendering them absolutely addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the leeks carefully and trim off the base and the bulk of the green stalk. Slice in half lengthways then into 1.5-centimeter rounds. Transfer in a deep frying pan and fill with cold water, then cook over a medium heat for about 20 mins or until softened.

Strain the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, parsley and paprika and spice well with pepper and salt. Combine thoroughly using your palms then form a few tablespoonfuls into a croquette, shaping a bit. Place on a platter and continue for the rest of the mixture.

Heat oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is hot, cook the croquettes in small batches until crispy on all sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Take out the ready croquettes to a plate topped with absorbent paper and allow to rest.

Offer with lemon slices.

Spinach Patties

These amazing spinach and cheese fritters are a real treat. The crunchy crust gives way to a soft interior. The spinach adds a vibrant, moderately earthy note, while the dairy gives a rich, flavorful creaminess. Feel free to swap the cheesy element with boiled, pureed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For leafy greens, wash it carefully, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a big pot with a small amount hot water over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and put aside.

When working with previously frozen spinach, carefully remove excess liquid.

Warm the oil in a frying pan over a medium heat and fry the chopped onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a container and spice with seasoning. Mix thoroughly until combined. If the mixture looks too soft, mix in some additional breadcrumbs.

With your fingers, mold the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an large egg, and put them on a tray topped with parchment paper. Seal and chill for at least one hour.

In a large frying pan over medium flame, warm oil to a level of about 1 centimeter. Brown the patties a handful for two to three minutes per side, rotating so they are crispy everywhere, then put on paper towel.

Present with fresh lemon.

Kroketes Fakes

With their golden crust and tender interior, these croquettes are not only tasty but also a highly nutritious bite or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pan and submerge with enough water. Cook over a medium flame for about 20 minutes or until partially softened, including extra liquid to maintain the pulses immersed if necessary.

Stir in the burghul and keep cooking until tender. Strain the mixture completely and put aside in a bowl.

Heat a portion of the