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Leek Patties

Petite pan-fried patties, often referred to as keftedes, are a beloved speciality in Sephardic culinary traditions. These wonderful leek fritters deliver a delicious blend of hearty beef with the delicate, mildly sweet flavour of tender leeks, making them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks well and cut away the base and the bulk of the green tops. Cut into halves longways then into 1.5-centimeter rounds. Place in a large skillet and submerge with cold water, then cook over a medium flame for about 20 minutes or until tender.

Drain the leeks and put in a mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and paprika and season generously with salt and pepper. Combine completely using your hands then shape a several tablespoonfuls into a ball, pressing a slightly. Put on a plate and continue for the remaining of the ingredients.

Heat olive oil in a pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, brown the patties in small batches until golden on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Remove the finished patties to a tray lined with kitchen paper and permit to rest.

Present with lemon slices.

Spinach Patties

These delightful spinach and cheese croquettes are a genuine pleasure. The golden outside opens up to a creamy filling. The spinach adds a fresh, somewhat green taste, while the grated cheese offers a savory, flavorful creaminess. It's possible to replace the dairy cheese with boiled, mashed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon wedges, to garnish

When using fresh spinach, rinse it thoroughly, getting rid of any stalks, and cut into it into big pieces. Place in a big pot with a bit of water over a medium heat. Once cooked, drain in a sieve for about a quarter hour, then remove any excess liquid and put aside.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the olive oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, red spice, breading and beaten eggs in a large bowl and season with pepper and salt. Mix completely until incorporated. If the mixture appears too loose, add some more crumbs.

Using your hands, mold the mixture into oval croquettes a bit bigger than a walnut but less bulky than an egg, and place them on a tray lined with parchment paper. Seal and refrigerate for at least one hour.

In a big skillet over medium flame, preheat oil to a level of about 1cm. Brown the fritters a few at a time for a couple of minutes each side, turning so they are crispy all over, then transfer on paper towel.

Present with lemon slices.

Kroketes Fakes

With their golden crust and tender interior, these croquettes are not only delicious but also a highly nutritious snack or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to garnish

Add the dry lentils in a pan and cover with plenty of fresh water. Cook over a medium heat for about 20 minutes or until almost cooked, including additional water to maintain the lentils immersed if required.

Mix in the cracked wheat and continue cooking until softened. Drain the lentils and burghul thoroughly and reserve in a container.

Heat half of the