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Leek Patties

Small crispy croquettes, typically known as keftedes, are a treasured delicacy in Sephardic cuisine. These leek croquettes deliver a delicious fusion of hearty ground beef with the delicate, mildly sweet essence of tender leeks, rendering them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Wash the green leeks properly and trim off the base and most of the dark green parts. Cut lengthwise lengthways then into 1.5-centimeter rounds. Transfer in a large skillet and fill with fresh water, then cook over a medium flame for about 20 mins or until cooked through.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor liberally with salt and pepper. Stir completely using your hands then form a couple of scoops into a croquette, shaping a bit. Place on a platter and continue for the balance of the preparation.

Heat cooking oil in a pan to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, fry the croquettes in batches until golden brown on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Transfer the ready patties to a dish topped with absorbent paper and allow to drain.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese patties are a real treat. The golden crust reveals a creamy interior. The leafy spinach brings a bright, somewhat earthy flavor, while the dairy offers a rich, umami richness. You can substitute the dairy cheese with boiled, pureed potato if you like.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, wash it well, discarding any hard stems, and cut into it into big pieces. Transfer in a deep pan with a small amount water over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then press out any extra water and put aside.

For thawed frozen spinach, carefully squeeze out unwanted moisture.

Warm the oil in a frying pan over a moderate heat and saute the diced onion and garlic until tender, about 4 minutes. Take off the stove.

Place the cooked spinach, fried onion and softened garlic, grated cheese, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a container and spice with salt and pepper. Combine thoroughly until combined. If the mixture looks too soft, mix in some more breading.

By hand, shape the mixture into oval croquettes a bit bigger than a walnut but smaller than an egg, and set them on a baking sheet lined with parchment paper. Seal and cool for at least 1 hour.

In a large frying pan over medium heat, heat cooking oil to a level of about 1cm. Fry the croquettes a few at a time for a couple of minutes per side, flipping so they are crispy all over, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a wonderfully nutritious snack or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to accompany

Put the dry lentils in a pot and fill with plenty of cold water. Cook over a medium heat for about twenty minutes or until partially softened, including extra liquid to maintain the lentils immersed if necessary.

Stir in the burghul and keep cooking until tender. Strain the ingredients thoroughly and put aside in a container.

Heat half of the