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Leek Patties

Small fried fritters, often called keftedes, are a cherished signature dish in Sephardic culinary traditions. These leek croquettes present a delicious blend of hearty ground beef with the subtle, sweetly mild taste of tender leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to garnish

Clean the green leeks carefully and remove the roots and the majority of the green tops. Cut lengthwise longways then into half-inch rounds. Place in a large skillet and fill with cold water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and flavor well with salt and pepper. Combine thoroughly using your hands then form a several tablespoonfuls into a patty, pressing a little. Set on a platter and proceed for the balance of the preparation.

Heat oil in a pan to a depth of about 2cm over a moderate heat. When the oil is ready, cook the fritters in small groups until crispy on both sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Transfer the ready fritters to a tray topped with kitchen paper and let to drain.

Present with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a genuine delight. The golden outside reveals a smooth center. The fresh spinach adds a fresh, somewhat natural note, while the cheese gives a savory, flavorful creaminess. It's possible to replace the cheesy element with steamed, mashed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

If using raw spinach, wash it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Put in a big pot with a small amount hot water over a moderate heat. Once wilted, remove in a colander for about 15 minutes, then remove any extra water and set aside.

If using defrosted spinach, carefully squeeze out excess liquid.

Warm the olive oil in a pan over a moderate heat and cook the onion and garlic until tender, about a few minutes. Remove from the flame.

Put the cooked spinach, fried onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Stir well until incorporated. If the mixture looks too wet, mix in some additional crumbs.

Using your hands, mold the dough into oval croquettes somewhat larger than a nut but more compact than an egg, and place them on a tray lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, heat olive oil to a depth of about 1cm. Brown the croquettes a small batch for 2–3 minutes on both sides, rotating so they are crispy everywhere, then place on kitchen roll.

Present with lemon slices.

Lentil Croquettes

With their golden crust and moist center, these croquettes are not only tasty but also a highly healthy bite or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pot and submerge with plenty of cold water. Boil over a medium heat for about 20 mins or until partially softened, adding more water to maintain the lentils covered if required.

Stir in the bulgur wheat and continue cooking until softened. Strain the mixture well and set aside in a bowl.

Preheat 50% of the