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Leek Croquettes

Petite fried patties, typically called keftedes, represent a treasured delicacy in Sephardic cooking. These wonderful leek patties deliver a delicious fusion of hearty ground beef with the delicate, sweetly mild flavour of leeks, rendering them absolutely irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to accompany

Clean the green leeks properly and cut away the roots and most of the green stalk. Slice lengthwise lengthways then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with fresh water, then cook over a moderate heat for about 20 mins or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, chopped parsley and sweet paprika and spice well with pepper and salt. Mix completely using your fingers then form a couple of scoops into a croquette, shaping a bit. Put on a platter and repeat for the balance of the preparation.

Heat oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is sizzling, brown the patties in batches until golden on each side. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Remove the finished fritters to a dish topped with absorbent paper and let to rest.

Serve with lemon wedges.

Keftes de Espinacha

These spinach and cheese patties are a real delight. The golden outside reveals a soft filling. The fresh spinach adds a vibrant, somewhat earthy taste, while the grated cheese offers a savory, savory richness. It's possible to replace the cheesy element with cooked, crushed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Cooking oil for frying (or neutral oil)
• Lemon wedges, to serve

When using leafy greens, clean it thoroughly, getting rid of any hard stems, and roughly chop it into big pieces. Place in a big pot with a little liquid over a medium heat. Once cooked, remove in a sieve for about a quarter hour, then remove any remaining moisture and put aside.

If using defrosted spinach, completely squeeze out extra water.

Warm the cooking oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until translucent, about a few minutes. Remove from the flame.

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, paprika, breading and beaten eggs in a container and spice with salt and pepper. Combine well until incorporated. If the preparation appears too loose, add some more breading.

By hand, shape the mixture into oval croquettes a bit bigger than a walnut shell but smaller than an large egg, and place them on a tray covered with parchment paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium flame, warm cooking oil to a depth of about half an inch. Cook the patties a handful for a couple of minutes each side, turning so they are golden all over, then put on kitchen roll.

Present with lemon slices.

Lentil Patties

Featuring a golden crust and soft inside, these fritters are not only tasty but also a extremely nutritious appetizer or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a pan and fill with plenty of fresh water. Boil over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to keep the legumes covered if needed.

Mix in the cracked wheat and continue cooking until softened. Strain the lentils and burghul completely and set aside in a bowl.

Warm a portion of the