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Leek Patties

Petite crispy croquettes, commonly known as keftedes, are a treasured speciality in Sephardic cooking. These wonderful leek patties present a tasty combination of hearty beef with the gentle, slightly sweet flavour of fresh leeks, rendering them utterly addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks carefully and cut away the roots and the bulk of the dark green parts. Chop lengthwise longways then into half-inch pieces. Transfer in a deep frying pan and submerge with fresh water, then simmer over a moderate heat for about twenty minutes or until softened.

Strain the leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and paprika and flavor liberally with seasoning. Stir completely using your fingers then form a several scoops into a croquette, flattening a slightly. Put on a plate and repeat for the balance of the preparation.

Preheat oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, cook the patties in small groups until golden brown on each side. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Remove the ready fritters to a plate lined with kitchen paper and permit to rest.

Serve with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a real pleasure. The crispy crust opens up to a soft filling. The fresh spinach brings a fresh, slightly earthy flavor, while the dairy offers a savory, umami richness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Oil for frying (or neutral oil)
• Fresh lemon, to garnish

For raw spinach, clean it carefully, removing any tough stems, and coarsely chop it into big pieces. Place in a large saucepan with a bit of hot water over a moderate heat. Once softened, drain in a sieve for about a quarter hour, then squeeze out any excess liquid and put aside.

If using defrosted spinach, carefully squeeze out excess liquid.

Warm the olive oil in a pan over a medium heat and cook the onion and garlic until softened, about 4 minutes. Take off the heat.

Put the wilted spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until incorporated. If the preparation appears too soft, mix in some extra breading.

Using your hands, mold the mixture into oval shapes a bit bigger than a walnut shell but less bulky than an large egg, and set them on a plate covered with parchment paper. Cover and cool for at least one hour.

In a wide pan over medium flame, warm cooking oil to a amount of about half an inch. Brown the patties a handful for two to three minutes each side, turning so they are golden brown everywhere, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Boasting a golden crust and tender interior, these croquettes are not only delicious but also a highly wholesome appetizer or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to serve

Put the brown lentils in a pot and submerge with plenty of fresh water. Cook over a medium heat for about twenty minutes or until nearly done, including additional water to ensure the lentils immersed if needed.

Mix in the cracked wheat and continue cooking until fully cooked. Strain the lentils and burghul well and set aside in a bowl.

Preheat 50% of the