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Leek Patties

Small crispy croquettes, commonly called keftedes, are a cherished signature dish in Sephardic culinary traditions. These wonderful leek patties deliver a flavorful blend of rich ground beef with the subtle, mildly sweet taste of leeks, rendering them truly irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the leeks well and trim off the roots and the majority of the green tops. Slice lengthwise longways then into 1.5cm rounds. Place in a deep frying pan and cover with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Strain the leeks and put in a big bowl with the ground beef, beaten eggs, crumbs, dill, parsley and sweet paprika and flavor well with salt and pepper. Mix well using your palms then form a several spoonfuls into a croquette, pressing a slightly. Place on a platter and continue for the remaining of the preparation.

Preheat olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, fry the croquettes in small groups until golden on each side. (Don't overcrowd the skillet as this drops the heat of the cooking oil.) Remove the finished croquettes to a tray topped with kitchen paper and permit to cool.

Serve with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach croquettes are a genuine delight. The golden outside reveals a soft filling. The spinach brings a fresh, somewhat earthy note, while the cheese gives a rich, flavorful smoothness. Feel free to swap the dairy cheese with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to garnish

For fresh spinach, rinse it well, removing any tough stems, and cut into it into sizable portions. Put in a large saucepan with a little liquid over a moderate heat. Once softened, drain in a sieve for about a quarter hour, then remove any remaining moisture and put aside.

If using thawed frozen spinach, completely squeeze out unwanted moisture.

Warm the cooking oil in a skillet over a medium flame and fry the onion and garlic until softened, about a few minutes. Turn off the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and flavor with seasoning. Stir thoroughly until combined. If the preparation looks too wet, add some extra breadcrumbs.

Using your hands, form the mixture into elongated patties somewhat larger than a walnut but less bulky than an chicken egg, and put them on a plate topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium flame, preheat olive oil to a depth of about 1cm. Brown the fritters a few at a time for a couple of minutes per side, flipping so they are golden completely, then place on kitchen roll.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only tasty but also a extremely healthy appetizer or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to serve

Add the brown lentils in a pot and cover with enough water. Boil over a moderate heat for about twenty minutes or until nearly done, adding additional water to maintain the pulses covered if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Drain the mixture well and set aside in a container.

Preheat half of the