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Leek Patties

Small fried croquettes, often referred to as keftedes, represent a beloved signature dish in Sephardic culinary traditions. These leek fritters present a tasty fusion of savory beef with the subtle, mildly sweet taste of tender leeks, making them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the leeks properly and trim off the root ends and the bulk of the dark green parts. Chop into halves lengthways then into half-inch rounds. Put in a deep frying pan and fill with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the cooked leeks and place in a mixing bowl with the ground beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and season liberally with seasoning. Stir well using your fingers then form a several tablespoonfuls into a patty, pressing a little. Set on a platter and proceed for the rest of the ingredients.

Warm cooking oil in a frying pan to a level of about ¾ inch over a medium heat. When the heated oil is sizzling, brown the fritters in small groups until golden brown on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Transfer the cooked croquettes to a plate topped with absorbent paper and permit to cool.

Offer with lemon slices.

Keftes de Espinacha

These cheesy spinach patties are a real treat. The crispy exterior opens up to a soft filling. The fresh spinach brings a fresh, somewhat natural taste, while the grated cheese provides a rich, savory smoothness. It's possible to replace the cheesy element with boiled, pureed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using fresh spinach, rinse it carefully, getting rid of any hard stems, and roughly chop it into large chunks. Transfer in a big pot with a bit of water over a moderate heat. Once softened, remove in a sieve for about a quarter hour, then press out any extra water and put aside.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Preheat the olive oil in a pan over a medium flame and saute the chopped onion and garlic until softened, about four minutes. Turn off the heat.

Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Mix well until incorporated. If the mixture appears too loose, add some more crumbs.

With your fingers, shape the mixture into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and place them on a plate lined with parchment paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, preheat cooking oil to a amount of about 1cm. Fry the patties a small batch for 2–3 minutes per side, rotating so they are golden completely, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

With their crunchy outside and soft inside, these fritters are not only delicious but also a highly nutritious bite or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a pot and submerge with enough cold water. Boil over a medium flame for about twenty minutes or until partially softened, pouring additional water to keep the lentils covered if required.

Mix in the bulgur wheat and proceed cooking until fully cooked. Strain the lentils and burghul thoroughly and set aside in a bowl.

Preheat a portion of the