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Leek Patties

Petite fried patties, typically known as keftedes, are a cherished delicacy in Sephardic cuisine. These particular leek patties present a tasty fusion of savory ground beef with the subtle, sweetly mild flavour of fresh leeks, rendering them truly irresistible.

Makes 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, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the leeks well and remove the base and the majority of the green stalk. Chop in half along the length then into half-inch pieces. Transfer in a deep pan and cover with water, then cook over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and spice well with salt and pepper. Stir thoroughly using your palms then shape a couple of tablespoonfuls into a ball, shaping a bit. Place on a plate and continue for the balance of the preparation.

Preheat oil in a skillet to a depth of about ¾ inch over a moderate heat. When the oil is hot, cook the croquettes in small batches until crispy on each side. (Do not fill the skillet as this reduces the oil temperature of the oil.) Take out the ready patties to a plate topped with absorbent paper and allow to rest.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese patties are a genuine delight. The crunchy crust reveals a soft center. The leafy spinach brings a vibrant, slightly earthy note, while the grated cheese gives a deep, savory richness. You can substitute the cheese with cooked, mashed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 large eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

For fresh spinach, clean it well, discarding any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a bit of hot water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then squeeze out any extra water and put aside.

When working with defrosted spinach, thoroughly remove unwanted moisture.

Heat the cooking oil in a frying pan over a moderate heat and saute the diced onion and garlic cloves until softened, about four minutes. Turn off the stove.

Combine the cooked spinach, sauteed onion and garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Mix thoroughly until combined. If the dough seems too wet, add some additional crumbs.

By hand, form the dough into oval croquettes a bit bigger than a walnut shell but smaller than an chicken egg, and put them on a plate covered with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, warm oil to a level of about 1cm. Fry the croquettes a small batch for 2–3 minutes each side, flipping so they are golden completely, then place on paper towel.

Present with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these fritters are not only tasty but also a extremely nutritious appetizer or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Put the dry lentils in a pan and cover with ample fresh water. Simmer over a moderate heat for about twenty minutes or until almost cooked, including more water to keep the pulses immersed if needed.

Stir in the burghul and proceed cooking until softened. Drain the mixture thoroughly and reserve in a bowl.

Warm 50% of the