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Leek Patties

Petite fried patties, typically called keftedes, stand as a beloved signature dish in Sephardic cooking. These leek croquettes offer a tasty combination of rich minced beef with the gentle, slightly sweet flavour of leeks, and they are truly addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the leeks carefully and remove the root ends and the bulk of the green stalk. Cut in half longways then into half-inch pieces. Transfer in a deep frying pan and fill with water, then simmer over a medium heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, parsley and sweet paprika and spice generously with salt and pepper. Stir completely using your hands then form a several scoops into a ball, flattening a bit. Place on a plate and repeat for the remaining of the mixture.

Warm cooking oil in a pan to a amount of about 2 centimeters over a moderate heat. When the oil is hot, fry the patties in small batches until crispy on each side. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Take out the cooked patties to a tray topped with absorbent paper and let to rest.

Offer with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese patties are a genuine pleasure. The golden crust gives way to a soft interior. The fresh spinach adds a fresh, moderately earthy taste, while the grated cheese offers a rich, savory smoothness. Feel free to swap the cheesy element with cooked, mashed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

For leafy greens, wash it carefully, getting rid of any hard stems, and roughly chop it into big pieces. Put in a deep pan with a small amount hot water over a moderate heat. Once wilted, remove in a colander for about a quarter hour, then press out any extra water and reserve.

For thawed frozen spinach, carefully press out excess liquid.

Warm the olive oil in a skillet over a medium flame and fry the chopped onion and garlic until softened, about 4 minutes. Turn off the flame.

Put the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Combine thoroughly until blended. If the mixture looks too loose, mix in some additional breadcrumbs.

By hand, form the dough into oval shapes slightly larger than a nut but less bulky than an chicken egg, and put them on a plate topped with parchment paper. Seal and chill for at least one hour.

In a large frying pan over moderate heat, heat olive oil to a amount of about 1 centimeter. Fry the croquettes a handful for a couple of minutes each side, flipping so they are crispy completely, then place on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a highly wholesome bite or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to garnish

Put the dry lentils in a pot and submerge with plenty of fresh water. Cook over a medium heat for about twenty minutes or until partially softened, including additional water to keep the lentils covered if necessary.

Stir in the burghul and keep cooking until tender. Remove the water from the mixture well and set aside in a bowl.

Preheat half of the