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Leek Croquettes

Small pan-fried croquettes, often called keftedes, represent a cherished delicacy in Sephardic cooking. These particular leek fritters offer a tasty blend of rich ground beef with the gentle, slightly sweet flavour of fresh leeks, and they are absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks properly and remove the root ends and the majority of the green stalk. Cut into halves lengthways then into half-inch pieces. Put in a deep pan and fill with fresh water, then heat over a medium heat for about twenty minutes or until softened.

Strain the leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and paprika and spice well with salt and pepper. Stir completely using your palms then mold a several spoonfuls into a ball, shaping a little. Set on a plate and continue for the balance of the preparation.

Warm cooking oil in a skillet to a amount of about 2 centimeters over a medium heat. When the olive oil is ready, cook the patties in small groups until golden brown on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Remove the cooked fritters to a tray topped with absorbent paper and permit to drain.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese fritters are a true treat. The crunchy crust gives way to a smooth interior. The fresh spinach brings a fresh, somewhat natural note, while the cheese provides a deep, umami creaminess. It's possible to replace the cheese with cooked, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon wedges, to accompany

For raw spinach, rinse it carefully, discarding any tough stems, and cut into it into big pieces. Put in a large saucepan with a little hot water over a medium heat. Once wilted, remove in a strainer for about 15 mins, then squeeze out any excess liquid and reserve.

For defrosted spinach, thoroughly remove excess liquid.

Warm the oil in a pan over a medium flame and cook the onion and garlic until softened, about four minutes. Take off the stove.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Stir completely until blended. If the preparation seems too loose, incorporate some additional breading.

By hand, shape the mixture into oval croquettes somewhat larger than a walnut shell but smaller than an egg, and put them on a plate lined with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium flame, heat oil to a level of about 1cm. Fry the fritters a handful for 2–3 minutes per side, turning so they are crispy everywhere, then put on paper towel.

Serve with fresh lemon.

Lentil Patties

With their crunchy outside and moist center, these patties are not only delicious but also a wonderfully nutritious bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to garnish

Place the lentils in a pot and submerge with plenty of cold water. Boil over a medium heat for about 20 minutes or until almost cooked, pouring more water to ensure the legumes immersed if necessary.

Add the burghul and continue cooking until tender. Remove the water from the mixture well and put aside in a container.

Preheat 50% of the