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Leek Patties

Bite-sized crispy patties, often known as keftedes, stand as a treasured speciality in Sephardic cooking. These leek croquettes offer a tasty fusion of savory minced beef with the subtle, sweetly mild flavour of tender leeks, making them truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks carefully and cut away the root ends and most of the dark green parts. Slice into halves longways then into half-inch rounds. Transfer in a deep pan and cover with water, then heat over a moderate heat for about 20 mins or until softened.

Remove the water from the leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and season generously with seasoning. Combine well using your hands then mold a several spoonfuls into a croquette, pressing a little. Put on a plate and continue for the balance of the ingredients.

Heat cooking oil in a skillet to a level of about 2cm over a moderate heat. When the olive oil is sizzling, fry the patties in small groups until golden on both sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Transfer the ready patties to a plate lined with paper towel and permit to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese fritters are a true pleasure. The crunchy exterior opens up to a smooth filling. The leafy spinach adds a bright, moderately natural note, while the grated cheese offers a deep, umami creaminess. Feel free to swap the cheesy element with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

If using leafy greens, clean it well, getting rid of any stalks, and coarsely chop it into big pieces. Put in a large saucepan with a bit of liquid over a medium heat. Once cooked, remove in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

For defrosted spinach, completely remove unwanted moisture.

Warm the olive oil in a frying pan over a medium heat and cook the diced onion and garlic cloves until tender, about a few minutes. Turn off the heat.

Put the cooked spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breading and beaten eggs in a container and season with pepper and salt. Stir completely until blended. If the preparation looks too loose, add some extra breading.

With your fingers, mold the mixture into elongated patties slightly larger than a nut but more compact than an egg, and place them on a plate covered with baking paper. Cover and chill for at least one hour.

In a wide pan over medium flame, preheat oil to a depth of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes on both sides, flipping so they are crispy all over, then transfer on paper towel.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and soft inside, these croquettes are not only tasty but also a wonderfully wholesome appetizer or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to serve

Place the lentils in a pan and fill with ample fresh water. Cook over a moderate heat for about 20 mins or until partially softened, adding more water to maintain the legumes immersed if necessary.

Mix in the cracked wheat and continue cooking until tender. Remove the water from the ingredients well and set aside in a bowl.

Heat a portion of the