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Leek Patties

Petite pan-fried fritters, often called keftedes, are a treasured delicacy in Sephardic Jewish culinary traditions. These particular leek patties present a tasty fusion of rich ground beef with the delicate, mildly sweet essence of leeks, making them truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks well and cut away the roots and the majority of the dark green parts. Chop in half longways then into 1.5cm slices. Place in a large skillet and cover with water, then simmer over a medium heat for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and paprika and spice liberally with seasoning. Combine thoroughly using your fingers then form a several spoonfuls into a croquette, pressing a bit. Set on a tray and continue for the balance of the ingredients.

Heat cooking oil in a frying pan to a level of about ¾ inch over a moderate heat. When the heated oil is ready, cook the fritters in small batches until crispy on both sides. (Don't overcrowd the frying pan as this drops the oil temperature of the cooking oil.) Take out the finished croquettes to a tray topped with absorbent paper and permit to drain.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a true pleasure. The crunchy crust opens up to a creamy center. The leafy spinach adds a fresh, somewhat earthy flavor, while the grated cheese provides a deep, flavorful richness. Feel free to swap the cheese with boiled, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

For leafy greens, wash it carefully, getting rid of any hard stems, and roughly chop it into large chunks. Transfer in a deep pan with a bit of liquid over a medium heat. Once softened, strain in a colander for about a quarter hour, then squeeze out any extra water and reserve.

For previously frozen spinach, completely press out unwanted moisture.

Preheat the olive oil in a skillet over a medium heat and cook the onion and garlic cloves until tender, about four minutes. Remove from the flame.

Combine the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Combine well until incorporated. If the dough looks too wet, incorporate some more breadcrumbs.

Using your hands, form the mixture into oval shapes somewhat larger than a nut but smaller than an egg, and put them on a plate lined with wax paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium flame, preheat olive oil to a depth of about half an inch. Cook the patties a small batch for two to three minutes on both sides, rotating so they are golden brown all over, then put on paper towel.

Serve with fresh lemon.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only delicious but also a extremely healthy snack or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to accompany

Add the brown lentils in a pot and fill with plenty of cold water. Cook over a moderate heat for about 20 minutes or until partially softened, including more water to maintain the lentils covered if necessary.

Add the burghul and keep cooking until softened. Remove the water from the mixture thoroughly and set aside in a container.

Heat 50% of the