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Leek Patties

Petite crispy croquettes, often called keftedes, stand as a treasured delicacy in Sephardic cuisine. These particular leek fritters deliver a tasty blend of rich ground beef with the delicate, mildly sweet flavour of tender leeks, and they are absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the leeks properly and trim off the root ends and most of the dark green parts. Cut lengthwise along the length then into half-inch slices. Transfer in a deep pan and fill with water, then cook over a medium heat for about twenty minutes or until tender.

Strain the leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and flavor generously with salt and pepper. Stir completely using your fingers then mold a several scoops into a croquette, flattening a little. Put on a platter and proceed for the remaining of the mixture.

Preheat oil in a frying pan to a depth of about 2cm over a medium heat. When the olive oil is sizzling, fry the fritters in small batches until golden brown on each side. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Take out the ready fritters to a plate topped with absorbent paper and permit to drain.

Serve with fresh lemon.

Spinach Patties

These delightful cheesy spinach fritters are a true treat. The crunchy exterior reveals a soft center. The spinach brings a vibrant, moderately green note, while the grated cheese offers a savory, flavorful smoothness. Feel free to swap the cheesy element with cooked, crushed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for frying (or vegetable oil)
• Fresh lemon, to serve

When using raw spinach, rinse it carefully, discarding any stalks, and coarsely chop it into big pieces. Transfer in a big pot with a small amount liquid over a medium flame. Once cooked, remove in a colander for about 15 mins, then press out any extra water and set aside.

When working with previously frozen spinach, thoroughly remove excess liquid.

Preheat the oil in a skillet over a medium heat and saute the onion and garlic until tender, about 4 minutes. Turn off the heat.

Put the wilted spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir thoroughly until blended. If the preparation looks too soft, add some extra crumbs.

By hand, shape the mixture into oval croquettes a bit bigger than a nut but less bulky than an egg, and set them on a tray topped with parchment paper. Cover and chill for at least one hour.

In a large frying pan over medium flame, heat cooking oil to a level of about half an inch. Cook the croquettes a few at a time for a couple of minutes per side, turning so they are golden completely, then place on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully nutritious snack or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to serve

Add the dry lentils in a pot and submerge with enough water. Cook over a medium heat for about 20 minutes or until partially softened, pouring extra liquid to keep the legumes covered if necessary.

Stir in the bulgur wheat and proceed cooking until tender. Drain the ingredients thoroughly and set aside in a mixing bowl.

Warm 50% of the