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Leek Patties

Bite-sized pan-fried fritters, typically called keftedes, are a beloved signature dish in Sephardic cooking. These wonderful leek croquettes deliver a delicious blend of hearty ground beef with the delicate, slightly sweet essence of fresh leeks, making them absolutely addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks well and trim off the base and most of the green tops. Chop in half along the length then into 1.5cm rounds. Put in a large skillet and fill with water, then cook over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and place in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Combine thoroughly using your palms then form a few scoops into a patty, pressing a slightly. Put on a plate and proceed for the remaining of the preparation.

Warm cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is sizzling, cook the fritters in small groups until golden on both sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Transfer the finished croquettes to a plate topped with absorbent paper and let to drain.

Serve with lemon slices.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine pleasure. The golden crust gives way to a soft center. The spinach adds a vibrant, moderately earthy flavor, while the dairy offers a rich, umami smoothness. It's possible to replace the cheese with boiled, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if required
• 3 eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Fresh lemon, to garnish

When using leafy greens, clean it well, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a big pot with a bit of hot water over a moderate heat. Once cooked, strain in a sieve for about 15 minutes, then squeeze out any excess liquid and put aside.

For previously frozen spinach, carefully squeeze out unwanted moisture.

Heat the cooking oil in a skillet over a moderate heat and cook the onion and minced garlic until translucent, about four minutes. Take off the heat.

Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and spice with seasoning. Mix well until blended. If the preparation appears too wet, incorporate some extra crumbs.

With your fingers, form the mixture into oval shapes somewhat larger than a walnut but less bulky than an large egg, and set them on a plate topped with parchment paper. Wrap and chill for at least one hour.

In a big skillet over medium heat, heat cooking oil to a level of about 1cm. Brown the fritters a few at a time for a couple of minutes per side, rotating so they are golden brown completely, then put on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only delicious but also a extremely healthy bite or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to liking
• Yogurt and lemon slices, to accompany

Place the lentils in a pan and cover with enough fresh water. Simmer over a medium heat for about twenty minutes or until nearly done, adding extra liquid to maintain the pulses immersed if necessary.

Add the burghul and keep cooking until softened. Drain the mixture completely and put aside in a container.

Preheat half of the