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Leek Patties

Petite pan-fried croquettes, commonly called keftedes, represent a treasured delicacy in Sephardic cuisine. These wonderful leek fritters deliver a flavorful fusion of rich beef with the subtle, sweetly mild flavour of leeks, making them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Clean the leeks properly and trim off the base and the majority of the dark green parts. Slice lengthwise longways then into half-inch pieces. Put in a large skillet and fill with water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and put in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and spice generously with seasoning. Mix completely using your fingers then form a several spoonfuls into a croquette, pressing a bit. Put on a platter and continue for the remaining of the preparation.

Preheat cooking oil in a skillet to a amount of about 2cm over a medium heat. When the heated oil is hot, fry the fritters in batches until golden brown on each side. (Avoid overcrowding the pan as this drops the temperature of the cooking oil.) Take out the ready croquettes to a plate covered with absorbent paper and allow to cool.

Serve with fresh lemon.

Spinach Patties

These cheesy spinach patties are a genuine delight. The crunchy outside reveals a smooth interior. The leafy spinach adds a bright, somewhat natural flavor, while the grated cheese gives a rich, flavorful smoothness. You can substitute the cheesy element with boiled, pureed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Oil for pan-frying (or sunflower oil)
• Fresh lemon, to serve

If using leafy greens, wash it carefully, removing any tough stems, and roughly chop it into big pieces. Put in a big pot with a small amount water over a medium flame. Once wilted, drain in a colander for about 15 minutes, then press out any excess liquid and set aside.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

Warm the cooking oil in a frying pan over a medium flame and fry the onion and garlic cloves until translucent, about four minutes. Take off the stove.

Put the cooked spinach, fried onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with seasoning. Combine thoroughly until blended. If the dough appears too wet, mix in some extra crumbs.

By hand, form the mixture into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and put them on a baking sheet covered with parchment paper. Seal and chill for at least one hour.

In a wide pan over medium heat, preheat cooking oil to a depth of about 1 centimeter. Cook the patties a handful for a couple of minutes on both sides, turning so they are golden all over, then transfer on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these fritters are not only flavorful but also a wonderfully healthy snack or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a saucepan and submerge with ample cold water. Cook over a medium heat for about twenty minutes or until nearly done, including more water to ensure the lentils immersed if needed.

Stir in the cracked wheat and keep cooking until tender. Remove the water from the ingredients well and set aside in a mixing bowl.

Warm 50% of the