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Leek Croquettes

Petite fried fritters, commonly referred to as keftedes, are a cherished speciality in Sephardic Jewish cuisine. These leek fritters present a flavorful fusion of rich beef with the gentle, sweetly mild essence of leeks, making them utterly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Clean the leeks well and remove the root ends and the bulk of the dark green parts. Cut lengthwise longways then into half-inch slices. Transfer in a large skillet and fill with cold water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Drain the cooked leeks and put in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and paprika and spice liberally with pepper and salt. Combine thoroughly using your fingers then mold a several scoops into a croquette, shaping a slightly. Place on a platter and repeat for the balance of the mixture.

Preheat cooking oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is hot, fry the fritters in batches until golden on both sides. (Don't overcrowd the skillet as this lowers the oil temperature of the cooking oil.) Remove the ready croquettes to a plate topped with kitchen paper and let to cool.

Offer with lemon slices.

Spinach Patties

These delightful cheesy spinach patties are a genuine treat. The crunchy exterior opens up to a soft interior. The spinach imparts a fresh, slightly natural note, while the cheese provides a rich, umami richness. You can substitute the cheese with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

For leafy greens, clean it well, removing any hard stems, and coarsely chop it into sizable portions. Transfer in a big pot with a bit of liquid over a moderate heat. Once softened, strain in a strainer for about 15 minutes, then squeeze out any remaining moisture and reserve.

If using previously frozen spinach, carefully remove extra water.

Warm the olive oil in a frying pan over a moderate heat and fry the chopped onion and garlic cloves until translucent, about four minutes. Take off the flame.

Place the wilted spinach, sauteed onion and garlic, kefalotyri, ricotta, spice, sweet paprika, dry crumbs and beaten eggs in a large bowl and spice with pepper and salt. Mix well until blended. If the preparation seems too soft, incorporate some additional breadcrumbs.

Using your hands, form the mixture into oval shapes a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a baking sheet lined with parchment paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium flame, preheat oil to a depth of about 1cm. Fry the patties a few at a time for two to three minutes each side, rotating so they are golden completely, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Boasting a crispy exterior and moist center, these fritters are not only flavorful but also a highly healthy bite or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to garnish

Add the brown lentils in a saucepan and fill with plenty of water. Boil over a medium heat for about 20 mins or until almost cooked, pouring more water to ensure the legumes submerged if necessary.

Add the cracked wheat and continue cooking until fully cooked. Remove the water from the mixture thoroughly and reserve in a bowl.

Warm a portion of the