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Leek Patties

Bite-sized crispy fritters, often called keftedes, stand as a treasured signature dish in Sephardic cooking. These wonderful leek patties deliver a delicious combination of savory ground beef with the subtle, slightly sweet taste of leeks, and they are truly addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks well and remove the base and the bulk of the green tops. Chop in half longways then into 1.5cm pieces. Place in a deep frying pan and cover with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, parsley and sweet paprika and season generously with salt and pepper. Stir completely using your palms then mold a several spoonfuls into a ball, shaping a bit. Set on a tray and continue for the rest of the preparation.

Preheat oil in a pan to a level of about 2cm over a medium flame. When the oil is sizzling, cook the patties in small batches until crispy on all sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Transfer the finished croquettes to a tray lined with paper towel and let to drain.

Offer with lemon slices.

Spinach Patties

These amazing spinach with cheese patties are a genuine pleasure. The crispy crust opens up to a creamy interior. The spinach adds a bright, slightly earthy taste, while the grated cheese gives a savory, umami creaminess. It's possible to replace the dairy cheese with cooked, pureed potato if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

If using leafy greens, clean it carefully, removing any hard stems, and roughly chop it into big pieces. Put in a deep pan with a little hot water over a moderate heat. Once wilted, remove in a colander for about 15 mins, then squeeze out any excess liquid and reserve.

If using previously frozen spinach, completely press out unwanted moisture.

Heat the oil in a pan over a medium heat and fry the diced onion and minced garlic until tender, about a few minutes. Take off the heat.

Place the prepared spinach, cooked onion and softened garlic, hard cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a container and spice with seasoning. Mix thoroughly until blended. If the preparation looks too loose, incorporate some additional breadcrumbs.

With your fingers, mold the mixture into oval croquettes slightly larger than a nut but less bulky than an large egg, and set them on a baking sheet covered with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a amount of about half an inch. Cook the patties a few at a time for a couple of minutes per side, turning so they are golden brown completely, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these fritters are not only flavorful but also a extremely healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to serve

Add the lentils in a pot and cover with plenty of cold water. Simmer over a medium flame for about 20 mins or until nearly done, pouring more water to keep the pulses covered if necessary.

Stir in the bulgur wheat and proceed cooking until tender. Drain the mixture completely and reserve in a mixing bowl.

Warm 50% of the