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Leek Patties

Small fried croquettes, commonly called keftedes, stand as a beloved speciality in Sephardic culinary traditions. These leek patties present a delicious combination of savory beef with the subtle, mildly sweet essence of leeks, and they are utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Clean the leeks well and remove the base and most of the green tops. Slice in half lengthways then into 1.5cm rounds. Place in a deep pan and cover with cold water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Strain the leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and season generously with seasoning. Stir thoroughly using your hands then mold a couple of spoonfuls into a croquette, shaping a slightly. Put on a tray and proceed for the remaining of the mixture.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is ready, cook the croquettes in small batches until crispy on each side. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Take out the ready fritters to a dish covered with absorbent paper and allow to rest.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a true pleasure. The crunchy outside reveals a creamy center. The leafy spinach brings a bright, moderately earthy flavor, while the grated cheese provides a rich, flavorful smoothness. It's possible to replace the cheesy element with steamed, crushed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For raw spinach, clean it well, removing any hard stems, and cut into it into large chunks. Transfer in a big pot with a bit of water over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then remove any excess liquid and put aside.

For previously frozen spinach, thoroughly remove extra water.

Preheat the olive oil in a pan over a medium heat and saute the diced onion and minced garlic until translucent, about four minutes. Turn off the stove.

Place the wilted spinach, cooked onion and garlic, kefalotyri, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir thoroughly until incorporated. If the preparation looks too wet, add some extra breading.

With your fingers, shape the preparation into elongated patties a bit bigger than a nut but smaller than an egg, and put them on a plate topped with wax paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium heat, heat cooking oil to a amount of about 1cm. Fry the croquettes a few at a time for two to three minutes each side, flipping so they are crispy completely, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

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

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to garnish

Place the brown lentils in a pot and fill with enough fresh water. Simmer over a medium heat for about 20 mins or until partially softened, including more water to keep the pulses immersed if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Strain the ingredients thoroughly and put aside in a container.

Heat half of the