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Leek Patties

Small fried patties, often called keftedes, are a beloved signature dish in Sephardic cuisine. These leek fritters deliver a flavorful combination of rich minced beef with the gentle, mildly sweet essence of tender leeks, making them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Clean the green leeks properly and remove the base and the majority of the green stalk. Cut in half longways then into half-inch slices. Transfer in a deep pan and submerge with fresh water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and spice and season well with seasoning. Stir well using your palms then form a several spoonfuls into a patty, pressing a little. Put on a tray and proceed for the balance of the ingredients.

Warm cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the patties in small batches until crispy on both sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Transfer the cooked fritters to a tray lined with paper towel and permit to drain.

Serve with fresh lemon.

Spinach Patties

These delightful spinach with cheese fritters are a genuine delight. The crunchy crust opens up to a soft interior. The fresh spinach imparts a fresh, somewhat green note, while the grated cheese gives a deep, umami creaminess. Feel free to swap the dairy cheese with steamed, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if required
• 3 large eggs
• Oil for frying (or use sunflower oil)
• Fresh lemon, to accompany

For raw spinach, clean it well, getting rid of any stalks, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of hot water over a medium heat. Once wilted, remove in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

When working with defrosted spinach, completely press out extra water.

Preheat the oil in a frying pan over a moderate heat and saute the onion and garlic cloves until tender, about four minutes. Remove from the heat.

Combine the prepared spinach, cooked onion and garlic, grated cheese, soft cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until incorporated. If the dough seems too loose, mix in some additional breading.

With your fingers, mold the dough into oval shapes a bit bigger than a nut but smaller than an egg, and set them on a plate covered with parchment paper. Wrap and cool for at least one hour.

In a wide pan over medium flame, heat oil to a level of about 1cm. Brown the croquettes a small batch for 2–3 minutes on both sides, turning so they are golden all over, then put on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Featuring a golden crust and soft inside, these croquettes are not only tasty but also a highly wholesome snack or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to garnish

Add the brown lentils in a pot and submerge with enough water. Boil over a medium flame for about twenty minutes or until almost cooked, including additional water to keep the legumes submerged if necessary.

Stir in the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients completely and set aside in a container.

Warm half of the