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Leek Patties

Petite crispy croquettes, typically referred to as keftedes, represent a beloved signature dish in Sephardic cuisine. These leek fritters present a tasty combination of hearty beef with the delicate, sweetly mild taste of leeks, making them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the leeks properly and trim off the root ends and the majority of the dark green parts. Cut into halves lengthways then into 1.5cm pieces. Put in a deep frying pan and submerge with fresh water, then cook over a medium heat for about 20 mins or until softened.

Remove the water from the softened leeks and put in a big bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and paprika and spice well with seasoning. Mix thoroughly using your fingers then form a couple of scoops into a patty, shaping a slightly. Place on a plate and repeat for the rest of the preparation.

Warm oil in a skillet to a amount of about ¾ inch over a medium flame. When the oil is sizzling, fry the fritters in small groups until crispy on each side. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Transfer the ready patties to a tray lined with paper towel and let to drain.

Present with lemon wedges.

Spinach Patties

These cheesy spinach croquettes are a true pleasure. The crispy outside opens up to a creamy filling. The leafy spinach imparts a fresh, moderately green flavor, while the cheese gives a deep, umami creaminess. It's possible to replace the dairy cheese with steamed, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

When using raw spinach, rinse it carefully, discarding any stalks, and roughly chop it into big pieces. Put in a big pot with a little hot water over a moderate heat. Once cooked, remove in a sieve for about 15 mins, then remove any extra water and reserve.

If using defrosted spinach, thoroughly squeeze out unwanted moisture.

Heat the olive oil in a frying pan over a medium heat and fry the onion and garlic cloves until tender, about four minutes. Turn off the heat.

Combine the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Stir completely until incorporated. If the dough appears too loose, add some additional breadcrumbs.

Using your hands, mold the mixture into oval shapes a bit bigger than a walnut but more compact than an egg, and set them on a plate covered with wax paper. Cover and chill for at least one hour.

In a large frying pan over moderate heat, warm olive oil to a depth of about 1cm. Fry the patties a few at a time for two to three minutes each side, turning so they are golden brown all over, then place on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these patties are not only delicious but also a wonderfully healthy snack or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to garnish

Put the lentils in a saucepan and cover with enough cold water. Boil over a medium flame for about 20 minutes or until almost cooked, adding additional water to maintain the lentils submerged if required.

Add the cracked wheat and proceed cooking until tender. Drain the mixture completely and put aside in a mixing bowl.

Warm 50% of the