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Leek Patties

Petite fried patties, often referred to as keftedes, represent a cherished delicacy in Sephardic cuisine. These wonderful leek croquettes offer a delicious combination of rich minced beef with the delicate, sweetly mild taste of fresh leeks, making them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and cut away the base and the bulk of the green tops. Cut lengthwise longways then into 1.5cm pieces. Put in a deep pan and cover with fresh water, then heat over a medium flame for about twenty minutes or until tender.

Remove the water from the leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and flavor well with seasoning. Stir thoroughly using your hands then shape a couple of tablespoonfuls into a ball, pressing a bit. Put on a tray and continue for the remaining of the preparation.

Heat cooking oil in a pan to a amount of about 2cm over a medium flame. When the olive oil is sizzling, fry the patties in small batches until golden on both sides. (Do not fill the frying pan as this reduces the heat of the oil.) Take out the ready fritters to a tray lined with paper towel and let to cool.

Serve with fresh lemon.

Spinach Patties

These delightful spinach and cheese fritters are a real delight. The crunchy crust opens up to a creamy interior. The fresh spinach brings a bright, moderately earthy taste, while the grated cheese provides a rich, flavorful creaminess. It's possible to replace the dairy cheese with cooked, mashed spuds if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

For leafy greens, rinse it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Place in a deep pan with a bit of water over a medium flame. Once cooked, remove in a colander for about 15 mins, then squeeze out any remaining moisture and put aside.

If using previously frozen spinach, completely press out extra water.

Warm the cooking oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until translucent, about four minutes. Take off the flame.

Combine the wilted spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Stir well until combined. If the dough appears too soft, add some more breadcrumbs.

Using your hands, form the mixture into elongated patties a bit bigger than a walnut shell but more compact than an chicken egg, and put them on a tray covered with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, warm oil to a amount of about half an inch. Brown the fritters a few at a time for a couple of minutes each side, turning so they are golden brown completely, then place on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only delicious but also a extremely wholesome bite or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to preference
• Yogurt and lemon slices, to serve

Place the lentils in a saucepan and fill with ample cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, adding more water to maintain the pulses covered if required.

Add the burghul and continue cooking until fully cooked. Drain the ingredients well and set aside in a mixing bowl.

Preheat half of the