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Leek Patties

Small fried patties, commonly referred to as keftedes, are a beloved speciality in Sephardic cooking. These leek fritters offer a delicious combination of hearty minced beef with the subtle, mildly sweet taste of fresh leeks, rendering them truly addictive.

Makes 12

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

Clean the green leeks properly and cut away the root ends and the bulk of the green stalk. Cut in half longways then into 1.5-centimeter rounds. Put in a large skillet and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Stir well using your hands then shape a several scoops into a croquette, flattening a little. Set on a tray and continue for the remaining of the preparation.

Warm olive oil in a skillet to a level of about 2cm over a medium heat. When the oil is ready, fry the croquettes in batches until crispy on all sides. (Do not fill the pan as this lowers the temperature of the cooking oil.) Remove the cooked croquettes to a dish lined with absorbent paper and allow to rest.

Offer with fresh lemon.

Spinach Patties

These spinach with cheese patties are a genuine delight. The crunchy crust opens up to a creamy filling. The spinach adds a bright, slightly green taste, while the grated cheese provides a deep, flavorful smoothness. Feel free to swap the cheese with cooked, crushed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to serve

For fresh spinach, wash it thoroughly, discarding any hard stems, and cut into it into sizable portions. Place in a big pot with a little liquid over a medium heat. Once cooked, remove in a colander for about a quarter hour, then press out any remaining moisture and reserve.

If using previously frozen spinach, thoroughly press out excess liquid.

Warm the olive oil in a pan over a moderate heat and fry the onion and garlic until tender, about a few minutes. Take off the flame.

Combine the wilted spinach, cooked onion and softened garlic, kefalotyri, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with salt and pepper. Stir thoroughly until blended. If the mixture appears too loose, incorporate some more crumbs.

With your fingers, form the dough into elongated patties somewhat larger than a nut but less bulky than an large egg, and set them on a tray topped with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a level of about half an inch. Fry the croquettes a few at a time for 2–3 minutes on both sides, rotating so they are golden completely, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

With their golden crust and moist center, these fritters are not only tasty but also a wonderfully wholesome appetizer or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Place the lentils in a pan and cover with ample fresh water. Cook over a medium flame for about twenty minutes or until almost cooked, adding more water to ensure the lentils immersed if necessary.

Add the bulgur wheat and continue cooking until tender. Remove the water from the mixture completely and set aside in a mixing bowl.

Heat 50% of the