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Leek Patties

Small pan-fried fritters, often called keftedes, represent a beloved signature dish in Sephardic Jewish culinary traditions. These leek fritters deliver a delicious fusion of savory minced beef with the subtle, sweetly mild flavour of tender leeks, and they are utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Clean the leeks carefully and remove the roots and most of the green stalk. Cut in half lengthways then into 1.5cm slices. Put in a large skillet and submerge with fresh water, then simmer over a medium flame for about twenty minutes or until softened.

Remove the water from the softened leeks and put in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and season well with salt and pepper. Mix well using your fingers then shape a several tablespoonfuls into a patty, shaping a little. Place on a platter and continue for the rest of the ingredients.

Preheat olive oil in a pan to a level of about 2 centimeters over a medium heat. When the heated oil is hot, fry the fritters in batches until golden on all sides. (Don't overcrowd the pan as this reduces the temperature of the cooking oil.) Remove the ready patties to a plate topped with kitchen paper and permit to rest.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese patties are a genuine delight. The crispy outside gives way to a soft filling. The leafy spinach brings a fresh, somewhat natural taste, while the cheese offers a deep, savory richness. You can substitute the cheesy element with boiled, pureed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to serve

For leafy greens, rinse it thoroughly, discarding any tough stems, and cut into it into sizable portions. Put in a large saucepan with a bit of liquid over a moderate heat. Once softened, strain in a sieve for about 15 minutes, then press out any remaining moisture and reserve.

When working with defrosted spinach, thoroughly remove extra water.

Warm the olive oil in a skillet over a medium flame and fry the chopped onion and garlic until translucent, about 4 minutes. Remove from the stove.

Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and eggs in a container and spice with salt and pepper. Combine well until combined. If the preparation looks too loose, mix in some extra breading.

With your fingers, mold the dough into elongated patties somewhat larger than a walnut shell but less bulky than an large egg, and put them on a tray topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium flame, preheat cooking oil to a level of about 1cm. Brown the patties a handful for a couple of minutes each side, rotating so they are golden everywhere, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a highly healthy bite or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a pot and fill with ample fresh water. Boil over a medium flame for about 20 mins or until nearly done, including extra liquid to maintain the pulses covered if required.

Stir in the bulgur wheat and proceed cooking until tender. Strain the lentils and burghul thoroughly and put aside in a mixing bowl.

Heat half of the