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Leek Patties

Petite pan-fried patties, often called keftedes, stand as a cherished delicacy in Sephardic cuisine. These wonderful leek patties deliver a delicious fusion of savory ground beef with the subtle, sweetly mild flavour of tender leeks, making them truly addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to accompany

Wash the green leeks well and remove the root ends and the bulk of the green stalk. Slice in half lengthways then into half-inch slices. Place in a deep frying pan and cover with cold water, then simmer over a medium heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and sweet paprika and spice well with seasoning. Stir well using your hands then mold a few scoops into a ball, shaping a little. Place on a plate and repeat for the remaining of the preparation.

Heat cooking oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is hot, fry the croquettes in small groups until crispy on both sides. (Do not fill the skillet as this lowers the heat of the oil.) Take out the ready fritters to a plate topped with paper towel and let to drain.

Offer with lemon wedges.

Spinach Croquettes

These spinach with cheese fritters are a true pleasure. The golden outside opens up to a creamy filling. The fresh spinach adds a bright, somewhat natural flavor, while the dairy provides a savory, umami richness. It's possible to replace the dairy cheese with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to accompany

If using raw spinach, rinse it thoroughly, getting rid of any stalks, and cut into it into big pieces. Transfer in a large saucepan with a bit of water over a moderate heat. Once softened, drain in a strainer for about 15 mins, then remove any excess liquid and put aside.

If using defrosted spinach, carefully press out excess liquid.

Warm the cooking oil in a pan over a medium heat and saute the diced onion and garlic cloves until translucent, about a few minutes. Turn off the heat.

Place the prepared spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, red spice, breading and eggs in a large bowl and spice with pepper and salt. Stir completely until blended. If the mixture looks too loose, mix in some more crumbs.

Using your hands, form the mixture into oval shapes slightly larger than a walnut but smaller than an chicken egg, and set them on a plate covered with parchment paper. Seal and chill for at least one hour.

In a large frying pan over moderate heat, warm oil to a depth of about 1cm. Fry the croquettes a handful for two to three minutes each side, turning so they are golden everywhere, then place on paper towel.

Present with fresh lemon.

Lentil Croquettes

With their crunchy outside and tender interior, these croquettes are not only delicious but also a wonderfully nutritious appetizer or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to accompany

Put the brown lentils in a pot and fill with ample fresh water. Boil over a medium heat for about 20 mins or until partially softened, adding more water to ensure the pulses submerged if needed.

Mix in the burghul and continue cooking until tender. Remove the water from the mixture completely and reserve in a mixing bowl.

Warm 50% of the