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Leek Patties

Small pan-fried patties, typically known as keftedes, are a cherished signature dish in Sephardic cuisine. These leek patties offer a tasty blend of rich beef with the subtle, mildly sweet flavour of fresh leeks, and they are utterly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Clean the green leeks properly and trim off the base and most of the green stalk. Chop into halves lengthways then into half-inch pieces. Put in a deep pan and fill with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Drain the cooked leeks and put in a big bowl with the beef, eggs, breadcrumbs, dill, parsley and sweet paprika and spice liberally with salt and pepper. Stir thoroughly using your fingers then shape a several spoonfuls into a ball, pressing a little. Put on a plate and continue for the rest of the ingredients.

Preheat oil in a frying pan to a level of about 2cm over a medium flame. When the oil is sizzling, brown the patties in small groups until golden on each side. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Take out the finished fritters to a plate topped with paper towel and allow to drain.

Offer with lemon wedges.

Spinach Croquettes

These spinach with cheese fritters are a genuine treat. The golden outside opens up to a smooth center. The leafy spinach adds a fresh, somewhat natural note, while the grated cheese provides a rich, umami richness. It's possible to replace the dairy cheese with steamed, pureed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or neutral oil)
• Fresh lemon, to serve

If using raw spinach, rinse it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Put in a large saucepan with a bit of water over a medium heat. Once softened, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with defrosted spinach, carefully squeeze out unwanted moisture.

Preheat the olive oil in a pan over a medium heat and fry the chopped onion and garlic until tender, about 4 minutes. Remove from the flame.

Combine the prepared spinach, sauteed onion and garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Stir thoroughly until blended. If the preparation appears too wet, mix in some extra crumbs.

By hand, shape the preparation into elongated patties slightly larger than a walnut shell but smaller than an egg, and place them on a plate covered with baking paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a level of about 1cm. Fry the croquettes a few at a time for two to three minutes on both sides, rotating so they are golden brown completely, then place on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these patties are not only flavorful but also a highly wholesome snack or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to serve

Place the brown lentils in a pot and submerge with enough fresh water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding additional water to keep the pulses submerged if necessary.

Stir in the cracked wheat and keep cooking until tender. Strain the ingredients completely and put aside in a mixing bowl.

Heat half of the