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Leek Croquettes

Small fried croquettes, typically called keftedes, are a treasured signature dish in Sephardic cuisine. These leek croquettes deliver a flavorful combination of savory minced beef with the delicate, sweetly mild flavour of leeks, making them utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the fresh leeks well and trim off the base and most of the green tops. Chop in half lengthways then into 1.5cm rounds. Transfer in a large skillet and fill with fresh water, then cook over a medium flame for about 20 mins or until tender.

Strain the cooked leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and season well with pepper and salt. Mix well using your hands then form a several spoonfuls into a croquette, pressing a little. Put on a tray and proceed for the rest of the mixture.

Heat olive oil in a skillet to a level of about 2cm over a moderate heat. When the olive oil is sizzling, fry the fritters in batches until golden brown on all sides. (Don't overcrowd the frying pan as this drops the heat of the oil.) Take out the ready fritters to a plate lined with paper towel and allow to drain.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a real pleasure. The golden outside opens up to a smooth interior. The spinach adds a fresh, moderately earthy taste, while the cheese provides a savory, umami creaminess. It's possible to replace the cheesy element with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for frying (or neutral oil)
• Lemon wedges, to serve

If using leafy greens, rinse it well, discarding any tough stems, and cut into it into large chunks. Transfer in a deep pan with a bit of hot water over a medium heat. Once cooked, drain in a sieve for about 15 minutes, then press out any extra water and put aside.

When working with previously frozen spinach, completely remove extra water.

Warm the olive oil in a skillet over a medium flame and fry the onion and garlic until softened, about a few minutes. Take off the stove.

Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and beaten eggs in a container and spice with pepper and salt. Combine well until blended. If the dough appears too loose, incorporate some additional breading.

By hand, form the dough into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and put them on a plate topped with baking paper. Seal and cool for at least 1 hour.

In a large frying pan over moderate heat, heat cooking oil to a depth of about 1cm. Brown the patties a small batch for a couple of minutes each side, turning so they are golden brown everywhere, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Patties

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

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to taste
• Yogurt and lemon wedges, to serve

Put the brown lentils in a pot and submerge with enough cold water. Cook over a medium flame for about twenty minutes or until almost cooked, pouring additional water to ensure the legumes covered if required.

Add the bulgur wheat and continue cooking until softened. Strain the ingredients well and set aside in a container.

Preheat half of the