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Leek Patties

Bite-sized crispy croquettes, commonly called keftedes, are a treasured speciality in Sephardic cuisine. These particular leek croquettes offer a delicious combination of savory ground beef with the delicate, mildly sweet taste of leeks, making them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Wash the fresh leeks well and cut away the roots and the bulk of the dark green parts. Slice into halves longways then into half-inch pieces. Place in a large skillet and submerge with water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, dill, parsley and sweet paprika and flavor generously with pepper and salt. Mix thoroughly using your fingers then shape a several scoops into a patty, pressing a slightly. Place on a plate and proceed for the rest of the mixture.

Preheat olive oil in a pan to a level of about 2cm over a medium flame. When the oil is ready, brown the patties in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Transfer the cooked patties to a plate topped with absorbent paper and permit to drain.

Present with lemon wedges.

Keftes de Espinacha

These spinach and cheese croquettes are a real delight. The golden outside opens up to a creamy interior. The fresh spinach brings a fresh, moderately earthy note, while the dairy offers a rich, savory smoothness. It's possible to replace the dairy cheese with cooked, crushed potatoes if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For fresh spinach, wash it carefully, getting rid of any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a small amount liquid over a medium heat. Once cooked, drain in a colander for about 15 mins, then remove any remaining moisture and put aside.

For previously frozen spinach, carefully remove excess liquid.

Warm the oil in a frying pan over a medium flame and fry the diced onion and garlic until tender, about 4 minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and spice with salt and pepper. Stir well until combined. If the preparation seems too loose, add some more breadcrumbs.

Using your hands, form the mixture into oval shapes somewhat larger than a walnut but less bulky than an large egg, and put them on a tray lined with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium heat, warm olive oil to a amount of about 1 centimeter. Cook the patties a handful for two to three minutes each side, rotating so they are crispy all over, then place on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a crispy exterior and tender interior, these patties are not only delicious but also a wonderfully healthy appetizer or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to serve

Add the lentils in a pot and fill with ample cold water. Cook over a medium flame for about 20 minutes or until partially softened, adding more water to keep the legumes covered if necessary.

Add the bulgur wheat and keep cooking until tender. Remove the water from the ingredients well and set aside in a container.

Heat half of the