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Leek Patties

Small pan-fried patties, often called keftedes, are a cherished signature dish in Sephardic cooking. These wonderful leek patties present a flavorful blend of rich beef with the subtle, sweetly mild essence of fresh leeks, making them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the green leeks carefully and cut away the base and the majority of the green stalk. Chop in half lengthways then into 1.5-centimeter pieces. Place in a deep pan and cover with cold water, then cook over a medium flame for about twenty minutes or until softened.

Strain the leeks and place in a big bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, parsley and spice and flavor generously with seasoning. Combine well using your fingers then shape a several scoops into a patty, shaping a little. Put on a platter and proceed for the balance of the ingredients.

Heat olive oil in a pan to a depth of about 2cm over a medium flame. When the heated oil is sizzling, brown the croquettes in small batches until crispy on both sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Transfer the ready fritters to a tray lined with kitchen paper and permit to rest.

Serve with lemon slices.

Spinach Patties

These delightful spinach with cheese fritters are a real delight. The crispy crust gives way to a soft center. The leafy spinach adds a fresh, slightly natural note, while the dairy offers a deep, savory richness. It's possible to replace the dairy cheese with steamed, pureed potato if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

When using leafy greens, clean it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a small amount liquid over a medium heat. Once cooked, strain in a colander for about 15 mins, then press out any extra water and set aside.

If using defrosted spinach, completely squeeze out unwanted moisture.

Warm the cooking oil in a skillet over a medium flame and fry the chopped onion and garlic cloves until softened, about 4 minutes. Take off the stove.

Combine the prepared spinach, sauteed onion and softened garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Mix well until incorporated. If the preparation seems too loose, mix in some more breadcrumbs.

By hand, mold the dough into oval croquettes slightly larger than a nut but less bulky than an chicken egg, and place them on a baking sheet covered with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium flame, preheat cooking oil to a depth of about half an inch. Cook the patties a handful for a couple of minutes each side, flipping so they are golden completely, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a highly wholesome snack or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to serve

Add the lentils in a pan and submerge with plenty of water. Simmer over a moderate heat for about 20 mins or until nearly done, including more water to keep the legumes covered if required.

Add the cracked wheat and keep cooking until softened. Strain the mixture completely and reserve in a bowl.

Heat a portion of the