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Leek Patties

Bite-sized crispy fritters, typically called keftedes, stand as a treasured speciality in Sephardic Jewish culinary traditions. These wonderful leek croquettes offer a delicious fusion of hearty ground beef with the delicate, slightly sweet flavour of leeks, rendering them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Clean the leeks well and trim off the root ends and the bulk of the green tops. Cut lengthwise along the length then into 1.5cm slices. Transfer in a deep pan and cover with cold water, then heat over a medium flame for about 20 mins or until softened.

Strain the cooked leeks and put in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, parsley and paprika and spice well with seasoning. Stir thoroughly using your hands then shape a several scoops into a patty, flattening a slightly. Set on a platter and continue for the rest of the preparation.

Warm olive oil in a skillet to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, cook the fritters in batches until golden brown on all sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Take out the ready patties to a dish covered with paper towel and let to drain.

Present with lemon slices.

Spinach Patties

These spinach with cheese fritters are a real delight. The crispy crust gives way to a soft center. The leafy spinach imparts a vibrant, slightly green note, while the cheese offers a rich, umami smoothness. It's possible to replace the dairy cheese with steamed, crushed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon wedges, to garnish

When using leafy greens, wash it carefully, getting rid of any tough stems, and cut into it into large chunks. Put in a large saucepan with a little liquid over a medium flame. Once wilted, remove in a sieve for about 15 mins, then squeeze out any extra water and put aside.

If using defrosted spinach, carefully remove extra water.

Heat the cooking oil in a pan over a medium flame and saute the diced onion and garlic until softened, about four minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, spice, red spice, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Mix well until blended. If the dough seems too loose, mix in some more breadcrumbs.

Using your hands, mold the preparation into oval shapes a bit bigger than a walnut shell but smaller than an large egg, and put them on a plate topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a depth of about half an inch. Fry the patties a few at a time for a couple of minutes per side, rotating so they are crispy everywhere, then place on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these croquettes are not only tasty but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to garnish

Place the brown lentils in a pan and fill with plenty of cold water. Cook over a medium heat for about 20 mins or until almost cooked, pouring more water to maintain the pulses immersed if necessary.

Stir in the cracked wheat and proceed cooking until tender. Strain the mixture thoroughly and set aside in a container.

Heat 50% of the