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Leek Patties

Small fried fritters, often known as keftedes, are a cherished signature dish in Sephardic Jewish culinary traditions. These wonderful leek fritters present a delicious fusion of savory minced beef with the subtle, mildly sweet taste of tender leeks, rendering them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Wash the green leeks properly and cut away the roots and the majority of the dark green parts. Slice lengthwise longways then into half-inch slices. Transfer in a deep frying pan and fill with water, then cook over a medium heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with seasoning. Combine well using your hands then shape a few scoops into a croquette, flattening a slightly. Place on a plate and proceed for the rest of the preparation.

Heat oil in a skillet to a level of about ¾ inch over a medium heat. When the olive oil is sizzling, cook the croquettes in small groups until golden on all sides. (Avoid overcrowding the pan as this drops the heat of the oil.) Remove the ready fritters to a tray covered with paper towel and allow to cool.

Offer with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine treat. The crispy outside gives way to a soft filling. The leafy spinach brings a bright, moderately natural note, while the cheese provides a savory, flavorful creaminess. It's possible to replace the cheesy element with steamed, crushed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Oil for frying (or neutral oil)
• Lemon slices, to garnish

For leafy greens, wash it well, removing any tough stems, and cut into it into sizable portions. Put in a big pot with a little water over a moderate heat. Once cooked, strain in a strainer for about 15 minutes, then squeeze out any excess liquid and put aside.

When working with defrosted spinach, completely squeeze out excess liquid.

Warm the olive oil in a pan over a medium heat and saute the onion and garlic cloves until translucent, about a few minutes. Turn off the stove.

Place the wilted spinach, fried onion and garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir completely until combined. If the mixture seems too wet, add some additional crumbs.

With your fingers, shape the dough into elongated patties somewhat larger than a walnut but smaller than an large egg, and put them on a baking sheet topped with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a level of about 1 centimeter. Brown the fritters a handful for 2–3 minutes each side, flipping so they are golden all over, then place on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these croquettes are not only tasty but also a extremely healthy bite or meal.

Produces 12

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

Add the brown lentils in a pot and submerge with plenty of fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, including more water to maintain the legumes covered if needed.

Stir in the bulgur wheat and keep cooking until fully cooked. Strain the mixture completely and put aside in a container.

Preheat half of the