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Leek Patties

Bite-sized pan-fried croquettes, often known as keftedes, are a beloved speciality in Sephardic Jewish culinary traditions. These wonderful leek fritters present a flavorful fusion of savory beef with the gentle, slightly sweet essence of tender leeks, rendering them absolutely crave-worthy.

Makes 12

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

Clean the fresh leeks properly and cut away the base and most of the green stalk. Slice lengthwise lengthways then into half-inch slices. Place in a deep pan and submerge with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and spice generously with seasoning. Combine completely using your palms then form a several spoonfuls into a ball, flattening a little. Set on a tray and proceed for the balance of the ingredients.

Warm cooking oil in a skillet to a level of about 2 centimeters over a medium flame. When the olive oil is hot, brown the croquettes in batches until golden on both sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Take out the finished croquettes to a tray covered with kitchen paper and let to drain.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a genuine treat. The crunchy exterior reveals a creamy filling. The spinach imparts a vibrant, somewhat green flavor, while the dairy offers a deep, umami richness. You can substitute the dairy cheese with boiled, pureed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Oil for frying (or use neutral oil)
• Lemon wedges, to garnish

For raw spinach, clean it thoroughly, discarding any tough stems, and cut into it into big pieces. Transfer in a big pot with a small amount water over a moderate heat. Once softened, drain in a colander for about 15 minutes, then squeeze out any remaining moisture and put aside.

If using previously frozen spinach, thoroughly squeeze out extra water.

Preheat the oil in a skillet over a medium flame and cook the diced onion and garlic until softened, about four minutes. Take off the stove.

Put the wilted spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, breading and eggs in a big mixing bowl and flavor with salt and pepper. Mix completely until blended. If the dough looks too loose, add some extra breading.

Using your hands, form the dough into elongated patties slightly larger than a nut but more compact than an chicken egg, and put them on a plate covered with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, heat olive oil to a amount of about 1 centimeter. Fry the croquettes a handful for a couple of minutes each side, flipping so they are golden completely, then put on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a highly nutritious bite or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to accompany

Put the lentils in a pot and cover with enough cold water. Simmer over a moderate heat for about 20 minutes or until partially softened, adding more water to ensure the lentils immersed if necessary.

Mix in the cracked wheat and continue cooking until softened. Remove the water from the mixture completely and put aside in a container.

Warm a portion of the