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Leek Patties

Bite-sized crispy croquettes, commonly referred to as keftedes, are a cherished speciality in Sephardic cooking. These particular leek patties offer a delicious blend of hearty minced beef with the subtle, slightly sweet essence of fresh leeks, and they are truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Wash the fresh leeks properly and trim off the root ends and the bulk of the dark green parts. Chop into halves along the length then into half-inch rounds. Put in a deep pan and fill with water, then heat over a medium heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and spice generously with salt and pepper. Combine completely using your fingers then form a several scoops into a croquette, flattening a little. Set on a platter and proceed for the remaining of the ingredients.

Heat oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is ready, fry the patties in batches until golden on each side. (Don't overcrowd the skillet as this drops the heat of the cooking oil.) Transfer the cooked patties to a plate topped with absorbent paper and allow to rest.

Serve with fresh lemon.

Keftes de Espinacha

These spinach with cheese croquettes are a true treat. The crispy crust gives way to a soft filling. The spinach brings a fresh, slightly green flavor, while the grated cheese provides a rich, savory richness. Feel free to swap the cheese with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

If using leafy greens, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a bit of hot water over a medium flame. Once cooked, remove in a strainer for about a quarter hour, then remove any remaining moisture and reserve.

For thawed frozen spinach, completely remove extra water.

Preheat the oil in a frying pan over a moderate heat and saute the onion and minced garlic until softened, about 4 minutes. Remove from the stove.

Combine the prepared spinach, cooked onion and softened garlic, hard cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine well until incorporated. If the preparation seems too loose, mix in some extra breading.

With your fingers, mold the dough into oval croquettes a bit bigger than a walnut shell but less bulky than an egg, and set them on a plate topped with baking paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat oil to a depth of about 1 centimeter. Cook the croquettes a few at a time for 2–3 minutes on both sides, flipping so they are golden brown all over, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Patties

With their crunchy outside and tender interior, these croquettes are not only delicious but also a extremely healthy snack or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to serve

Add the lentils in a pot and fill with enough fresh water. Cook over a medium flame for about 20 minutes or until nearly done, adding more water to ensure the legumes immersed if necessary.

Mix in the bulgur wheat and proceed cooking until softened. Drain the ingredients thoroughly and reserve in a mixing bowl.

Warm a portion of the