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Leek Patties

Small pan-fried fritters, commonly known as keftedes, are a treasured delicacy in Sephardic cooking. These particular leek patties offer a tasty blend of savory minced beef with the subtle, mildly sweet essence of leeks, and they are truly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and cut away the base and the majority of the green tops. Chop in half lengthways then into half-inch pieces. Transfer in a large skillet and fill with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Drain the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, dill, parsley and paprika and spice well with salt and pepper. Combine completely using your palms then mold a few tablespoonfuls into a patty, flattening a slightly. Set on a tray and continue for the balance of the preparation.

Preheat cooking oil in a pan to a level of about 2 centimeters over a moderate heat. When the heated oil is hot, cook the croquettes in batches until crispy on each side. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Remove the cooked patties to a dish covered with paper towel and permit to cool.

Serve with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a genuine delight. The golden exterior gives way to a smooth center. The leafy spinach brings a vibrant, moderately earthy taste, while the dairy offers a deep, flavorful creaminess. Feel free to swap the dairy cheese with steamed, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to serve

For fresh spinach, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a bit of liquid over a medium flame. Once cooked, remove in a colander for about a quarter hour, then remove any remaining moisture and reserve.

If using thawed frozen spinach, carefully remove excess liquid.

Heat the cooking oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until tender, about four minutes. Remove from the stove.

Combine the cooked spinach, fried onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with seasoning. Combine completely until combined. If the dough looks too loose, add some extra crumbs.

With your fingers, mold the preparation into oval shapes slightly larger than a walnut shell but less bulky than an chicken egg, and set them on a baking sheet topped with parchment paper. Seal and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a depth of about half an inch. Fry the patties a handful for a couple of minutes each side, turning so they are golden everywhere, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and moist center, these fritters are not only flavorful but also a highly nutritious appetizer or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a pan and cover with ample water. Simmer over a moderate heat for about twenty minutes or until almost cooked, adding extra liquid to keep the legumes submerged if necessary.

Add the bulgur wheat and proceed cooking until tender. Drain the lentils and burghul thoroughly and put aside in a container.

Preheat 50% of the