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Leek Patties

Bite-sized pan-fried patties, typically referred to as keftedes, stand as a cherished speciality in Sephardic cuisine. These leek patties present a delicious combination of hearty ground beef with the delicate, mildly sweet essence of tender leeks, and they are truly irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the leeks well and cut away the base and the majority of the dark green parts. Slice into halves longways then into 1.5cm pieces. Transfer in a large skillet and cover with fresh water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and spice and flavor liberally with salt and pepper. Combine completely using your palms then form a few tablespoonfuls into a patty, shaping a bit. Put on a tray and proceed for the rest of the mixture.

Preheat cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the olive oil is hot, brown the croquettes in batches until golden brown on each side. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Transfer the cooked croquettes to a plate topped with paper towel and permit to cool.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese croquettes are a real treat. The crispy exterior reveals a creamy center. The leafy spinach adds a bright, somewhat natural flavor, while the grated cheese gives a savory, flavorful creaminess. It's possible to replace the cheese with steamed, crushed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

When using raw spinach, wash it well, getting rid of any stalks, and cut into it into big pieces. Transfer in a big pot with a small amount hot water over a medium flame. Once wilted, remove in a colander for about 15 mins, then remove any remaining moisture and set aside.

If using defrosted spinach, completely squeeze out excess liquid.

Warm the oil in a frying pan over a medium flame and saute the chopped onion and garlic until tender, about four minutes. Take off the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, breading and beaten eggs in a container and spice with salt and pepper. Mix thoroughly until combined. If the dough appears too soft, mix in some more breadcrumbs.

By hand, shape the dough into oval shapes a bit bigger than a walnut but less bulky than an large egg, and set them on a baking sheet lined with baking paper. Cover and refrigerate for at least one hour.

In a wide pan over moderate heat, heat oil to a amount of about 1cm. Cook the croquettes a small batch for a couple of minutes per side, turning so they are crispy completely, then transfer on paper towel.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and soft inside, these patties are not only tasty but also a extremely wholesome appetizer or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Place the lentils in a pan and fill with ample water. Boil over a medium heat for about 20 minutes or until partially softened, including additional water to ensure the legumes immersed if necessary.

Mix in the burghul and keep cooking until fully cooked. Remove the water from the lentils and burghul well and put aside in a mixing bowl.

Warm half of the