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Leek Patties

Petite crispy croquettes, often called keftedes, represent a cherished delicacy in Sephardic cuisine. These particular leek fritters offer a delicious combination of savory ground beef with the delicate, slightly sweet taste of leeks, and they are absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to garnish

Clean the fresh leeks carefully and trim off the root ends and the majority of the green stalk. Cut lengthwise lengthways then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with cold water, then heat over a medium flame for about twenty minutes or until tender.

Remove the water from the cooked leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and spice well with salt and pepper. Mix well using your fingers then mold a several spoonfuls into a ball, shaping a little. Put on a platter and repeat for the remaining of the preparation.

Heat cooking oil in a pan to a level of about 2cm over a medium flame. When the oil is ready, fry the fritters in small groups until golden brown on both sides. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Transfer the finished fritters to a tray topped with kitchen paper and permit to cool.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach and cheese patties are a real delight. The golden crust gives way to a soft center. The fresh spinach adds a bright, moderately natural flavor, while the grated cheese offers a rich, flavorful smoothness. It's possible to replace the cheesy element with boiled, mashed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

When using raw spinach, wash it carefully, discarding any hard stems, and coarsely chop it into big pieces. Place in a big pot with a small amount water over a medium flame. Once wilted, strain in a colander for about 15 mins, then press out any extra water and put aside.

When working with thawed frozen spinach, completely press out extra water.

Heat the olive oil in a frying pan over a moderate heat and saute the chopped onion and minced garlic until softened, about a few minutes. Remove from the heat.

Combine the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, spice, paprika, dry crumbs and eggs in a container and flavor with salt and pepper. Stir well until blended. If the preparation appears too soft, incorporate some additional breading.

Using your hands, form the mixture into elongated patties slightly larger than a walnut but smaller than an chicken egg, and set them on a plate covered with parchment paper. Cover and cool for at least 1 hour.

In a large frying pan over medium heat, preheat oil to a level of about 1 centimeter. Brown the fritters a handful for 2–3 minutes on both sides, flipping so they are golden everywhere, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Boasting a crunchy outside and soft inside, these croquettes are not only delicious but also a extremely wholesome bite or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to accompany

Add the brown lentils in a pan and fill with enough water. Simmer over a medium heat for about 20 minutes or until partially softened, adding extra liquid to keep the legumes submerged if needed.

Add the burghul and continue cooking until fully cooked. Strain the lentils and burghul thoroughly and set aside in a bowl.

Preheat 50% of the