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Leek Patties

Bite-sized fried fritters, typically called keftedes, are a cherished speciality in Sephardic culinary traditions. These wonderful leek croquettes present a tasty blend of savory minced beef with the subtle, sweetly mild essence of tender leeks, and they are utterly addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Clean the fresh leeks properly and trim off the roots and the bulk of the green tops. Chop in half along the length then into 1.5cm slices. Put in a deep frying pan and submerge with cold water, then cook over a medium heat for about 20 minutes or until tender.

Strain the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and spice well with salt and pepper. Stir thoroughly using your palms then mold a few spoonfuls into a patty, pressing a slightly. Place on a plate and repeat for the balance of the mixture.

Preheat cooking oil in a pan to a depth of about 2cm over a medium flame. When the olive oil is hot, cook the patties in batches until golden brown on each side. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Remove the cooked croquettes to a plate topped with paper towel and allow to rest.

Offer with lemon slices.

Spinach Croquettes

These amazing cheesy spinach fritters are a real pleasure. The crunchy exterior opens up to a soft filling. The fresh spinach adds a bright, somewhat natural note, while the dairy offers a deep, flavorful creaminess. It's possible to replace the cheese with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

For leafy greens, wash it thoroughly, removing any stalks, and coarsely chop it into big pieces. Transfer in a big pot with a small amount hot water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then remove any remaining moisture and reserve.

For thawed frozen spinach, carefully press out extra water.

Warm the olive oil in a frying pan over a medium heat and fry the chopped onion and minced garlic until softened, about four minutes. Take off the flame.

Put the wilted spinach, fried onion and garlic, kefalotyri, soft cheese, spice, paprika, breading and beaten eggs in a large bowl and season with salt and pepper. Combine well until blended. If the mixture looks too soft, mix in some more breading.

With your fingers, form the mixture into oval shapes somewhat larger than a walnut but more compact than an large egg, and set them on a tray covered with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, heat olive oil to a depth of about 1cm. Cook the croquettes a few at a time for two to three minutes each side, turning so they are crispy everywhere, then transfer on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a crispy exterior and tender interior, these patties are not only flavorful but also a highly wholesome appetizer or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to garnish

Add the dry lentils in a pot and cover with enough water. Cook over a medium heat for about 20 mins or until almost cooked, adding additional water to ensure the lentils immersed if required.

Add the cracked wheat and continue cooking until fully cooked. Drain the mixture completely and put aside in a bowl.

Heat 50% of the