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Leek Patties

Bite-sized pan-fried patties, commonly known as keftedes, stand as a cherished delicacy in Sephardic culinary traditions. These wonderful leek patties present a flavorful blend of savory ground beef with the gentle, sweetly mild essence of fresh leeks, and they are truly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the leeks properly and cut away the base and the bulk of the green stalk. Slice in half along the length then into 1.5cm rounds. Place in a large skillet and fill with cold water, then cook over a medium heat for about 20 mins or until cooked through.

Strain the leeks and place in a big bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and flavor liberally with salt and pepper. Stir completely using your hands then form a couple of spoonfuls into a croquette, shaping a little. Place on a platter and continue for the rest of the ingredients.

Preheat olive oil in a frying pan to a amount of about 2cm over a medium flame. When the heated oil is ready, fry the fritters in small groups until golden on both sides. (Do not fill the pan as this lowers the heat of the oil.) Transfer the finished patties to a plate topped with absorbent paper and let to drain.

Present with lemon slices.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine treat. The crispy exterior opens up to a smooth center. The fresh spinach imparts a vibrant, somewhat earthy note, while the grated cheese gives a savory, savory smoothness. Feel free to swap the dairy cheese with steamed, crushed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or use neutral oil)
• Fresh lemon, to garnish

If using leafy greens, rinse it well, removing any hard stems, and cut into it into large chunks. Put in a deep pan with a small amount liquid over a medium heat. Once wilted, drain in a colander for about 15 minutes, then squeeze out any excess liquid and set aside.

If using previously frozen spinach, completely remove excess liquid.

Preheat the cooking oil in a pan over a medium flame and saute the diced onion and garlic cloves until tender, about a few minutes. Turn off the heat.

Place the cooked spinach, fried onion and softened garlic, hard cheese, ricotta, nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with salt and pepper. Stir completely until blended. If the dough appears too wet, add some more breading.

By hand, mold the preparation into elongated patties a bit bigger than a nut but more compact than an large egg, and put them on a baking sheet lined with parchment paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, preheat cooking oil to a amount of about 1 centimeter. Brown the patties a handful for two to three minutes on both sides, flipping so they are golden completely, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a highly wholesome bite or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to serve

Add the lentils in a saucepan and fill with ample cold water. Boil over a moderate heat for about twenty minutes or until partially softened, adding more water to maintain the pulses immersed if needed.

Add the cracked wheat and keep cooking until tender. Remove the water from the lentils and burghul well and put aside in a container.

Warm 50% of the