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Leek Patties

Petite fried patties, typically called keftedes, are a beloved delicacy in Sephardic culinary traditions. These leek croquettes offer a flavorful fusion of savory ground beef with the delicate, slightly sweet taste of fresh leeks, making them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks well and remove the base and the majority of the green stalk. Chop in half along the length then into 1.5cm pieces. Transfer in a deep frying pan and cover with cold water, then cook over a moderate heat for about 20 minutes or until cooked through.

Drain the leeks and place in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and spice liberally with salt and pepper. Mix completely using your palms then form a few spoonfuls into a croquette, shaping a slightly. Set on a platter and continue for the rest of the mixture.

Heat oil in a skillet to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, brown the croquettes in batches until crispy on all sides. (Avoid overcrowding the pan as this reduces the heat of the cooking oil.) Transfer the cooked patties to a plate lined with paper towel and permit to rest.

Serve with lemon wedges.

Spinach Patties

These amazing spinach and cheese croquettes are a genuine treat. The crispy outside reveals a soft filling. The spinach imparts a bright, somewhat green note, while the dairy offers a savory, savory creaminess. It's possible to replace the cheesy element with boiled, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Fresh lemon, to garnish

For fresh spinach, wash it carefully, discarding any tough stems, and cut into it into sizable portions. Put in a big pot with a small amount liquid over a moderate heat. Once cooked, drain in a strainer for about 15 mins, then press out any remaining moisture and reserve.

When working with previously frozen spinach, thoroughly press out unwanted moisture.

Warm the cooking oil in a skillet over a medium heat and cook the chopped onion and garlic cloves until translucent, about 4 minutes. Take off the heat.

Put the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Combine thoroughly until incorporated. If the preparation seems too loose, mix in some more breadcrumbs.

By hand, form the mixture into elongated patties somewhat larger than a walnut shell but smaller than an egg, and put them on a baking sheet topped with wax paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium flame, warm oil to a amount of about half an inch. Brown the croquettes a few at a time for 2–3 minutes per side, turning so they are crispy everywhere, then put on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these patties are not only flavorful but also a extremely healthy bite or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to accompany

Put the lentils in a saucepan and fill with enough cold water. Cook over a medium heat for about 20 mins or until nearly done, adding more water to ensure the lentils covered if necessary.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and put aside in a bowl.

Heat 50% of the