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Leek Patties

Small pan-fried patties, commonly called keftedes, represent a cherished delicacy in Sephardic Jewish cuisine. These particular leek patties offer a tasty combination of hearty beef with the delicate, mildly sweet essence of fresh leeks, making them truly crave-worthy.

Makes 12

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

Thoroughly wash the green leeks properly and trim off the roots and most of the green stalk. Chop in half along the length then into 1.5-centimeter rounds. Transfer in a deep pan and submerge with cold water, then cook over a moderate heat for about 20 minutes or until softened.

Remove the water from the softened leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and spice and flavor liberally with seasoning. Mix completely using your palms then form a several scoops into a patty, flattening a bit. Place on a platter and proceed for the remaining of the preparation.

Heat olive oil in a skillet to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, fry the croquettes in batches until golden on all sides. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Transfer the finished patties to a dish covered with paper towel and let to cool.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach patties are a real treat. The crunchy outside reveals a creamy interior. The spinach brings a fresh, slightly earthy flavor, while the grated cheese offers a deep, umami creaminess. It's possible to replace the cheese with cooked, crushed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Cooking oil for deep-frying (or vegetable oil)
• Fresh lemon, to garnish

If using leafy greens, wash it thoroughly, getting rid of any hard stems, and coarsely chop it into sizable portions. Transfer in a big pot with a little liquid over a medium heat. Once wilted, drain in a strainer for about 15 minutes, then press out any excess liquid and reserve.

For defrosted spinach, carefully squeeze out excess liquid.

Warm the olive oil in a skillet over a medium heat and cook the onion and minced garlic until tender, about 4 minutes. Take off the stove.

Place the prepared spinach, cooked onion and garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and eggs in a container and season with pepper and salt. Stir completely until combined. If the preparation seems too wet, incorporate some additional breadcrumbs.

By hand, mold the dough into elongated patties a bit bigger than a walnut but less bulky than an chicken egg, and put them on a baking sheet topped with baking paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium flame, heat olive oil to a depth of about half an inch. Brown the patties a few at a time for two to three minutes on both sides, flipping so they are golden brown everywhere, then place on paper towel.

Serve with fresh lemon.

Lentil Croquettes

With their golden crust and tender interior, these fritters are not only tasty but also a wonderfully nutritious snack or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to serve

Put the lentils in a pot and fill with ample cold water. Cook over a medium heat for about twenty minutes or until nearly done, including additional water to maintain the pulses immersed if necessary.

Mix in the burghul and keep cooking until tender. Drain the ingredients completely and reserve in a mixing bowl.

Warm a portion of the