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Leek Patties

Bite-sized pan-fried patties, typically referred to as keftedes, stand as a beloved signature dish in Sephardic culinary traditions. These particular leek patties deliver a tasty combination of hearty beef with the delicate, mildly sweet essence of leeks, rendering them truly crave-worthy.

Makes 12

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

Clean the fresh leeks carefully and remove the roots and the majority of the dark green parts. Slice in half longways then into 1.5-centimeter rounds. Transfer in a large skillet and submerge with cold water, then heat over a medium heat for about twenty minutes or until softened.

Strain the leeks and place in a big bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor generously with pepper and salt. Stir well using your palms then mold a couple of tablespoonfuls into a patty, flattening a little. Set on a platter and continue for the rest of the preparation.

Warm oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, cook the croquettes in small batches until golden brown on each side. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Remove the ready croquettes to a plate lined with absorbent paper and permit to rest.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach patties are a genuine pleasure. The crispy exterior gives way to a smooth center. The leafy spinach brings a bright, slightly earthy note, while the grated cheese provides a savory, savory smoothness. It's possible to replace the cheese with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for frying (or use sunflower oil)
• Lemon wedges, to accompany

When using fresh spinach, rinse it carefully, discarding any tough stems, and coarsely chop it into big pieces. Place in a big pot with a bit of hot water over a medium heat. Once softened, remove in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

For previously frozen spinach, carefully remove excess liquid.

Warm the olive oil in a frying pan over a medium heat and fry the onion and garlic cloves until softened, about a few minutes. Remove from the heat.

Put the cooked spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and beaten eggs in a container and season with pepper and salt. Stir thoroughly until blended. If the mixture appears too soft, incorporate some additional breading.

By hand, form the dough into elongated patties slightly larger than a walnut but more compact than an chicken egg, and set them on a baking sheet covered with baking paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, heat olive oil to a level of about half an inch. Fry the croquettes a small batch for two to three minutes per side, turning so they are golden all over, then place on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these patties are not only delicious but also a highly wholesome snack or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to serve

Place the lentils in a pot and submerge with ample fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding additional water to keep the pulses submerged if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Drain the ingredients well and put aside in a mixing bowl.

Heat a portion of the