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Leek Patties

Petite fried croquettes, typically referred to as keftedes, are a treasured speciality in Sephardic Jewish cooking. These leek patties present a tasty fusion of hearty beef with the subtle, mildly sweet taste of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks well and cut away the roots and most of the green tops. Chop lengthwise longways then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with fresh water, then cook over a medium flame for about 20 mins or until tender.

Remove the water from the softened leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and spice liberally with salt and pepper. Mix thoroughly using your hands then mold a couple of scoops into a ball, pressing a little. Place on a plate and continue for the rest of the mixture.

Warm olive oil in a skillet to a level of about 2 centimeters over a moderate heat. When the heated oil is hot, cook the patties in small batches until golden brown on each side. (Avoid overcrowding the frying pan as this lowers the oil temperature of the cooking oil.) Remove the finished croquettes to a tray lined with absorbent paper and permit to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese fritters are a true treat. The crispy outside opens up to a creamy filling. The leafy spinach brings a vibrant, somewhat earthy taste, while the cheese offers a deep, flavorful richness. It's possible to replace the dairy cheese with boiled, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Oil for pan-frying (or use sunflower oil)
• Fresh lemon, to accompany

When using fresh spinach, clean it well, removing any stalks, and coarsely chop it into sizable portions. Place in a large saucepan with a little hot water over a medium flame. Once softened, strain in a strainer for about 15 minutes, then squeeze out any excess liquid and put aside.

If using previously frozen spinach, completely remove excess liquid.

Heat the oil in a skillet over a medium heat and cook the chopped onion and garlic cloves until tender, about four minutes. Remove from the heat.

Place the cooked spinach, fried onion and garlic, grated cheese, soft cheese, spice, red spice, dry crumbs and eggs in a large bowl and spice with salt and pepper. Stir thoroughly until blended. If the preparation looks too wet, mix in some additional crumbs.

With your fingers, shape the mixture into oval shapes slightly larger than a nut but more compact than an chicken egg, and put them on a baking sheet covered with wax paper. Wrap and chill for at least 1 hour.

In a wide pan over medium heat, heat oil to a level of about 1cm. Brown the fritters a few at a time for two to three minutes per side, turning so they are golden all over, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a highly wholesome bite or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to garnish

Add the lentils in a pot and cover with plenty of water. Cook over a medium heat for about twenty minutes or until almost cooked, adding additional water to ensure the lentils submerged if required.

Add the bulgur wheat and continue cooking until softened. Strain the mixture completely and put aside in a container.

Preheat half of the