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Leek Croquettes

Bite-sized pan-fried croquettes, typically referred to as keftedes, stand as a treasured speciality in Sephardic cuisine. These particular leek fritters deliver a delicious fusion of hearty ground beef with the gentle, sweetly mild essence of leeks, making them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the leeks properly and cut away the root ends and most of the green stalk. Cut in half longways then into 1.5cm pieces. Put in a large skillet and submerge with water, then cook over a medium heat for about 20 minutes or until softened.

Drain the cooked leeks and put in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, parsley and paprika and flavor well with seasoning. Stir well using your hands then form a several scoops into a patty, pressing a bit. Put on a platter and repeat for the balance of the ingredients.

Preheat olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the oil is sizzling, fry the patties in batches until crispy on each side. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Transfer the cooked patties to a plate topped with paper towel and allow to rest.

Present with fresh lemon.

Spinach Patties

These spinach with cheese fritters are a true delight. The golden crust opens up to a creamy filling. The spinach imparts a fresh, slightly natural note, while the cheese provides a rich, flavorful smoothness. Feel free to swap the cheese with cooked, crushed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon slices, to serve

If using raw spinach, clean it carefully, getting rid of any hard stems, and roughly chop it into big pieces. Put in a big pot with a bit of liquid over a medium heat. Once softened, strain in a strainer for about a quarter hour, then press out any excess liquid and set aside.

When working with thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the oil in a frying pan over a moderate heat and cook the diced onion and garlic until translucent, about four minutes. Take off the stove.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a container and season with pepper and salt. Mix well until combined. If the dough looks too soft, mix in some extra breadcrumbs.

By hand, mold the mixture into oval shapes slightly larger than a nut but less bulky than an egg, and place them on a baking sheet covered with baking paper. Wrap and cool for at least 1 hour.

In a big skillet over medium heat, heat olive oil to a depth of about half an inch. Brown the croquettes a handful for a couple of minutes on both sides, rotating so they are golden everywhere, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their crispy exterior and moist center, these patties are not only flavorful but also a highly healthy bite or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to serve

Put the lentils in a pan and fill with ample cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, including more water to maintain the lentils immersed if required.

Add the burghul and proceed cooking until softened. Strain the lentils and burghul completely and put aside in a bowl.

Preheat a portion of the