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Leek Patties

Petite crispy fritters, typically called keftedes, are a cherished signature dish in Sephardic Jewish cuisine. These particular leek croquettes offer a tasty combination of savory minced beef with the delicate, sweetly mild essence of leeks, rendering them truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and trim off the base and the majority of the green stalk. Chop into halves lengthways then into 1.5-centimeter pieces. Put in a deep frying pan and cover with water, then heat over a moderate heat for about twenty minutes or until cooked through.

Strain the softened leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and spice well with pepper and salt. Mix thoroughly using your hands then form a couple of spoonfuls into a patty, pressing a slightly. Place on a plate and repeat for the balance of the preparation.

Heat cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is sizzling, fry the patties in small batches until golden brown on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the cooking oil.) Remove the cooked fritters to a tray topped with absorbent paper and let to drain.

Present with fresh lemon.

Spinach Croquettes

These cheesy spinach croquettes are a real pleasure. The crispy crust reveals a smooth filling. The leafy spinach adds a bright, slightly natural flavor, while the grated cheese gives a savory, umami creaminess. You can substitute the dairy cheese with boiled, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Oil for frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

If using raw spinach, wash it carefully, discarding any hard stems, and coarsely chop it into sizable portions. Put in a large saucepan with a bit of hot water over a medium heat. Once softened, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and reserve.

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

Warm the olive oil in a pan over a medium flame and fry the diced onion and garlic cloves until translucent, about four minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and spice with salt and pepper. Combine well until blended. If the mixture looks too loose, add some additional crumbs.

By hand, shape the mixture into oval croquettes a bit bigger than a walnut but less bulky than an egg, and set them on a plate covered with baking paper. Seal and chill for at least 1 hour.

In a big skillet over moderate heat, warm cooking oil to a level of about 1 centimeter. Brown the fritters a handful for a couple of minutes per side, turning so they are golden everywhere, then put on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

Boasting a golden crust and moist center, these croquettes are not only delicious but also a wonderfully healthy bite or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to liking
• Yogurt and fresh lemon, to serve

Place the brown lentils in a saucepan and submerge with enough water. Cook over a medium heat for about 20 mins or until almost cooked, adding more water to maintain the pulses immersed if needed.

Add the burghul and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Heat a portion of the