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Leek Croquettes

Bite-sized crispy fritters, typically called keftedes, stand as a treasured delicacy in Sephardic cuisine. These leek fritters present a tasty blend of savory minced beef with the gentle, slightly sweet taste of leeks, and they are absolutely crave-worthy.

Makes 12

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

Clean the leeks carefully and remove the root ends and the bulk of the green stalk. Chop in half longways then into 1.5-centimeter pieces. Transfer in a deep pan and cover with fresh water, then cook over a medium flame for about 20 mins or until tender.

Strain the cooked leeks and put in a large mixing bowl with the beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and spice liberally with seasoning. Mix well using your hands then mold a several scoops into a ball, shaping a little. Put on a platter and proceed for the remaining of the preparation.

Preheat oil in a frying pan to a depth of about ¾ inch over a medium heat. When the olive oil is hot, cook the patties in small batches until golden on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the cooking oil.) Take out the finished patties to a plate topped with absorbent paper and allow to drain.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese patties are a real treat. The crispy outside gives way to a smooth center. The leafy spinach brings a vibrant, moderately natural flavor, while the dairy gives a rich, umami richness. It's possible to replace the dairy cheese with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for pan-frying (or sunflower oil)
• Fresh lemon, to accompany

For leafy greens, rinse it well, discarding any stalks, and cut into it into sizable portions. Transfer in a deep pan with a small amount liquid over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then press out any extra water and set aside.

When working with previously frozen spinach, thoroughly squeeze out excess liquid.

Heat the oil in a frying pan over a medium flame and saute the chopped onion and garlic until tender, about 4 minutes. Turn off the flame.

Place the wilted spinach, cooked onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, paprika, breading and eggs in a big mixing bowl and season with seasoning. Mix thoroughly until incorporated. If the mixture looks too soft, mix in some more breadcrumbs.

Using your hands, mold the mixture into elongated patties slightly larger than a walnut but smaller than an large egg, and set them on a baking sheet lined with wax paper. Cover and chill for at least one hour.

In a wide pan over medium heat, warm cooking oil to a level of about 1cm. Fry the croquettes a small batch for 2–3 minutes per side, turning so they are golden brown all over, then put on paper towel.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a wonderfully wholesome bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to garnish

Put the dry lentils in a saucepan and submerge with ample cold water. Simmer over a medium flame for about 20 mins or until almost cooked, including extra liquid to maintain the lentils covered if needed.

Mix in the cracked wheat and keep cooking until softened. Drain the ingredients thoroughly and reserve in a mixing bowl.

Preheat half of the