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Leek Patties

Small fried croquettes, commonly known as keftedes, stand as a cherished signature dish in Sephardic Jewish culinary traditions. These wonderful leek patties present a flavorful blend of savory ground beef with the delicate, mildly sweet flavour of fresh leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to garnish

Clean the leeks properly and trim off the root ends and the majority of the green stalk. Chop in half lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and fill with cold water, then heat over a medium heat for about 20 minutes or until cooked through.

Drain the leeks and put in a big bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and spice and season generously with salt and pepper. Mix completely using your palms then shape a couple of tablespoonfuls into a ball, flattening a bit. Put on a tray and continue for the remaining of the mixture.

Heat oil in a skillet to a depth of about ¾ inch over a medium heat. When the heated oil is ready, brown the fritters in small groups until crispy on each side. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Remove the finished croquettes to a dish covered with absorbent paper and let to cool.

Present with fresh lemon.

Spinach Croquettes

These spinach and cheese fritters are a genuine pleasure. The golden outside gives way to a smooth center. The fresh spinach adds a bright, slightly natural taste, while the dairy provides a rich, savory smoothness. Feel free to swap the cheesy element with boiled, mashed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, rinse it carefully, removing any tough stems, and roughly chop it into sizable portions. Place in a big pot with a small amount water over a medium flame. Once wilted, strain in a colander for about a quarter hour, then squeeze out any excess liquid and reserve.

When working with previously frozen spinach, completely remove excess liquid.

Heat the cooking oil in a frying pan over a medium flame and fry the onion and garlic until translucent, about a few minutes. Remove from the stove.

Combine the prepared spinach, fried onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and season with salt and pepper. Combine completely until blended. If the mixture seems too loose, add some additional breadcrumbs.

By hand, mold the dough into oval croquettes somewhat larger than a walnut but smaller than an chicken egg, and set them on a tray topped with parchment paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a level of about 1cm. Fry the croquettes a few at a time for two to three minutes per side, rotating so they are crispy all over, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these fritters are not only delicious but also a wonderfully wholesome bite or main course.

Produces 12

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

Add the dry lentils in a pot and submerge with enough cold water. Simmer over a medium flame for about twenty minutes or until nearly done, including additional water to maintain the pulses covered if required.

Stir in the burghul and keep cooking until softened. Drain the mixture well and set aside in a mixing bowl.

Warm a portion of the