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Leek Croquettes

Small pan-fried croquettes, often referred to as keftedes, are a cherished delicacy in Sephardic culinary traditions. These leek patties present a tasty combination of rich ground beef with the subtle, mildly sweet essence of leeks, and they are truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Clean the green leeks properly and remove the root ends and most of the dark green parts. Cut in half lengthways then into half-inch slices. Put in a deep frying pan and cover with water, then cook over a medium flame for about 20 minutes or until tender.

Strain the leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and season generously with salt and pepper. Mix thoroughly using your hands then form a couple of scoops into a croquette, shaping a little. Set on a plate and continue for the remaining of the ingredients.

Heat oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is hot, cook the croquettes in small batches until crispy on all sides. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Transfer the cooked croquettes to a plate lined with paper towel and permit to drain.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach patties are a real delight. The golden exterior opens up to a soft center. The fresh spinach brings a bright, somewhat earthy note, while the grated cheese provides a deep, flavorful richness. It's possible to replace the dairy cheese with cooked, pureed potato if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon slices, to accompany

When using leafy greens, rinse it well, getting rid of any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a little water over a medium heat. Once cooked, remove in a sieve for about 15 mins, then squeeze out any extra water and put aside.

When working with thawed frozen spinach, carefully remove excess liquid.

Warm the oil in a frying pan over a moderate heat and fry the onion and minced garlic until softened, about 4 minutes. Remove from the flame.

Combine the wilted spinach, sauteed onion and garlic, grated cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until combined. If the mixture seems too wet, incorporate some more crumbs.

With your fingers, mold the dough into oval shapes somewhat larger than a walnut shell but less bulky than an large egg, and place them on a tray covered with baking paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, warm cooking oil to a level of about half an inch. Brown the croquettes a handful for two to three minutes per side, turning so they are golden all over, then put on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these croquettes are not only tasty but also a extremely wholesome bite or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the dry lentils in a saucepan and cover with ample water. Simmer over a medium heat for about 20 mins or until partially softened, pouring additional water to maintain the pulses covered if required.

Mix in the bulgur wheat and proceed cooking until fully cooked. Drain the ingredients completely and reserve in a bowl.

Preheat 50% of the