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Leek Patties

Petite crispy patties, often referred to as keftedes, represent a cherished signature dish in Sephardic cuisine. These wonderful leek fritters offer a flavorful combination of rich minced beef with the delicate, mildly sweet essence of leeks, rendering them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Clean the fresh leeks carefully and trim off the roots and the bulk of the dark green parts. Slice in half lengthways then into 1.5-centimeter slices. Put in a deep frying pan and fill with cold water, then simmer over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, parsley and spice and spice liberally with pepper and salt. Mix well using your fingers then form a few tablespoonfuls into a ball, flattening a bit. Set on a plate and proceed for the balance of the preparation.

Warm cooking oil in a frying pan to a depth of about 2cm over a moderate heat. When the oil is ready, fry the croquettes in batches until crispy on both sides. (Don't overcrowd the pan as this drops the heat of the oil.) Transfer the cooked fritters to a tray topped with absorbent paper and let to drain.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese croquettes are a genuine pleasure. The crunchy exterior reveals a smooth interior. The fresh spinach imparts a fresh, moderately earthy taste, while the cheese provides a rich, flavorful creaminess. You can substitute the cheesy element with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon slices, to garnish

When using fresh spinach, clean it carefully, discarding any hard stems, and cut into it into big pieces. Put in a big pot with a bit of water over a medium heat. Once wilted, remove in a sieve for about a quarter hour, then press out any excess liquid and reserve.

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

Heat the oil in a pan over a moderate heat and cook the onion and garlic cloves until translucent, about 4 minutes. Remove from the stove.

Put the wilted spinach, cooked onion and garlic, kefalotyri, ricotta, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and spice with pepper and salt. Combine completely until blended. If the dough seems too soft, add some extra breading.

By hand, form the preparation into oval croquettes a bit bigger than a walnut but less bulky than an large egg, and place them on a plate covered with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium heat, preheat oil to a amount of about 1 centimeter. Cook the croquettes a small batch for two to three minutes per side, flipping so they are crispy all over, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these croquettes are not only delicious but also a wonderfully healthy snack or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a saucepan and cover with plenty of cold water. Boil over a moderate heat for about 20 mins or until partially softened, including additional water to maintain the lentils covered if necessary.

Mix in the burghul and keep cooking until softened. Drain the ingredients well and set aside in a container.

Preheat 50% of the