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Leek Patties

Small pan-fried croquettes, typically called keftedes, stand as a treasured delicacy in Sephardic cuisine. These wonderful leek croquettes present a delicious combination of rich beef with the gentle, mildly sweet essence of fresh leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the leeks well and remove the root ends and most of the green tops. Slice lengthwise longways then into half-inch pieces. Put in a deep pan and fill with water, then simmer over a medium heat for about twenty minutes or until softened.

Remove the water from the softened leeks and place in a big bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and flavor generously with salt and pepper. Combine completely using your hands then mold a few tablespoonfuls into a patty, flattening a bit. Set on a tray and continue for the balance of the preparation.

Heat oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, fry the croquettes in small batches until golden brown on each side. (Don't overcrowd the frying pan as this reduces the oil temperature of the cooking oil.) Take out the finished patties to a dish covered with kitchen paper and let to cool.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese patties are a genuine treat. The golden crust gives way to a creamy filling. The leafy spinach brings a fresh, moderately earthy note, while the dairy offers a deep, umami richness. Feel free to swap the dairy cheese with cooked, crushed potato if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

If using fresh spinach, rinse it carefully, getting rid of any hard stems, and cut into it into big pieces. Place in a deep pan with a bit of water over a medium heat. Once cooked, strain in a colander for about 15 mins, then press out any remaining moisture and reserve.

If using previously frozen spinach, carefully press out unwanted moisture.

Heat the cooking oil in a frying pan over a medium flame and cook the diced onion and minced garlic until tender, about 4 minutes. Turn off the flame.

Combine the cooked spinach, cooked onion and garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and season with salt and pepper. Mix thoroughly until incorporated. If the mixture looks too loose, add some additional breading.

Using your hands, shape the mixture into oval shapes a bit bigger than a nut but smaller than an chicken egg, and place them on a tray lined with wax paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium flame, warm oil to a level of about 1cm. Fry the croquettes a handful for a couple of minutes per side, rotating so they are crispy completely, then place on paper towel.

Offer with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only delicious but also a wonderfully healthy bite or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to serve

Place the dry lentils in a pot and submerge with ample cold water. Simmer over a medium flame for about 20 mins or until partially softened, adding more water to ensure the pulses covered if needed.

Add the cracked wheat and continue cooking until softened. Remove the water from the lentils and burghul thoroughly and set aside in a container.

Warm half of the