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Leek Patties

Small pan-fried fritters, often known as keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These wonderful leek croquettes present a delicious fusion of hearty beef with the gentle, mildly sweet taste of fresh leeks, rendering them absolutely addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks carefully and trim off the roots and the bulk of the green stalk. Slice into halves along the length then into 1.5-centimeter slices. Place in a large skillet and submerge with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Strain the softened leeks and put in a mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and spice and spice well with seasoning. Stir well using your fingers then shape a few scoops into a ball, shaping a bit. Set on a tray and repeat for the rest of the preparation.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the heated oil is hot, brown the fritters in batches until golden brown on both sides. (Do not fill the frying pan as this lowers the temperature of the cooking oil.) Transfer the ready patties to a tray covered with paper towel and allow to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a true delight. The crispy crust opens up to a creamy interior. The leafy spinach imparts a vibrant, slightly earthy note, while the grated cheese gives a rich, savory smoothness. You can substitute the dairy cheese with cooked, mashed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using fresh spinach, wash it well, removing any hard stems, and cut into it into big pieces. Put in a large saucepan with a bit of water over a moderate heat. Once cooked, strain in a strainer for about 15 minutes, then squeeze out any extra water and set aside.

For thawed frozen spinach, completely press out unwanted moisture.

Warm the olive oil in a pan over a medium heat and fry the onion and garlic until translucent, about 4 minutes. Turn off the stove.

Put the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir well until combined. If the preparation looks too loose, add some more breading.

With your fingers, shape the preparation into elongated patties a bit bigger than a nut but more compact than an chicken egg, and set them on a tray lined with baking paper. Wrap and cool for at least one hour.

In a large frying pan over medium heat, heat oil to a depth of about half an inch. Fry the croquettes a handful for 2–3 minutes each side, rotating so they are crispy all over, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these croquettes are not only flavorful but also a wonderfully wholesome snack or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to accompany

Put the brown lentils in a saucepan and submerge with enough cold water. Simmer over a moderate heat for about 20 mins or until nearly done, adding more water to maintain the pulses immersed if required.

Mix in the burghul and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a mixing bowl.

Warm a portion of the