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Leek Croquettes

Petite crispy fritters, often called keftedes, are a cherished speciality in Sephardic cuisine. These leek croquettes present a flavorful blend of rich minced beef with the gentle, slightly sweet flavour of fresh leeks, making them truly irresistible.

Makes 12

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

Wash the green leeks carefully and remove the root ends and the majority of the green tops. Cut lengthwise longways then into half-inch pieces. Place in a deep pan and fill with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and put in a big bowl with the beef, beaten eggs, crumbs, dill, chopped parsley and spice and flavor generously with salt and pepper. Combine well using your palms then shape a couple of scoops into a croquette, shaping a little. Place on a platter and proceed for the balance of the ingredients.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is ready, fry the patties in small groups until crispy on all sides. (Don't overcrowd the pan as this reduces the temperature of the cooking oil.) Take out the cooked patties to a dish covered with absorbent paper and allow to drain.

Serve with lemon slices.

Spinach Patties

These cheesy spinach croquettes are a real delight. The crispy outside gives way to a smooth interior. The leafy spinach brings a vibrant, somewhat earthy flavor, while the cheese offers a savory, savory smoothness. Feel free to swap the dairy cheese with boiled, mashed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon slices, to accompany

For leafy greens, clean it thoroughly, removing any stalks, and roughly chop it into sizable portions. Place in a deep pan with a bit of hot water over a medium flame. Once wilted, remove in a colander for about 15 minutes, then press out any remaining moisture and reserve.

For defrosted spinach, completely press out excess liquid.

Heat the cooking oil in a skillet over a medium heat and saute the onion and garlic until softened, about a few minutes. Remove from the flame.

Put the prepared spinach, fried onion and garlic, hard cheese, ricotta, nutmeg, red spice, breading and eggs in a big mixing bowl and season with seasoning. Mix well until combined. If the dough seems too wet, mix in some extra breading.

Using your hands, form the preparation into oval croquettes slightly larger than a nut but less bulky than an egg, and set them on a baking sheet topped with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over moderate heat, preheat cooking oil to a level of about 1 centimeter. Cook the patties a few at a time for two to three minutes per side, rotating so they are golden completely, then put on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their golden crust and moist center, these fritters are not only tasty but also a highly nutritious snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to garnish

Place the dry lentils in a pan and submerge with plenty of water. Simmer over a medium heat for about 20 mins or until nearly done, including more water to keep the legumes covered if necessary.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the mixture completely and set aside in a bowl.

Preheat a portion of the