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Leek Croquettes

Bite-sized fried patties, often known as keftedes, are a cherished signature dish in Sephardic Jewish cuisine. These particular leek fritters deliver a delicious combination of rich ground beef with the gentle, sweetly mild taste of fresh leeks, making them utterly irresistible.

Produces 12

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

Clean the fresh leeks carefully and trim off the root ends and the majority of the green tops. Slice in half longways then into 1.5-centimeter pieces. Transfer in a large skillet and cover with cold water, then simmer over a moderate heat for about 20 mins or until cooked through.

Drain the leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, dill, parsley and sweet paprika and spice generously with salt and pepper. Mix completely using your hands then mold a several spoonfuls into a ball, pressing a slightly. Put on a plate and continue for the rest of the preparation.

Preheat oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is ready, cook the croquettes in batches until golden brown on each side. (Don't overcrowd the pan as this drops the heat of the cooking oil.) Remove the finished patties to a plate covered with absorbent paper and allow to rest.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a real pleasure. The crispy exterior opens up to a soft interior. The fresh spinach adds a bright, somewhat green taste, while the dairy gives a deep, umami creaminess. It's possible to replace the cheesy element with cooked, pureed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for frying (or sunflower oil)
• Lemon wedges, to accompany

For fresh spinach, clean it well, removing any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a little liquid over a medium flame. Once wilted, remove in a colander for about 15 mins, then press out any extra water and put aside.

When working with thawed frozen spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a frying pan over a medium heat and cook the diced onion and minced garlic until translucent, about four minutes. Remove from the flame.

Combine the cooked spinach, cooked onion and garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with pepper and salt. Stir thoroughly until incorporated. If the preparation looks too soft, add some extra breadcrumbs.

Using your hands, shape the dough into oval croquettes a bit bigger than a walnut but less bulky than an large egg, and set them on a tray lined with wax paper. Seal and cool for at least 1 hour.

In a big skillet over medium flame, heat oil to a depth of about 1 centimeter. Brown the patties a few at a time for two to three minutes each side, rotating so they are golden brown everywhere, then put on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these patties are not only flavorful but also a highly healthy appetizer or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to serve

Add the lentils in a pot and fill with plenty of fresh water. Cook over a medium flame for about twenty minutes or until nearly done, including extra liquid to maintain the pulses submerged if necessary.

Mix in the cracked wheat and keep cooking until tender. Drain the lentils and burghul completely and reserve in a bowl.

Heat half of the