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Leek Croquettes

Petite pan-fried patties, often known as keftedes, stand as a treasured speciality in Sephardic cuisine. These particular leek patties deliver a delicious blend of rich beef with the gentle, slightly sweet taste of tender leeks, rendering them absolutely irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the green leeks carefully and remove the base and most of the green tops. Chop lengthwise longways then into half-inch slices. Transfer in a deep pan and cover with water, then cook over a medium heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and spice liberally with seasoning. Combine thoroughly using your fingers then shape a several spoonfuls into a croquette, pressing a slightly. Set on a tray and continue for the remaining of the mixture.

Warm cooking oil in a pan to a amount of about ¾ inch over a medium heat. When the heated oil is ready, fry the fritters in small groups until golden brown on both sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Remove the cooked fritters to a tray lined with paper towel and permit to drain.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a real treat. The crispy outside opens up to a creamy center. The spinach brings a fresh, slightly earthy taste, while the grated cheese gives a rich, umami creaminess. It's possible to replace the cheesy element with boiled, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Olive oil for frying (or vegetable oil)
• Lemon slices, to serve

For fresh spinach, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into big pieces. Put in a large saucepan with a small amount hot water over a moderate heat. Once cooked, remove in a strainer for about 15 minutes, then remove any remaining moisture and put aside.

When working with defrosted spinach, thoroughly squeeze out unwanted moisture.

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

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until incorporated. If the dough seems too wet, add some more crumbs.

By hand, shape the mixture into oval croquettes slightly larger than a walnut shell but more compact than an egg, and set them on a baking sheet covered with wax paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium flame, heat cooking oil to a depth of about 1cm. Brown the croquettes a small batch for two to three minutes per side, flipping so they are crispy everywhere, then put on absorbent paper.

Present with lemon wedges.

Lentil Patties

Featuring a crispy exterior and moist center, these fritters are not only tasty but also a wonderfully healthy bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a pot and submerge with plenty of water. Cook over a medium heat for about twenty minutes or until nearly done, including additional water to maintain the pulses submerged if necessary.

Stir in the cracked wheat and proceed cooking until tender. Drain the ingredients well and set aside in a bowl.

Heat a portion of the