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Leek Croquettes

Petite crispy fritters, typically referred to as keftedes, represent a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes deliver a tasty fusion of savory ground beef with the gentle, slightly sweet taste of tender leeks, and they are utterly addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and remove the base and the bulk of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter pieces. Put in a deep frying pan and cover with water, then simmer over a medium flame for about 20 mins or until cooked through.

Strain the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and season generously with seasoning. Mix well using your hands then shape a couple of scoops into a ball, pressing a bit. Place on a plate and continue for the balance of the mixture.

Warm cooking oil in a skillet to a amount of about 2cm over a medium heat. When the olive oil is sizzling, fry the croquettes in batches until golden on all sides. (Do not fill the pan as this drops the temperature of the cooking oil.) Transfer the ready croquettes to a tray topped with absorbent paper and let to cool.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese patties are a genuine delight. The crunchy crust reveals a smooth center. The fresh spinach adds a fresh, slightly earthy note, while the cheese provides a savory, umami creaminess. It's possible to replace the cheesy element with steamed, crushed spuds if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for frying (or neutral oil)
• Fresh lemon, to serve

If using raw spinach, rinse it carefully, removing any hard stems, and cut into it into big pieces. Transfer in a big pot with a little hot water over a medium flame. Once wilted, strain in a colander for about 15 mins, then squeeze out any extra water and set aside.

If using previously frozen spinach, completely press out extra water.

Warm the oil in a pan over a medium heat and cook the onion and minced garlic until softened, about a few minutes. Turn off the stove.

Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breading and eggs in a container and spice with seasoning. Combine well until incorporated. If the dough seems too soft, add some additional breadcrumbs.

With your fingers, shape the mixture into elongated patties somewhat larger than a nut but more compact than an chicken egg, and set them on a plate topped with baking paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, heat olive oil to a level of about half an inch. Brown the croquettes a few at a time for 2–3 minutes on both sides, rotating so they are golden brown completely, then put on paper towel.

Serve with fresh lemon.

Lentil Patties

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a wonderfully wholesome snack or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to serve

Put the dry lentils in a pot and submerge with ample fresh water. Boil over a medium heat for about 20 mins or until almost cooked, adding additional water to keep the legumes covered if necessary.

Add the burghul and continue cooking until softened. Drain the lentils and burghul thoroughly and put aside in a bowl.

Heat half of the