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Leek Croquettes

Small crispy patties, typically called keftedes, are a treasured speciality in Sephardic Jewish cooking. These particular leek patties offer a delicious blend of savory beef with the subtle, sweetly mild flavour of fresh leeks, and they are absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks well and remove the root ends and the bulk of the green stalk. Chop into halves lengthways then into 1.5-centimeter slices. Place in a large skillet and cover with fresh water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and paprika and spice liberally with seasoning. Combine well using your palms then form a few spoonfuls into a ball, flattening a slightly. Put on a platter and proceed for the remaining of the ingredients.

Heat oil in a pan to a amount of about 2cm over a moderate heat. When the oil is sizzling, brown the fritters in batches until golden brown on both sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Remove the cooked fritters to a tray covered with kitchen paper and let to drain.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese patties are a true pleasure. The crunchy exterior gives way to a creamy filling. The fresh spinach imparts a vibrant, somewhat earthy flavor, while the grated cheese offers a savory, savory creaminess. It's possible to replace the cheesy element with boiled, crushed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon wedges, to serve

If using raw spinach, clean it well, getting rid of any stalks, and coarsely chop it into large chunks. Transfer in a deep pan with a small amount hot water over a medium heat. Once softened, remove in a colander for about 15 mins, then squeeze out any extra water and put aside.

If using previously frozen spinach, carefully remove extra water.

Preheat the oil in a pan over a moderate heat and fry the chopped onion and garlic cloves until translucent, about four minutes. Take off the flame.

Place the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and spice with seasoning. Mix well until combined. If the mixture seems too wet, add some more breadcrumbs.

Using your hands, form the preparation into oval shapes a bit bigger than a nut but less bulky than an chicken egg, and set them on a plate lined with baking paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a amount of about 1cm. Cook the fritters a few at a time for 2–3 minutes per side, turning so they are golden brown everywhere, then place on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these fritters are not only flavorful but also a extremely healthy bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to accompany

Put the dry lentils in a pot and submerge with plenty of water. Simmer over a medium flame for about 20 mins or until nearly done, pouring more water to maintain the lentils immersed if necessary.

Add the burghul and keep cooking until tender. Strain the ingredients completely and reserve in a bowl.

Preheat 50% of the