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Leek Croquettes

Bite-sized crispy fritters, commonly called keftedes, are a treasured signature dish in Sephardic cooking. These particular leek fritters deliver a tasty fusion of hearty beef with the subtle, slightly sweet taste of fresh leeks, rendering them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Clean the fresh leeks carefully and remove the roots and most of the dark green parts. Chop into halves longways then into 1.5cm pieces. Place in a deep frying pan and cover with fresh water, then cook over a medium heat for about 20 mins or until cooked through.

Remove the water from the leeks and place in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and spice liberally with seasoning. Stir thoroughly using your palms then shape a few scoops into a patty, pressing a bit. Put on a plate and repeat for the remaining of the ingredients.

Heat cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, cook the patties in small batches until golden brown on all sides. (Do not fill the skillet as this drops the temperature of the oil.) Take out the ready patties to a plate topped with absorbent paper and let to cool.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese patties are a real delight. The golden outside reveals a soft interior. The fresh spinach imparts a bright, somewhat natural flavor, while the dairy provides a savory, umami richness. It's possible to replace the cheesy element with boiled, mashed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to serve

When using fresh spinach, clean it carefully, removing any tough stems, and cut into it into large chunks. Place in a big pot with a small amount water over a medium flame. Once cooked, remove in a strainer for about 15 mins, then remove any remaining moisture and reserve.

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

Heat the cooking oil in a frying pan over a medium flame and saute the diced onion and garlic until tender, about a few minutes. Turn off the heat.

Combine the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Mix well until combined. If the preparation appears too soft, incorporate some additional breading.

Using your hands, shape the mixture into oval croquettes somewhat larger than a walnut shell but smaller than an large egg, and set them on a tray topped with baking paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a depth of about half an inch. Cook the croquettes a handful for two to three minutes on both sides, rotating so they are golden everywhere, then put on absorbent paper.

Present with lemon slices.

Lentil Patties

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a wonderfully wholesome snack or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to accompany

Place the brown lentils in a pan and fill with plenty of fresh water. Cook over a medium flame for about 20 mins or until partially softened, adding additional water to maintain the legumes covered if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Strain the mixture well and put aside in a container.

Warm a portion of the