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Leek Croquettes

Small pan-fried patties, commonly referred to as keftedes, represent a cherished signature dish in Sephardic cuisine. These wonderful leek fritters present a flavorful fusion of hearty minced beef with the subtle, sweetly mild taste of leeks, rendering them truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to accompany

Clean the fresh leeks carefully and trim off the roots and the majority of the green tops. Cut lengthwise lengthways then into half-inch slices. Place in a large skillet and submerge with cold water, then cook over a medium flame for about 20 minutes or until softened.

Remove the water from the leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and spice and flavor generously with seasoning. Stir completely using your fingers then shape a couple of spoonfuls into a croquette, shaping a bit. Put on a plate and continue for the rest of the ingredients.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is sizzling, cook the patties in batches until crispy on each side. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Remove the cooked fritters to a plate covered with absorbent paper and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese patties are a real delight. The crispy crust reveals a creamy interior. The leafy spinach imparts a fresh, slightly natural note, while the dairy provides a deep, umami smoothness. Feel free to swap the cheese with cooked, crushed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

If using fresh spinach, rinse it thoroughly, discarding any hard stems, and cut into it into sizable portions. Put in a large saucepan with a little liquid over a medium flame. Once wilted, remove in a sieve for about 15 minutes, then squeeze out any excess liquid and put aside.

If using previously frozen spinach, carefully remove extra water.

Warm the olive oil in a frying pan over a medium heat and cook the chopped onion and garlic until tender, about 4 minutes. Turn off the stove.

Combine the prepared spinach, fried onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a large bowl and season with pepper and salt. Mix thoroughly until combined. If the preparation seems too loose, incorporate some more breadcrumbs.

With your fingers, shape the preparation into elongated patties slightly larger than a walnut shell but more compact than an large egg, and put them on a baking sheet lined with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, preheat olive oil to a amount of about half an inch. Brown the patties a handful for two to three minutes per side, turning so they are golden brown all over, then place on kitchen roll.

Present with lemon slices.

Lentil Patties

Featuring a golden crust and tender interior, these patties are not only tasty but also a extremely wholesome snack or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to accompany

Place the brown lentils in a pot and fill with plenty of cold water. Cook over a medium flame for about 20 mins or until almost cooked, adding extra liquid to keep the pulses immersed if necessary.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the mixture completely and reserve in a bowl.

Warm a portion of the