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Leek Croquettes

Petite crispy patties, typically known as keftedes, are a beloved delicacy in Sephardic cuisine. These wonderful leek patties present a delicious fusion of hearty ground beef with the subtle, slightly sweet flavour of fresh leeks, rendering them truly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the fresh leeks well and trim off the root ends and most of the green stalk. Chop lengthwise along the length then into half-inch rounds. Put in a large skillet and submerge with fresh water, then cook over a moderate heat for about 20 mins or until softened.

Strain the softened leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and spice and flavor liberally with salt and pepper. Combine completely using your hands then form a several spoonfuls into a croquette, flattening a little. Set on a tray and proceed for the rest of the mixture.

Preheat oil in a pan to a level of about ¾ inch over a medium flame. When the olive oil is hot, cook the fritters in small groups until golden brown on each side. (Avoid overcrowding the skillet as this drops the oil temperature of the cooking oil.) Transfer the ready croquettes to a tray topped with paper towel and allow to cool.

Serve with lemon wedges.

Keftes de Espinacha

These spinach with cheese patties are a genuine treat. The crispy exterior gives way to a smooth center. The leafy spinach adds a bright, slightly green flavor, while the dairy provides a rich, savory smoothness. It's possible to replace the dairy cheese with steamed, crushed potato if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Oil for pan-frying (or neutral oil)
• Lemon wedges, to garnish

When using fresh spinach, wash it well, getting rid of any hard stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a small amount hot water over a medium heat. Once cooked, strain in a sieve for about a quarter hour, then remove any remaining moisture and set aside.

If using thawed frozen spinach, completely remove excess liquid.

Preheat the oil in a frying pan over a medium heat and cook the diced onion and minced garlic until tender, about a few minutes. Turn off the heat.

Put the prepared spinach, cooked onion and garlic, kefalotyri, ricotta, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and spice with pepper and salt. Combine well until combined. If the preparation seems too wet, add some extra breading.

By hand, shape the mixture into oval croquettes somewhat larger than a nut but less bulky than an large egg, and set them on a baking sheet covered with baking paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a depth of about 1 centimeter. Cook the croquettes a handful for a couple of minutes on both sides, rotating so they are golden everywhere, then place on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these fritters are not only flavorful but also a highly nutritious snack or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Place the brown lentils in a saucepan and submerge with enough fresh water. Simmer over a medium heat for about 20 mins or until partially softened, pouring more water to maintain the legumes covered if necessary.

Add the burghul and continue cooking until fully cooked. Strain the ingredients well and set aside in a mixing bowl.

Heat a portion of the