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Leek Patties

Small pan-fried croquettes, typically known as keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These particular leek patties deliver a tasty fusion of rich beef with the delicate, mildly sweet flavour of fresh leeks, and they are utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the fresh leeks well and trim off the base and the majority of the green tops. Slice into halves lengthways then into half-inch rounds. Place in a deep pan and cover with water, then heat over a moderate heat for about 20 mins or until tender.

Remove the water from the softened leeks and place in a big bowl with the beef, eggs, crumbs, dill, parsley and paprika and spice liberally with salt and pepper. Mix well using your hands then form a couple of spoonfuls into a ball, flattening a slightly. Put on a tray and continue for the remaining of the mixture.

Warm cooking oil in a pan to a depth of about 2cm over a medium flame. When the oil is sizzling, brown the croquettes in small batches until crispy on each side. (Do not fill the frying pan as this drops the oil temperature of the oil.) Take out the cooked croquettes to a plate lined with paper towel and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a true pleasure. The crunchy exterior gives way to a smooth interior. The fresh spinach imparts a vibrant, slightly earthy taste, while the grated cheese provides a savory, flavorful smoothness. Feel free to swap the dairy cheese with steamed, pureed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

When using leafy greens, wash it carefully, getting rid of any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a little liquid over a medium flame. Once softened, drain in a strainer for about 15 minutes, then squeeze out any excess liquid and put aside.

When working with previously frozen spinach, carefully press out excess liquid.

Preheat the olive oil in a skillet over a moderate heat and saute the diced onion and minced garlic until tender, about 4 minutes. Take off the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and beaten eggs in a large bowl and season with salt and pepper. Mix well until incorporated. If the mixture appears too wet, add some extra crumbs.

By hand, form the mixture into oval shapes a bit bigger than a nut but less bulky than an chicken egg, and place them on a tray lined with parchment paper. Seal and cool for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a amount of about half an inch. Cook the fritters a handful for a couple of minutes each side, flipping so they are golden completely, then place on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these croquettes are not only flavorful but also a highly healthy snack or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a saucepan and cover with ample cold water. Boil over a medium heat for about 20 minutes or until partially softened, pouring additional water to keep the pulses covered if necessary.

Mix in the bulgur wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and put aside in a container.

Warm half of the