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Leek Croquettes

Small pan-fried croquettes, typically known as keftedes, stand as a cherished delicacy in Sephardic cooking. These particular leek patties deliver a tasty blend of hearty ground beef with the delicate, sweetly mild flavour of tender leeks, rendering them truly crave-worthy.

Yields 12

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

Clean the green leeks well and cut away the root ends and the majority of the green stalk. Chop in half longways then into half-inch pieces. Put in a deep pan and submerge with fresh water, then cook over a medium heat for about 20 mins or until tender.

Drain the softened leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and paprika and spice generously with pepper and salt. Stir thoroughly using your palms then mold a few scoops into a ball, pressing a slightly. Put on a tray and proceed for the remaining of the mixture.

Heat oil in a frying pan to a level of about ¾ inch over a moderate heat. When the heated oil is sizzling, brown the patties in batches until golden brown on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the cooking oil.) Transfer the cooked croquettes to a dish covered with kitchen paper and let to rest.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese croquettes are a genuine delight. The golden crust gives way to a creamy center. The leafy spinach brings a vibrant, somewhat natural note, while the cheese offers a savory, savory creaminess. Feel free to swap the dairy cheese with steamed, crushed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to accompany

For fresh spinach, rinse it well, removing any stalks, and roughly chop it into sizable portions. Transfer in a deep pan with a small amount liquid over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, completely squeeze out excess liquid.

Heat the olive oil in a skillet over a moderate heat and saute the onion and garlic until softened, about a few minutes. Take off the flame.

Put the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir well until blended. If the preparation appears too soft, mix in some additional crumbs.

Using your hands, shape the dough into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and put them on a tray covered with parchment paper. Cover and chill for at least 1 hour.

In a large frying pan over moderate heat, preheat cooking oil to a depth of about 1 centimeter. Brown the patties a small batch for 2–3 minutes per side, rotating so they are golden all over, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

With their crispy exterior and tender interior, these patties are not only tasty but also a highly nutritious bite or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to serve

Place the dry lentils in a saucepan and cover with plenty of fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to keep the pulses submerged if necessary.

Add the bulgur wheat and keep cooking until tender. Strain the mixture completely and put aside in a container.

Preheat a portion of the