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Leek Croquettes

Bite-sized crispy fritters, often referred to as keftedes, are a treasured signature dish in Sephardic Jewish cooking. These wonderful leek croquettes offer a flavorful fusion of rich beef with the gentle, sweetly mild essence of tender leeks, making them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks well and cut away the roots and the bulk of the green tops. Chop lengthwise lengthways then into 1.5cm pieces. Place in a deep pan and fill with cold water, then cook over a medium heat for about 20 mins or until cooked through.

Strain the leeks and place in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and spice and season generously with salt and pepper. Mix thoroughly using your fingers then form a several spoonfuls into a croquette, flattening a slightly. Set on a platter and proceed for the rest of the ingredients.

Preheat oil in a skillet to a amount of about ¾ inch over a moderate heat. When the oil is ready, brown the patties in batches until crispy on each side. (Do not fill the frying pan as this reduces the heat of the oil.) Transfer the ready patties to a dish topped with kitchen paper and allow to rest.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese fritters are a real pleasure. The crispy exterior reveals a smooth interior. The spinach brings a bright, moderately green taste, while the cheese provides a rich, flavorful creaminess. You can substitute the cheesy element with boiled, pureed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Oil for frying (or use sunflower oil)
• Lemon slices, to accompany

For fresh spinach, clean it well, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little liquid over a moderate heat. Once wilted, remove in a sieve for about 15 minutes, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, thoroughly remove excess liquid.

Preheat the olive oil in a pan over a moderate heat and cook the diced onion and minced garlic until tender, about four minutes. Remove from the stove.

Put the wilted spinach, sauteed onion and garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and spice with pepper and salt. Combine thoroughly until combined. If the dough seems too soft, mix in some more crumbs.

With your fingers, mold the preparation into oval shapes somewhat larger than a nut but more compact than an chicken egg, and set them on a baking sheet covered with wax paper. Cover and cool for at least 60 minutes.

In a big skillet over moderate heat, preheat oil to a level of about 1cm. Fry the fritters a small batch for two to three minutes per side, turning so they are golden everywhere, then place on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only tasty but also a extremely wholesome snack or meal.

Yields 12

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

Place the brown lentils in a pot and cover with ample water. Simmer over a medium heat for about 20 minutes or until almost cooked, including more water to maintain the legumes covered if required.

Add the burghul and keep cooking until fully cooked. Strain the mixture completely and reserve in a bowl.

Warm 50% of the