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Leek Croquettes

Petite pan-fried croquettes, typically called keftedes, are a treasured delicacy in Sephardic cooking. These wonderful leek patties offer a tasty blend of rich beef with the subtle, sweetly mild flavour of tender leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the leeks properly and cut away the root ends and the majority of the green stalk. Chop lengthwise lengthways then into 1.5-centimeter slices. Place in a large skillet and cover with fresh water, then heat over a moderate heat for about 20 minutes or until softened.

Strain the leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and spice well with seasoning. Stir thoroughly using your palms then form a several tablespoonfuls into a patty, flattening a slightly. Place on a plate and continue for the remaining of the ingredients.

Preheat oil in a skillet to a level of about 2cm over a moderate heat. When the heated oil is ready, brown the croquettes in small batches until golden on all sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Remove the finished croquettes to a tray topped with absorbent paper and permit to cool.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a real pleasure. The crispy exterior opens up to a smooth interior. The fresh spinach brings a fresh, slightly natural note, while the grated cheese gives a deep, umami richness. It's possible to replace the cheesy element with cooked, pureed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

If using leafy greens, clean it well, discarding any stalks, and cut into it into big pieces. Transfer in a large saucepan with a little hot water over a medium flame. Once wilted, drain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

If using previously frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the cooking oil in a pan over a medium flame and cook the diced onion and minced garlic until translucent, about a few minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and garlic, hard cheese, soft cheese, spice, red spice, dry crumbs and eggs in a container and season with seasoning. Stir well until combined. If the mixture looks too loose, incorporate some additional breadcrumbs.

By hand, mold the dough into elongated patties a bit bigger than a walnut but smaller than an chicken egg, and set them on a tray covered with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over medium flame, heat cooking oil to a level of about 1cm. Cook the fritters a handful for a couple of minutes on both sides, turning so they are golden completely, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Patties

Featuring a golden crust and soft inside, these fritters are not only tasty but also a wonderfully healthy bite or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to accompany

Place the lentils in a saucepan and fill with enough cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding additional water to maintain the pulses immersed if required.

Add the burghul and proceed cooking until softened. Strain the mixture well and put aside in a bowl.

Heat a portion of the