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Leek Croquettes

Petite fried patties, commonly called keftedes, represent a cherished signature dish in Sephardic Jewish cooking. These wonderful leek croquettes offer a delicious blend of savory beef with the gentle, slightly sweet flavour of tender leeks, and they are truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to serve

Clean the green leeks carefully and remove the roots and the bulk of the dark green parts. Chop in half longways then into half-inch pieces. Place in a deep pan and cover with cold water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the softened leeks and transfer in a big bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Stir thoroughly using your palms then mold a few tablespoonfuls into a patty, pressing a little. Put on a plate and continue for the remaining of the mixture.

Preheat oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is hot, brown the croquettes in batches until golden brown on both sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Take out the finished fritters to a tray topped with paper towel and let to drain.

Present with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a real pleasure. The crispy exterior gives way to a creamy filling. The spinach imparts a fresh, moderately green taste, while the cheese offers a rich, flavorful smoothness. You can substitute the cheese with steamed, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

For raw spinach, rinse it thoroughly, discarding any hard stems, and coarsely chop it into large chunks. Place in a big pot with a little water over a medium heat. Once wilted, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with defrosted spinach, completely remove extra water.

Preheat the oil in a pan over a medium flame and fry the chopped onion and garlic cloves until softened, about a few minutes. Remove from the flame.

Combine the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and season with seasoning. Combine completely until blended. If the mixture appears too soft, add some extra crumbs.

With your fingers, mold the preparation into elongated patties slightly larger than a nut but smaller than an chicken egg, and put them on a plate topped with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over medium flame, heat oil to a depth of about half an inch. Cook the croquettes a few at a time for two to three minutes on both sides, rotating so they are golden all over, then put on kitchen roll.

Present with lemon slices.

Lentil Croquettes

With their golden crust and tender interior, these patties are not only delicious but also a wonderfully nutritious snack or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a pot and cover with enough fresh water. Boil over a moderate heat for about 20 minutes or until partially softened, including additional water to keep the legumes immersed if needed.

Stir in the burghul and keep cooking until softened. Drain the mixture well and put aside in a container.

Warm 50% of the