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Leek Croquettes

Petite fried fritters, often known as keftedes, are a cherished delicacy in Sephardic Jewish culinary traditions. These wonderful leek patties present a tasty fusion of hearty minced beef with the gentle, slightly sweet essence of leeks, and they are utterly addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the green leeks properly and cut away the root ends and the bulk of the green stalk. Cut into halves longways then into 1.5-centimeter pieces. Transfer in a deep frying pan and submerge with water, then cook over a medium flame for about 20 mins or until tender.

Strain the leeks and transfer in a big bowl with the ground beef, eggs, crumbs, dill, chopped parsley and spice and spice liberally with salt and pepper. Combine completely using your fingers then mold a several spoonfuls into a ball, pressing a bit. Set on a plate and repeat for the rest of the ingredients.

Preheat oil in a frying pan to a level of about ¾ inch over a medium flame. When the olive oil is hot, brown the croquettes in batches until crispy on each side. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Remove the finished croquettes to a plate topped with kitchen paper and let to drain.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese patties are a genuine delight. The crunchy crust opens up to a soft filling. The leafy spinach brings a vibrant, moderately earthy note, while the dairy offers a savory, umami smoothness. It's possible to replace the dairy cheese with boiled, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon slices, to accompany

If using leafy greens, wash it well, removing any hard stems, and cut into it into large chunks. Put in a large saucepan with a small amount water over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then press out any remaining moisture and set aside.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Heat the cooking oil in a pan over a medium heat and saute the diced onion and garlic until softened, about a few minutes. Remove from the heat.

Combine the wilted spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and spice with pepper and salt. Stir thoroughly until combined. If the dough seems too wet, incorporate some additional crumbs.

With your fingers, shape the dough into elongated patties slightly larger than a nut but smaller than an large egg, and place them on a tray topped with baking paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, preheat cooking oil to a level of about 1cm. Fry the croquettes a few at a time for 2–3 minutes per side, turning so they are golden completely, then put on kitchen roll.

Serve with fresh lemon.

Lentil Patties

With their golden crust and tender interior, these croquettes are not only tasty but also a extremely healthy bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Place the lentils in a pot and fill with ample cold water. Cook over a moderate heat for about twenty minutes or until partially softened, including more water to ensure the legumes covered if needed.

Mix in the bulgur wheat and keep cooking until softened. Strain the lentils and burghul well and put aside in a mixing bowl.

Heat half of the