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Leek Patties

Bite-sized pan-fried croquettes, typically referred to as keftedes, stand as a treasured signature dish in Sephardic culinary traditions. These wonderful leek croquettes offer a tasty fusion of savory ground beef with the gentle, slightly sweet taste of fresh leeks, rendering them truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks properly and trim off the root ends and most of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter rounds. Place in a large skillet and submerge with fresh water, then cook over a medium heat for about 20 mins or until softened.

Drain the cooked leeks and put in a big bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and spice liberally with pepper and salt. Combine completely using your hands then shape a couple of scoops into a ball, pressing a slightly. Place on a plate and repeat for the rest of the ingredients.

Preheat oil in a pan to a depth of about ¾ inch over a medium flame. When the oil is hot, fry the patties in batches until crispy on each side. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Remove the finished fritters to a tray lined with paper towel and allow to drain.

Present with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a genuine treat. The crunchy outside opens up to a soft filling. The leafy spinach imparts a fresh, moderately natural note, while the grated cheese offers a rich, flavorful creaminess. It's possible to replace the cheese with steamed, mashed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, wash it well, getting rid of any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a small amount hot water over a moderate heat. Once cooked, strain in a strainer for about 15 minutes, then remove any excess liquid and reserve.

If using thawed frozen spinach, completely remove extra water.

Preheat the oil in a pan over a medium heat and saute the onion and minced garlic until tender, about 4 minutes. Remove from the flame.

Combine the prepared spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with salt and pepper. Combine completely until combined. If the preparation appears too soft, add some more crumbs.

With your fingers, mold the mixture into oval croquettes a bit bigger than a nut but more compact than an large egg, and put them on a tray lined with parchment paper. Seal and refrigerate for at least one hour.

In a wide pan over moderate heat, warm olive oil to a depth of about half an inch. Fry the croquettes a small batch for a couple of minutes on both sides, flipping so they are golden everywhere, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

Boasting a crunchy outside and tender interior, these fritters are not only delicious but also a wonderfully nutritious snack or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to serve

Place the dry lentils in a saucepan and fill with plenty of cold water. Cook over a medium heat for about 20 minutes or until partially softened, pouring additional water to maintain the legumes submerged if necessary.

Mix in the burghul and continue cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat a portion of the