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Leek Croquettes

Bite-sized pan-fried patties, typically referred to as keftedes, are a cherished delicacy in Sephardic Jewish cooking. These leek croquettes present a delicious combination of hearty minced beef with the delicate, mildly sweet taste of leeks, and they are utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to accompany

Wash the fresh leeks carefully and remove the roots and the bulk of the green tops. Cut into halves lengthways then into 1.5cm pieces. Put in a large skillet and cover with water, then simmer over a moderate heat for about 20 mins or until cooked through.

Drain the cooked leeks and put in a big bowl with the beef, eggs, breadcrumbs, dill, parsley and paprika and spice well with salt and pepper. Mix well using your palms then form a few tablespoonfuls into a ball, pressing a slightly. Place on a tray and repeat for the remaining of the ingredients.

Warm olive oil in a pan to a amount of about ¾ inch over a medium heat. When the olive oil is ready, brown the patties in small batches until golden brown on both sides. (Avoid overcrowding the pan as this drops the temperature of the cooking oil.) Remove the cooked croquettes to a plate topped with paper towel and allow to rest.

Present with lemon slices.

Spinach Croquettes

These amazing spinach with cheese fritters are a genuine pleasure. The golden outside gives way to a smooth interior. The fresh spinach brings a vibrant, slightly earthy note, while the grated cheese provides a savory, savory smoothness. It's possible to replace the dairy cheese with steamed, crushed potatoes if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to accompany

For leafy greens, clean it well, discarding any hard stems, and coarsely chop it into big pieces. Transfer in a deep pan with a little liquid over a medium heat. Once wilted, remove in a sieve for about 15 mins, then remove any excess liquid and put aside.

When working with previously frozen spinach, completely squeeze out extra water.

Warm the oil in a skillet over a moderate heat and cook the onion and garlic until tender, about a few minutes. Turn off the flame.

Place the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, nutmeg, red spice, breading and eggs in a large bowl and spice with pepper and salt. Combine thoroughly until blended. If the preparation seems too wet, add some more breading.

With your fingers, mold the preparation into oval shapes somewhat larger than a walnut but less bulky than an chicken egg, and put them on a baking sheet lined with wax paper. Cover and refrigerate for at least one hour.

In a big skillet over moderate heat, warm olive oil to a level of about 1 centimeter. Fry the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden completely, then put on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these patties are not only delicious but also a highly healthy snack or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to serve

Add the brown lentils in a saucepan and cover with enough water. Cook over a medium flame for about 20 minutes or until partially softened, including more water to keep the legumes submerged if needed.

Add the burghul and proceed cooking until fully cooked. Remove the water from the ingredients well and reserve in a mixing bowl.

Heat a portion of the