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Leek Croquettes

Small crispy patties, commonly known as keftedes, are a beloved signature dish in Sephardic cuisine. These leek croquettes offer a tasty combination of savory ground beef with the delicate, sweetly mild essence of leeks, and they are truly crave-worthy.

Produces 12

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

Clean the leeks well and trim off the root ends and the bulk of the green tops. Slice lengthwise along the length then into 1.5-centimeter rounds. Put in a deep frying pan and cover with fresh water, then heat over a moderate heat for about 20 mins or until cooked through.

Drain the leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and paprika and flavor generously with salt and pepper. Mix thoroughly using your fingers then mold a couple of spoonfuls into a ball, flattening a bit. Put on a plate and repeat for the remaining of the preparation.

Preheat cooking oil in a frying pan to a level of about 2 centimeters over a medium heat. When the olive oil is hot, cook the patties in small batches until golden on each side. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Take out the ready fritters to a plate covered with kitchen paper and permit to drain.

Present with lemon slices.

Spinach Patties

These amazing spinach and cheese fritters are a genuine treat. The crunchy exterior gives way to a smooth filling. The spinach imparts a bright, slightly earthy taste, while the cheese gives a deep, flavorful richness. It's possible to replace the cheese with boiled, crushed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to serve

When using fresh spinach, rinse it carefully, discarding any stalks, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount hot water over a medium heat. Once softened, drain in a colander for about 15 mins, then remove any excess liquid and set aside.

If using previously frozen spinach, carefully remove extra water.

Heat the olive oil in a frying pan over a moderate heat and cook the diced onion and garlic cloves until translucent, about a few minutes. Take off the stove.

Put the cooked spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a large bowl and season with seasoning. Stir well until incorporated. If the preparation seems too wet, incorporate some additional breadcrumbs.

By hand, form the preparation into oval shapes a bit bigger than a walnut shell but more compact than an large egg, and put them on a tray covered with baking paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium flame, preheat olive oil to a amount of about 1cm. Cook the patties a small batch for a couple of minutes on both sides, flipping so they are crispy all over, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

With their crispy exterior and tender interior, these croquettes are not only delicious but also a wonderfully healthy bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to serve

Add the lentils in a pan and fill with plenty of cold water. Simmer over a medium heat for about twenty minutes or until partially softened, adding extra liquid to ensure the legumes immersed if required.

Mix in the burghul and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and put aside in a bowl.

Preheat 50% of the