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Leek Croquettes

Small crispy patties, typically called keftedes, stand as a beloved signature dish in Sephardic cuisine. These wonderful leek patties deliver a tasty blend of rich ground beef with the gentle, mildly sweet flavour of leeks, and they are utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to garnish

Wash the leeks properly and cut away the roots and most of the green tops. Cut into halves lengthways then into 1.5-centimeter pieces. Place in a deep pan and submerge with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Drain the softened leeks and place in a big bowl with the ground beef, eggs, crumbs, chopped dill, parsley and sweet paprika and flavor liberally with seasoning. Combine well using your hands then mold a few spoonfuls into a patty, flattening a little. Set on a plate and proceed for the rest of the ingredients.

Warm cooking oil in a skillet to a level of about 2 centimeters over a medium flame. When the olive oil is ready, cook the fritters in small groups until golden brown on both sides. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Take out the cooked fritters to a dish topped with kitchen paper and let to rest.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese patties are a true delight. The golden exterior reveals a soft center. The spinach imparts a bright, slightly green note, while the grated cheese offers a deep, umami creaminess. Feel free to swap the cheesy element with boiled, pureed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

For fresh spinach, rinse it thoroughly, removing any hard stems, and roughly chop it into big pieces. Place in a deep pan with a little hot water over a moderate heat. Once softened, remove in a colander for about 15 mins, then press out any remaining moisture and set aside.

If using thawed frozen spinach, completely press out extra water.

Warm the oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until softened, about a few minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and beaten eggs in a big mixing bowl and season with seasoning. Combine completely until blended. If the mixture seems too loose, mix in some additional breadcrumbs.

Using your hands, shape the dough into oval shapes slightly larger than a walnut shell but smaller than an egg, and put them on a plate covered with wax paper. Seal and cool for at least 60 minutes.

In a wide pan over moderate heat, heat oil to a depth of about 1cm. Cook the fritters a few at a time for a couple of minutes on both sides, flipping so they are golden brown all over, then transfer on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and moist center, these croquettes are not only delicious but also a highly wholesome bite or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to garnish

Place the brown lentils in a pot and cover with plenty of water. Simmer over a moderate heat for about 20 mins or until nearly done, including more water to maintain the pulses submerged if required.

Mix in the bulgur wheat and continue cooking until fully cooked. Drain the mixture completely and put aside in a container.

Heat 50% of the