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Leek Patties

Petite crispy fritters, typically referred to as keftedes, stand as a beloved speciality in Sephardic cuisine. These particular leek croquettes deliver a flavorful fusion of rich ground beef with the subtle, slightly sweet flavour of tender leeks, rendering them truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks carefully and cut away the root ends and the bulk of the green tops. Slice lengthwise longways then into 1.5cm pieces. Place in a large skillet and fill with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Strain the softened leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and spice and season well with salt and pepper. Combine thoroughly using your palms then form a couple of spoonfuls into a croquette, shaping a bit. Put on a platter and proceed for the balance of the preparation.

Warm cooking oil in a skillet to a depth of about 2cm over a medium heat. When the olive oil is sizzling, fry the patties in small groups until golden brown on all sides. (Don't overcrowd the frying pan as this drops the temperature of the cooking oil.) Take out the ready patties to a dish topped with absorbent paper and allow to rest.

Present with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach fritters are a true pleasure. The golden outside gives way to a soft interior. The leafy spinach adds a bright, slightly green note, while the cheese provides a deep, umami smoothness. Feel free to swap the dairy cheese with cooked, mashed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

If using leafy greens, wash it carefully, getting rid of any stalks, and roughly chop it into sizable portions. Place in a large saucepan with a bit of water over a medium flame. Once softened, remove in a strainer for about 15 minutes, then press out any extra water and set aside.

For thawed frozen spinach, completely squeeze out extra water.

Preheat the oil in a skillet over a medium heat and cook the chopped onion and garlic cloves until translucent, about a few minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and garlic, hard cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a large bowl and season with salt and pepper. Combine thoroughly until blended. If the dough seems too wet, mix in some additional crumbs.

Using your hands, mold the preparation into oval croquettes slightly larger than a walnut but more compact than an large egg, and set them on a plate topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a depth of about 1 centimeter. Cook the patties a small batch for two to three minutes per side, turning so they are golden brown everywhere, then transfer on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these croquettes are not only flavorful but also a extremely healthy bite or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to garnish

Place the lentils in a saucepan and fill with ample water. Cook over a medium flame for about twenty minutes or until nearly done, pouring more water to maintain the pulses submerged if needed.

Stir in the bulgur wheat and keep cooking until fully cooked. Strain the lentils and burghul well and set aside in a bowl.

Heat 50% of the