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Leek Croquettes

Petite pan-fried fritters, commonly referred to as keftedes, represent a beloved speciality in Sephardic cuisine. These wonderful leek patties offer a tasty fusion of rich minced beef with the gentle, slightly sweet taste of fresh leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Wash the green leeks properly and remove the root ends and most of the dark green parts. Chop lengthwise lengthways then into 1.5cm rounds. Put in a deep frying pan and cover with water, then simmer over a medium heat for about 20 mins or until tender.

Remove the water from the leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor well with seasoning. Combine well using your palms then form a several tablespoonfuls into a croquette, flattening a little. Set on a platter and repeat for the balance of the ingredients.

Warm olive oil in a pan to a depth of about 2cm over a medium heat. When the heated oil is sizzling, brown the patties in batches until golden brown on both sides. (Do not fill the skillet as this drops the oil temperature of the cooking oil.) Take out the cooked fritters to a dish lined with paper towel and permit to cool.

Present with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach croquettes are a true treat. The golden outside reveals a creamy center. The spinach adds a vibrant, somewhat green taste, while the dairy provides a savory, savory richness. It's possible to replace the cheese with boiled, mashed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Olive oil for frying (or alternatively neutral oil)
• Fresh lemon, to garnish

For leafy greens, clean it carefully, removing any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a small amount water over a medium heat. Once softened, drain in a colander for about 15 mins, then remove any remaining moisture and set aside.

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

Heat the oil in a pan over a medium flame and fry the chopped onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Place the prepared spinach, fried onion and softened garlic, kefalotyri, ricotta, spice, paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Mix thoroughly until incorporated. If the preparation seems too soft, incorporate some additional breadcrumbs.

Using your hands, shape the preparation into oval shapes slightly larger than a nut but smaller than an chicken egg, and place them on a plate topped with parchment paper. Wrap and chill for at least 1 hour.

In a large frying pan over moderate heat, preheat cooking oil to a depth of about 1 centimeter. Brown the fritters a few at a time for two to three minutes each side, turning so they are golden everywhere, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

With their golden crust and soft inside, these patties are not only tasty but also a extremely nutritious snack or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to accompany

Put the brown lentils in a pot and cover with ample cold water. Cook over a medium heat for about 20 mins or until almost cooked, pouring extra liquid to maintain the lentils immersed if necessary.

Mix in the bulgur wheat and continue cooking until fully cooked. Strain the lentils and burghul completely and set aside in a container.

Warm 50% of the