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Leek Patties

Petite fried croquettes, typically called keftedes, are a treasured delicacy in Sephardic cuisine. These leek croquettes deliver a delicious combination of savory minced beef with the subtle, slightly sweet essence of tender leeks, making them utterly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks well and cut away the roots and the bulk of the green tops. Slice into halves along the length then into 1.5cm pieces. Put in a deep frying pan and cover with water, then cook over a medium flame for about twenty minutes or until softened.

Strain the softened leeks and place in a large mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and spice and season generously with salt and pepper. Mix completely using your fingers then shape a several tablespoonfuls into a ball, pressing a bit. Put on a plate and proceed for the remaining of the preparation.

Preheat cooking oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is ready, fry the patties in small batches until golden on each side. (Do not fill the pan as this drops the oil temperature of the oil.) Remove the ready patties to a plate covered with kitchen paper and allow to cool.

Offer with lemon wedges.

Spinach Patties

These amazing cheesy spinach croquettes are a genuine treat. The crispy exterior reveals a soft center. The spinach imparts a bright, slightly green note, while the cheese gives a rich, flavorful creaminess. It's possible to replace the dairy cheese with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for pan-frying (or sunflower oil)
• Fresh lemon, to serve

For fresh spinach, wash it well, removing any hard stems, and cut into it into big pieces. Transfer in a big pot with a bit of liquid over a medium flame. Once cooked, drain in a strainer for about 15 minutes, then remove any excess liquid and set aside.

If using previously frozen spinach, carefully press out excess liquid.

Heat the olive oil in a frying pan over a medium heat and cook the onion and minced garlic until softened, about 4 minutes. Remove from the heat.

Combine the prepared spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Mix well until blended. If the preparation looks too loose, mix in some additional crumbs.

With your fingers, form the mixture into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and place them on a tray lined with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium heat, heat cooking oil to a depth of about 1cm. Fry the patties a handful for a couple of minutes on both sides, rotating so they are golden completely, then put on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and moist center, these patties are not only delicious but also a wonderfully wholesome appetizer or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to garnish

Place the dry lentils in a pan and fill with enough water. Cook over a medium flame for about 20 minutes or until almost cooked, adding more water to keep the pulses covered if needed.

Stir in the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul completely and set aside in a bowl.

Preheat a portion of the