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Leek Croquettes

Petite fried patties, often referred to as keftedes, are a beloved signature dish in Sephardic Jewish cooking. These leek patties deliver a flavorful fusion of savory beef with the gentle, mildly sweet flavour of leeks, and they are truly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to accompany

Clean the fresh leeks carefully and remove the roots and the majority of the green stalk. Chop in half along the length then into 1.5-centimeter slices. Place in a large skillet and submerge with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and spice generously with pepper and salt. Stir completely using your fingers then form a couple of tablespoonfuls into a croquette, pressing a little. Place on a platter and continue for the rest of the mixture.

Heat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the olive oil is ready, brown the croquettes in small groups until golden on all sides. (Do not fill the frying pan as this lowers the heat of the oil.) Remove the cooked patties to a tray topped with kitchen paper and permit to drain.

Present with lemon wedges.

Spinach Patties

These spinach with cheese patties are a real delight. The crunchy outside gives way to a smooth interior. The fresh spinach imparts a fresh, slightly earthy flavor, while the grated cheese gives a deep, umami richness. It's possible to replace the cheese with steamed, mashed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon slices, to garnish

For raw spinach, wash it well, getting rid of any stalks, and cut into it into sizable portions. Put in a deep pan with a little water over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then press out any excess liquid and put aside.

When working with previously frozen spinach, completely squeeze out excess liquid.

Heat the cooking oil in a pan over a medium heat and saute the diced onion and garlic cloves until softened, about 4 minutes. Remove from the stove.

Combine the wilted spinach, cooked onion and softened garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and season with pepper and salt. Stir thoroughly until combined. If the dough looks too soft, incorporate some additional crumbs.

With your fingers, shape the preparation into oval shapes slightly larger than a nut but smaller than an large egg, and put them on a plate covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, preheat olive oil to a level of about half an inch. Cook the croquettes a handful for 2–3 minutes each side, rotating so they are golden completely, then place on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

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

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to garnish

Put the dry lentils in a pot and cover with enough water. Simmer over a medium heat for about 20 minutes or until nearly done, pouring extra liquid to maintain the legumes immersed if required.

Mix in the burghul and keep cooking until tender. Remove the water from the mixture completely and set aside in a mixing bowl.

Warm a portion of the