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Leek Patties

Bite-sized pan-fried patties, commonly called keftedes, stand as a treasured delicacy in Sephardic culinary traditions. These wonderful leek croquettes offer a delicious combination of rich beef with the subtle, mildly sweet taste of fresh leeks, making them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks well and trim off the base and the majority of the green tops. Cut in half along the length then into half-inch pieces. Transfer in a deep pan and submerge with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, parsley and spice and spice well with pepper and salt. Mix completely using your hands then form a several tablespoonfuls into a croquette, flattening a little. Put on a platter and proceed for the rest of the preparation.

Heat olive oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is hot, brown the patties in small batches until crispy on both sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Transfer the finished fritters to a tray lined with paper towel and let to cool.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach fritters are a genuine delight. The golden crust gives way to a creamy center. The fresh spinach imparts a bright, moderately green taste, while the cheese provides a deep, savory richness. You can substitute the dairy cheese with cooked, mashed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to serve

For raw spinach, wash it carefully, removing any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a bit of liquid over a medium flame. Once softened, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and set aside.

For defrosted spinach, carefully remove unwanted moisture.

Heat the olive oil in a pan over a medium flame and fry the chopped onion and garlic cloves until tender, about four minutes. Take off the stove.

Place the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, sweet paprika, dry crumbs and beaten eggs in a container and spice with salt and pepper. Stir well until blended. If the preparation seems too soft, incorporate some more breading.

With your fingers, mold the mixture into elongated patties a bit bigger than a walnut shell but smaller than an chicken egg, and put them on a tray topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat oil to a amount of about half an inch. Cook the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden brown completely, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Featuring a golden crust and moist center, these croquettes are not only tasty but also a highly nutritious bite or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to accompany

Put the lentils in a pot and submerge with plenty of fresh water. Boil over a medium heat for about 20 minutes or until nearly done, pouring extra liquid to ensure the lentils submerged if needed.

Add the burghul and keep cooking until tender. Drain the ingredients well and set aside in a container.

Heat 50% of the