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Leek Croquettes

Bite-sized pan-fried fritters, typically known as keftedes, are a beloved signature dish in Sephardic Jewish cuisine. These leek fritters deliver a tasty blend of hearty beef with the subtle, slightly sweet flavour of leeks, and they are utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Wash the green leeks well and trim off the base and most of the dark green parts. Cut in half lengthways then into 1.5-centimeter slices. Put in a deep pan and submerge with cold water, then heat over a medium flame for about twenty minutes or until tender.

Drain the leeks and put in a mixing bowl with the beef, beaten eggs, crumbs, dill, parsley and paprika and season generously with pepper and salt. Stir thoroughly using your palms then mold a several tablespoonfuls into a ball, flattening a slightly. Set on a tray and continue for the rest of the ingredients.

Heat olive oil in a pan to a depth of about 2cm over a medium flame. When the oil is ready, cook the fritters in small batches until golden on each side. (Don't overcrowd the skillet as this reduces the temperature of the cooking oil.) Transfer the finished fritters to a dish topped with kitchen paper and let to rest.

Offer with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach patties are a real pleasure. The golden crust gives way to a creamy center. The fresh spinach brings a fresh, moderately green taste, while the dairy offers a deep, umami richness. Feel free to swap the cheesy element with steamed, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

If using leafy greens, wash it carefully, getting rid of any stalks, and roughly chop it into big pieces. Place in a large saucepan with a small amount water over a medium flame. Once wilted, remove in a sieve for about 15 minutes, then squeeze out any extra water and put aside.

If using defrosted spinach, thoroughly remove extra water.

Warm the cooking oil in a skillet over a moderate heat and cook the chopped onion and minced garlic until tender, about 4 minutes. Remove from the heat.

Place the wilted spinach, cooked onion and softened garlic, hard cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Mix completely until blended. If the preparation seems too soft, add some more breading.

Using your hands, shape the mixture into oval croquettes a bit bigger than a nut but smaller than an large egg, and set them on a baking sheet covered with wax paper. Cover and chill for at least 1 hour.

In a big skillet over medium heat, heat oil to a depth of about half an inch. Fry the patties a handful for a couple of minutes each side, turning so they are crispy completely, then place on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

With their crispy exterior and soft inside, these croquettes are not only delicious but also a wonderfully nutritious snack or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to serve

Add the dry lentils in a pot and submerge with ample fresh water. Simmer over a medium heat for about twenty minutes or until partially softened, including extra liquid to maintain the pulses submerged if necessary.

Add the burghul and keep cooking until fully cooked. Strain the lentils and burghul completely and reserve in a container.

Preheat a portion of the