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Leek Croquettes

Small crispy fritters, typically known as keftedes, represent a cherished signature dish in Sephardic cuisine. These wonderful leek croquettes present a flavorful blend of savory minced beef with the subtle, mildly sweet essence of leeks, rendering them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the green leeks carefully and cut away the root ends and the majority of the green tops. Chop into halves lengthways then into 1.5-centimeter slices. Transfer in a deep pan and submerge with water, then cook over a moderate heat for about 20 minutes or until cooked through.

Strain the leeks and put in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and paprika and spice generously with seasoning. Stir completely using your hands then shape a several tablespoonfuls into a ball, shaping a little. Set on a tray and proceed for the rest of the preparation.

Preheat cooking oil in a skillet to a amount of about 2cm over a medium flame. When the heated oil is ready, cook the fritters in small batches until crispy on each side. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Transfer the finished patties to a tray topped with absorbent paper and permit to drain.

Serve with fresh lemon.

Spinach Patties

These cheesy spinach fritters are a true treat. The crunchy exterior opens up to a creamy filling. The spinach adds a fresh, moderately earthy flavor, while the grated cheese gives a rich, umami creaminess. It's possible to replace the cheesy element with boiled, crushed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

For raw spinach, clean it well, discarding any tough stems, and coarsely chop it into big pieces. Place in a large saucepan with a small amount liquid over a medium flame. Once cooked, drain in a sieve for about 15 minutes, then squeeze out any extra water and put aside.

When working with defrosted spinach, carefully press out unwanted moisture.

Heat the olive oil in a pan over a medium heat and fry the chopped onion and garlic cloves until tender, about 4 minutes. Take off the flame.

Place the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Mix completely until combined. If the preparation seems too wet, add some more crumbs.

Using your hands, mold the dough into oval croquettes slightly larger than a walnut shell but less bulky than an large egg, and put them on a baking sheet topped with baking paper. Seal and chill for at least one hour.

In a wide pan over medium heat, warm oil to a amount of about 1 centimeter. Cook the patties a handful for two to three minutes on both sides, rotating so they are crispy completely, then place on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their crispy exterior and tender interior, these croquettes are not only flavorful but also a highly healthy appetizer or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to accompany

Add the dry lentils in a pot and cover with ample fresh water. Cook over a moderate heat for about 20 mins or until partially softened, pouring additional water to keep the pulses submerged if required.

Mix in the bulgur wheat and keep cooking until softened. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Warm half of the