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Leek Croquettes

Bite-sized crispy fritters, typically called keftedes, represent a treasured speciality in Sephardic Jewish cuisine. These leek croquettes present a tasty fusion of hearty ground beef with the delicate, mildly sweet flavour of leeks, rendering them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Wash the fresh leeks properly and trim off the roots and the majority of the green stalk. Chop in half along the length then into half-inch slices. Put in a deep pan and submerge with fresh water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Drain the leeks and transfer in a big bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor generously with salt and pepper. Mix thoroughly using your hands then mold a couple of spoonfuls into a patty, shaping a slightly. Put on a tray and repeat for the rest of the ingredients.

Heat cooking oil in a pan to a level of about ¾ inch over a medium flame. When the heated oil is ready, cook the croquettes in small batches until golden on each side. (Don't overcrowd the pan as this reduces the heat of the cooking oil.) Transfer the finished croquettes to a dish covered with absorbent paper and allow to rest.

Present with lemon slices.

Spinach Croquettes

These spinach with cheese croquettes are a genuine pleasure. The golden exterior opens up to a creamy center. The fresh spinach adds a vibrant, moderately earthy flavor, while the grated cheese offers a rich, savory richness. It's possible to replace the cheesy element with steamed, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to accompany

When using fresh spinach, clean it carefully, getting rid of any stalks, and cut into it into big pieces. Place in a big pot with a bit of water over a medium flame. Once softened, drain in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

If using thawed frozen spinach, completely squeeze out extra water.

Warm the olive oil in a pan over a medium flame and fry the onion and garlic until softened, about 4 minutes. Take off the stove.

Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, breading and beaten eggs in a container and flavor with salt and pepper. Mix thoroughly until combined. If the preparation looks too loose, add some additional breading.

With your fingers, shape the dough into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and set them on a tray topped with parchment paper. Seal and cool for at least 1 hour.

In a big skillet over medium heat, heat cooking oil to a level of about 1cm. Fry the fritters a handful for a couple of minutes per side, turning so they are golden all over, then transfer on paper towel.

Serve with lemon wedges.

Lentil Patties

With their crunchy outside and soft inside, these patties are not only flavorful but also a extremely wholesome bite or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to garnish

Put the brown lentils in a saucepan and cover with ample cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, including extra liquid to keep the lentils submerged if needed.

Add the burghul and continue cooking until fully cooked. Remove the water from the mixture thoroughly and reserve in a container.

Warm 50% of the