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Leek Patties

Small fried croquettes, commonly known as keftedes, are a cherished speciality in Sephardic Jewish cuisine. These wonderful leek fritters offer a tasty blend of rich minced beef with the subtle, sweetly mild essence of fresh leeks, and they are truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the green leeks well and cut away the root ends and the majority of the green stalk. Cut into halves along the length then into 1.5cm slices. Transfer in a deep frying pan and cover with water, then cook over a moderate heat for about 20 mins or until tender.

Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and flavor liberally with salt and pepper. Mix thoroughly using your hands then shape a several scoops into a croquette, flattening a slightly. Put on a plate and continue for the rest of the ingredients.

Heat cooking oil in a frying pan to a level of about ¾ inch over a moderate heat. When the oil is hot, brown the croquettes in batches until crispy on all sides. (Don't overcrowd the skillet as this lowers the temperature of the oil.) Remove the finished croquettes to a tray covered with paper towel and permit to drain.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese patties are a genuine pleasure. The crunchy exterior reveals a smooth center. The fresh spinach brings a bright, slightly natural flavor, while the dairy offers a rich, umami smoothness. Feel free to swap the dairy cheese with cooked, mashed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon slices, to accompany

For leafy greens, clean it well, discarding any hard stems, and cut into it into sizable portions. Place in a big pot with a bit of hot water over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then press out any extra water and put aside.

When working with thawed frozen spinach, completely remove unwanted moisture.

Preheat the olive oil in a skillet over a medium heat and saute the chopped onion and minced garlic until softened, about 4 minutes. Take off the heat.

Put the wilted spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir completely until combined. If the preparation looks too loose, incorporate some extra breading.

With your fingers, mold the dough into oval croquettes a bit bigger than a nut but more compact than an chicken egg, and place them on a tray topped with wax paper. Wrap and cool for at least one hour.

In a large frying pan over medium flame, warm oil to a level of about half an inch. Brown the croquettes a small batch for a couple of minutes on both sides, flipping so they are golden everywhere, then place on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Featuring a golden crust and tender interior, these croquettes are not only flavorful but also a wonderfully nutritious snack or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to serve

Place the lentils in a pot and cover with plenty of cold water. Cook over a medium flame for about 20 minutes or until nearly done, adding more water to ensure the legumes submerged if required.

Mix in the bulgur wheat and keep cooking until fully cooked. Remove the water from the mixture thoroughly and set aside in a container.

Warm half of the