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Leek Patties

Small crispy croquettes, typically known as keftedes, stand as a treasured delicacy in Sephardic Jewish cuisine. These wonderful leek patties present a tasty fusion of rich ground beef with the gentle, slightly sweet essence of fresh leeks, rendering them utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks well and trim off the roots and the majority of the dark green parts. Cut into halves longways then into half-inch rounds. Transfer in a deep pan and fill with cold water, then cook over a medium flame for about 20 minutes or until softened.

Strain the cooked leeks and transfer in a mixing bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor generously with salt and pepper. Combine thoroughly using your palms then mold a few tablespoonfuls into a ball, flattening a little. Place on a plate and proceed for the remaining of the mixture.

Heat cooking oil in a frying pan to a depth of about ¾ inch over a medium flame. When the oil is ready, brown the patties in small groups until golden brown on both sides. (Don't overcrowd the skillet as this drops the heat of the cooking oil.) Take out the finished croquettes to a dish lined with kitchen paper and allow to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach croquettes are a real treat. The crispy exterior opens up to a smooth interior. The leafy spinach adds a vibrant, moderately earthy taste, while the grated cheese gives a rich, umami creaminess. Feel free to swap the cheese with steamed, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or vegetable oil)
• Fresh lemon, to accompany

If using raw spinach, wash it thoroughly, getting rid of any stalks, and coarsely chop it into big pieces. Put in a large saucepan with a small amount liquid over a medium flame. Once wilted, remove in a sieve for about 15 mins, then squeeze out any extra water and put aside.

If using thawed frozen spinach, thoroughly press out excess liquid.

Preheat the cooking oil in a skillet over a moderate heat and cook the onion and garlic until translucent, about four minutes. Turn off the heat.

Combine the cooked spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, breading and beaten eggs in a large bowl and season with pepper and salt. Stir well until blended. If the mixture appears too soft, mix in some more breadcrumbs.

By hand, shape the preparation into elongated patties somewhat larger than a nut but more compact than an egg, and place them on a tray lined with parchment paper. Cover and chill for at least one hour.

In a big skillet over medium heat, preheat cooking oil to a level of about 1 centimeter. Fry the croquettes a small batch for two to three minutes on both sides, flipping so they are crispy completely, then transfer on paper towel.

Offer with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these croquettes are not only flavorful but also a highly nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a saucepan and fill with ample water. Simmer over a medium flame for about 20 mins or until almost cooked, including additional water to maintain the lentils submerged if necessary.

Stir in the bulgur wheat and proceed cooking until tender. Drain the mixture well and put aside in a mixing bowl.

Warm half of the