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Leek Croquettes

Small pan-fried patties, typically called keftedes, are a cherished delicacy in Sephardic culinary traditions. These wonderful leek fritters deliver a tasty blend of savory beef with the subtle, slightly sweet flavour of tender leeks, making them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks carefully and remove the base and the bulk of the green stalk. Chop lengthwise lengthways then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with fresh water, then simmer over a medium heat for about twenty minutes or until softened.

Strain the cooked leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and spice well with seasoning. Mix well using your hands then form a few spoonfuls into a patty, flattening a slightly. Set on a tray and repeat for the remaining of the mixture.

Preheat cooking oil in a pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is sizzling, cook the patties in small groups until crispy on each side. (Do not fill the pan as this reduces the oil temperature of the oil.) Transfer the cooked fritters to a tray covered with kitchen paper and let to cool.

Present with lemon slices.

Spinach Patties

These cheesy spinach croquettes are a genuine treat. The crispy crust opens up to a creamy filling. The leafy spinach adds a vibrant, somewhat earthy flavor, while the dairy provides a deep, umami smoothness. It's possible to replace the cheese with cooked, crushed spuds if you like.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon wedges, to accompany

When using fresh spinach, rinse it well, getting rid of any hard stems, and roughly chop it into sizable portions. Place in a large saucepan with a little liquid over a medium heat. Once wilted, strain in a colander for about 15 minutes, then remove any excess liquid and set aside.

When working with thawed frozen spinach, completely squeeze out excess liquid.

Heat the olive oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until softened, about four minutes. Remove from the heat.

Combine the prepared spinach, cooked onion and garlic, hard cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a container and season with salt and pepper. Stir well until incorporated. If the mixture looks too wet, add some more crumbs.

Using your hands, form the preparation into elongated patties slightly larger than a nut but less bulky than an large egg, and place them on a tray covered with wax paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat oil to a depth of about 1 centimeter. Brown the patties a handful for a couple of minutes each side, turning so they are crispy completely, then place on absorbent paper.

Offer with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these fritters are not only flavorful but also a extremely healthy bite or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to accompany

Put the lentils in a saucepan and cover with enough fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, pouring more water to maintain the pulses covered if needed.

Stir in the burghul and continue cooking until fully cooked. Remove the water from the ingredients completely and reserve in a bowl.

Heat 50% of the