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Leek Patties

Petite pan-fried fritters, commonly known as keftedes, represent a treasured speciality in Sephardic Jewish cooking. These wonderful leek croquettes deliver a tasty combination of rich beef with the gentle, sweetly mild flavour of tender leeks, rendering them absolutely crave-worthy.

Yields 12

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

Clean the leeks properly and cut away the root ends and most of the dark green parts. Cut lengthwise longways then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and paprika and season generously with pepper and salt. Mix completely using your fingers then form a several tablespoonfuls into a croquette, pressing a bit. Set on a plate and repeat for the remaining of the preparation.

Preheat oil in a skillet to a level of about 2 centimeters over a medium flame. When the oil is ready, fry the fritters in small groups until crispy on all sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Transfer the ready croquettes to a tray covered with kitchen paper and let to rest.

Present with lemon slices.

Spinach Croquettes

These amazing spinach and cheese patties are a true treat. The golden outside reveals a soft interior. The spinach adds a fresh, somewhat earthy note, while the grated cheese provides a rich, savory creaminess. It's possible to replace the cheesy element with boiled, mashed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, clean it carefully, discarding any tough stems, and coarsely chop it into large chunks. Put in a large saucepan with a bit of water over a medium heat. Once softened, strain in a sieve for about 15 mins, then press out any remaining moisture and set aside.

If using thawed frozen spinach, completely squeeze out unwanted moisture.

Warm the olive oil in a skillet over a medium flame and cook the diced onion and garlic cloves until softened, about four minutes. Remove from the flame.

Put the wilted spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and beaten eggs in a big mixing bowl and season with pepper and salt. Mix completely until incorporated. If the dough appears too soft, add some more breading.

With your fingers, shape the mixture into oval shapes slightly larger than a nut but less bulky than an chicken egg, and place them on a tray covered with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, heat oil to a level of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes each side, rotating so they are golden all over, then place on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these fritters are not only delicious but also a extremely nutritious snack or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to accompany

Put the dry lentils in a pot and fill with enough water. Simmer over a moderate heat for about 20 minutes or until partially softened, including additional water to ensure the legumes covered if required.

Mix in the bulgur wheat and continue cooking until softened. Remove the water from the ingredients well and put aside in a bowl.

Warm half of the