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Leek Croquettes

Bite-sized fried croquettes, commonly referred to as keftedes, stand as a treasured delicacy in Sephardic Jewish cuisine. These particular leek fritters offer a flavorful combination of rich minced beef with the delicate, mildly sweet flavour of tender leeks, making them absolutely irresistible.

Yields 12

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

Thoroughly wash the green leeks well and remove the root ends and most of the dark green parts. Cut in half lengthways then into half-inch rounds. Place in a deep pan and submerge with cold water, then cook over a moderate heat for about 20 minutes or until softened.

Strain the leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and spice liberally with seasoning. Combine well using your fingers then form a few tablespoonfuls into a ball, flattening a bit. Place on a plate and repeat for the remaining of the ingredients.

Heat olive oil in a skillet to a amount of about 2 centimeters over a medium flame. When the olive oil is hot, cook the fritters in small batches until crispy on each side. (Avoid overcrowding the pan as this drops the temperature of the oil.) Transfer the finished patties to a tray topped with absorbent paper and allow to cool.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese croquettes are a true treat. The crispy outside gives way to a soft interior. The fresh spinach imparts a fresh, slightly natural taste, while the cheese offers a savory, flavorful richness. It's possible to replace the cheesy element with steamed, pureed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if necessary
• 3 eggs
• Olive oil for frying (or vegetable oil)
• Fresh lemon, to serve

For leafy greens, rinse it thoroughly, discarding any stalks, and coarsely chop it into large chunks. Place in a deep pan with a little hot water over a moderate heat. Once softened, drain in a colander for about 15 mins, then press out any extra water and put aside.

For defrosted spinach, completely remove extra water.

Heat the olive oil in a skillet over a medium flame and saute the chopped onion and garlic cloves until tender, about four minutes. Turn off the heat.

Put the prepared spinach, cooked onion and softened garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir completely until combined. If the preparation looks too soft, add some extra breadcrumbs.

Using your hands, shape the preparation into oval shapes slightly larger than a walnut shell but less bulky than an large egg, and set them on a baking sheet topped with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over moderate heat, warm oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for a couple of minutes each side, flipping so they are crispy everywhere, then put on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and moist center, these patties are not only delicious but also a wonderfully healthy appetizer or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to accompany

Add the lentils in a pot and submerge with enough water. Cook over a moderate heat for about twenty minutes or until nearly done, pouring additional water to ensure the lentils covered if required.

Add the bulgur wheat and keep cooking until fully cooked. Drain the mixture completely and set aside in a mixing bowl.

Warm a portion of the