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Leek Patties

Small crispy fritters, often known as keftedes, stand as a beloved delicacy in Sephardic Jewish cuisine. These particular leek croquettes deliver a delicious blend of savory beef with the gentle, mildly sweet flavour of fresh leeks, and they are absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Wash the leeks properly and remove the root ends and most of the dark green parts. Chop into halves longways then into 1.5-centimeter slices. Put in a deep pan and fill with water, then cook over a medium heat for about 20 mins or until softened.

Remove the water from the leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and flavor well with pepper and salt. Mix completely using your palms then shape a several tablespoonfuls into a croquette, pressing a little. Put on a plate and continue for the rest of the mixture.

Heat cooking oil in a pan to a amount of about 2 centimeters over a medium heat. When the oil is ready, cook the croquettes in batches until golden on both sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Transfer the finished croquettes to a tray covered with kitchen paper and permit to rest.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese fritters are a genuine delight. The crispy outside reveals a smooth interior. The spinach imparts a bright, moderately earthy taste, while the dairy provides a savory, flavorful smoothness. Feel free to swap the dairy cheese with boiled, pureed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon slices, to garnish

If using leafy greens, rinse it well, getting rid of any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a small amount hot water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then remove any extra water and reserve.

For previously frozen spinach, thoroughly squeeze out excess liquid.

Heat the oil in a frying pan over a medium flame and saute the onion and garlic cloves until translucent, about four minutes. Take off the heat.

Place the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir thoroughly until combined. If the preparation seems too soft, incorporate some extra crumbs.

Using your hands, shape the mixture into oval shapes a bit bigger than a walnut but more compact than an egg, and put them on a plate lined with wax paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium heat, preheat oil to a level of about 1 centimeter. Fry the fritters a small batch for 2–3 minutes each side, rotating so they are golden brown completely, then place on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and moist center, these croquettes are not only delicious but also a highly healthy bite or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to serve

Add the dry lentils in a saucepan and cover with ample cold water. Cook over a moderate heat for about 20 minutes or until nearly done, adding extra liquid to ensure the legumes covered if necessary.

Stir in the cracked wheat and proceed cooking until tender. Drain the mixture well and reserve in a bowl.

Heat 50% of the