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Leek Patties

Petite crispy fritters, often referred to as keftedes, are a beloved signature dish in Sephardic cooking. These wonderful leek croquettes present a tasty combination of rich ground beef with the delicate, slightly sweet essence of tender leeks, rendering them truly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the leeks properly and trim off the base and the bulk of the dark green parts. Cut into halves longways then into half-inch slices. Transfer in a deep frying pan and submerge with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Strain the softened leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and season generously with salt and pepper. Combine completely using your fingers then shape a several tablespoonfuls into a patty, flattening a bit. Place on a plate and continue for the rest of the ingredients.

Warm olive oil in a skillet to a depth of about 2cm over a medium heat. When the heated oil is ready, fry the fritters in batches until crispy on both sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Transfer the ready patties to a dish lined with paper towel and let to rest.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese fritters are a true treat. The golden exterior opens up to a smooth center. The spinach adds a bright, slightly natural taste, while the cheese offers a savory, umami creaminess. It's possible to replace the cheese with steamed, mashed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

For raw spinach, clean it thoroughly, removing any hard stems, and cut into it into large chunks. Transfer in a deep pan with a bit of liquid over a medium heat. Once cooked, drain in a colander for about 15 mins, then squeeze out any excess liquid and reserve.

When working with defrosted spinach, thoroughly press out excess liquid.

Preheat the olive oil in a pan over a medium heat and cook the diced onion and garlic until translucent, about four minutes. Remove from the heat.

Put the cooked spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Mix thoroughly until combined. If the dough appears too soft, incorporate some more crumbs.

By hand, form the dough into elongated patties a bit bigger than a walnut shell but less bulky than an egg, and place them on a baking sheet covered with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over moderate heat, preheat cooking oil to a depth of about half an inch. Brown the fritters a handful for 2–3 minutes each side, rotating so they are golden brown all over, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

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

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon slices, to garnish

Put the dry lentils in a saucepan and submerge with plenty of water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring additional water to ensure the legumes submerged if required.

Add the bulgur wheat and keep cooking until tender. Drain the ingredients completely and set aside in a container.

Preheat half of the