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Leek Patties

Small pan-fried fritters, often known as keftedes, represent a beloved signature dish in Sephardic cooking. These particular leek croquettes offer a delicious fusion of hearty beef with the gentle, mildly sweet taste of fresh leeks, making them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks properly and cut away the root ends and most of the green stalk. Chop into halves lengthways then into half-inch rounds. Place in a deep pan and cover with cold water, then simmer over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and sweet paprika and season generously with salt and pepper. Mix thoroughly using your palms then form a few spoonfuls into a croquette, pressing a little. Place on a tray and continue for the remaining of the ingredients.

Heat oil in a skillet to a amount of about ¾ inch over a medium flame. When the olive oil is ready, brown the croquettes in small batches until golden brown on both sides. (Don't overcrowd the pan as this reduces the temperature of the oil.) Remove the finished patties to a dish covered with paper towel and permit to cool.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese patties are a genuine delight. The crispy outside reveals a smooth filling. The leafy spinach imparts a bright, moderately green flavor, while the dairy gives a deep, umami richness. It's possible to replace the cheesy element with boiled, crushed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to serve

If using raw spinach, clean it carefully, discarding any hard stems, and cut into it into sizable portions. Transfer in a large saucepan with a bit of liquid over a medium flame. Once cooked, drain in a colander for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with defrosted spinach, thoroughly press out extra water.

Warm the cooking oil in a skillet over a moderate heat and fry the diced onion and minced garlic until softened, about four minutes. Remove from the heat.

Combine the cooked spinach, cooked onion and garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a container and spice with salt and pepper. Stir well until incorporated. If the preparation seems too soft, add some more breading.

With your fingers, shape the dough into oval croquettes a bit bigger than a nut but smaller than an large egg, and set them on a tray lined with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, heat olive oil to a amount of about 1 centimeter. Brown the croquettes a few at a time for a couple of minutes per side, rotating so they are golden brown all over, then put on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these croquettes are not only flavorful but also a highly wholesome appetizer or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to garnish

Put the lentils in a pan and cover with plenty of fresh water. Cook over a medium heat for about 20 mins or until partially softened, including more water to keep the pulses immersed if required.

Mix in the burghul and proceed cooking until tender. Strain the lentils and burghul completely and set aside in a container.

Warm a portion of the