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Leek Croquettes

Petite crispy fritters, often called keftedes, represent a treasured signature dish in Sephardic Jewish cuisine. These particular leek patties offer a flavorful fusion of hearty minced beef with the subtle, slightly sweet flavour of tender leeks, and they are truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks well and remove the roots and the majority of the green tops. Chop in half along the length then into half-inch rounds. Place in a deep frying pan and submerge with water, then cook over a medium heat for about 20 minutes or until cooked through.

Strain the leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and flavor liberally with seasoning. Combine thoroughly using your palms then mold a few tablespoonfuls into a patty, flattening a little. Put on a tray and repeat for the remaining of the preparation.

Heat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the fritters in batches until golden brown on all sides. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Remove the ready croquettes to a dish covered with paper towel and permit to rest.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach patties are a true treat. The crunchy exterior reveals a creamy interior. The leafy spinach brings a vibrant, somewhat green note, while the grated cheese provides a rich, flavorful smoothness. You can substitute the cheesy element with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Oil for pan-frying (or sunflower oil)
• Fresh lemon, to accompany

If using leafy greens, clean it carefully, getting rid of any stalks, and coarsely chop it into big pieces. Place in a deep pan with a bit of water over a moderate heat. Once softened, strain in a sieve for about 15 minutes, then squeeze out any extra water and put aside.

When working with thawed frozen spinach, completely remove unwanted moisture.

Preheat the oil in a pan over a medium flame and fry the diced onion and garlic until tender, about four minutes. Turn off the flame.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breading and eggs in a container and flavor with salt and pepper. Mix well until incorporated. If the dough appears too loose, add some additional crumbs.

Using your hands, form the dough into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and set them on a plate covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, heat olive oil to a level of about half an inch. Fry the croquettes a small batch for a couple of minutes each side, turning so they are golden brown all over, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

Boasting a golden crust and tender interior, these fritters are not only delicious but also a wonderfully nutritious bite or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to serve

Put the brown lentils in a pot and cover with ample water. Boil over a medium heat for about 20 mins or until partially softened, adding more water to maintain the lentils submerged if required.

Mix in the cracked wheat and continue cooking until tender. Strain the lentils and burghul well and set aside in a bowl.

Heat a portion of the