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Leek Croquettes

Petite fried fritters, typically known as keftedes, stand as a treasured signature dish in Sephardic culinary traditions. These particular leek fritters offer a flavorful combination of rich minced beef with the gentle, mildly sweet essence of leeks, rendering them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the green leeks properly and remove the roots and the bulk of the dark green parts. Cut in half longways then into 1.5-centimeter rounds. Place in a deep frying pan and fill with cold water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Strain the softened leeks and put in a big bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Stir well using your hands then mold a several spoonfuls into a patty, shaping a little. Place on a tray and continue for the balance of the ingredients.

Warm olive oil in a skillet to a amount of about 2cm over a medium flame. When the heated oil is hot, brown the patties in small groups until golden brown on all sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Transfer the cooked patties to a tray covered with absorbent paper and allow to rest.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese fritters are a real pleasure. The crunchy crust gives way to a creamy filling. The spinach brings a vibrant, moderately earthy taste, while the dairy offers a rich, flavorful richness. You can substitute the cheesy element with boiled, pureed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

If using fresh spinach, rinse it well, discarding any stalks, and roughly chop it into sizable portions. Transfer in a large saucepan with a bit of water over a moderate heat. Once cooked, remove in a colander for about 15 mins, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly press out unwanted moisture.

Warm the olive oil in a pan over a medium heat and cook the onion and garlic cloves until tender, about a few minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and eggs in a container and spice with seasoning. Combine thoroughly until incorporated. If the preparation looks too loose, add some extra breading.

By hand, mold the mixture into oval shapes a bit bigger than a walnut but smaller than an large egg, and set them on a tray covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a amount of about half an inch. Cook the croquettes a small batch for a couple of minutes each side, turning so they are golden brown all over, then place on paper towel.

Offer with fresh lemon.

Lentil Patties

Boasting a golden crust and soft inside, these patties are not only flavorful but also a wonderfully nutritious snack or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Put the dry lentils in a saucepan and fill with ample cold water. Cook over a medium flame for about twenty minutes or until nearly done, including extra liquid to keep the pulses submerged if needed.

Stir in the burghul and keep cooking until fully cooked. Remove the water from the ingredients well and set aside in a container.

Warm half of the