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Leek Croquettes

Small pan-fried patties, often known as keftedes, stand as a treasured speciality in Sephardic Jewish culinary traditions. These wonderful leek croquettes present a tasty fusion of savory minced beef with the delicate, slightly sweet taste of tender leeks, rendering them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and remove the roots and most of the green stalk. Cut into halves along the length then into 1.5cm rounds. Place in a deep frying pan and cover with water, then cook over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and spice and spice liberally with salt and pepper. Combine well using your hands then mold a several spoonfuls into a croquette, pressing a little. Place on a tray and continue for the remaining of the mixture.

Preheat olive oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is hot, brown the croquettes in batches until golden brown on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the cooking oil.) Take out the finished patties to a tray topped with absorbent paper and allow to rest.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese croquettes are a true delight. The crispy outside reveals a creamy filling. The fresh spinach brings a bright, somewhat natural flavor, while the dairy offers a rich, umami smoothness. It's possible to replace the dairy cheese with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to garnish

For leafy greens, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a big pot with a little water over a moderate heat. Once softened, strain in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, carefully remove excess liquid.

Preheat the cooking oil in a frying pan over a medium flame and cook the diced onion and garlic until softened, about 4 minutes. Take off the heat.

Place the cooked spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, red spice, breadcrumbs and eggs in a container and season with salt and pepper. Stir thoroughly until combined. If the dough looks too loose, incorporate some extra breadcrumbs.

By hand, shape the mixture into oval croquettes a bit bigger than a walnut shell but less bulky than an chicken egg, and place them on a tray topped with baking paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, warm olive oil to a depth of about 1 centimeter. Fry the fritters a small batch for 2–3 minutes on both sides, turning so they are golden completely, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Featuring a crunchy outside and tender interior, these fritters are not only flavorful but also a extremely nutritious snack or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to serve

Add the dry lentils in a pan and cover with ample cold water. Boil over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to keep the legumes immersed if needed.

Add the burghul and continue cooking until fully cooked. Strain the ingredients thoroughly and put aside in a bowl.

Warm a portion of the