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Leek Croquettes

Small pan-fried fritters, often referred to as keftedes, represent a cherished delicacy in Sephardic cooking. These wonderful leek croquettes offer a tasty fusion of savory minced beef with the delicate, sweetly mild taste of leeks, making them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Wash the green leeks carefully and trim off the root ends and the bulk of the green tops. Chop lengthwise lengthways then into half-inch rounds. Place in a deep frying pan and submerge with fresh water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and put in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and sweet paprika and flavor liberally with salt and pepper. Combine well using your palms then form a few spoonfuls into a patty, flattening a bit. Put on a platter and repeat for the balance of the preparation.

Warm oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is ready, brown the patties in small batches until golden on all sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Transfer the finished croquettes to a plate lined with kitchen paper and allow to rest.

Offer with fresh lemon.

Spinach Croquettes

These spinach and cheese patties are a real pleasure. The crunchy crust opens up to a smooth interior. The leafy spinach adds a vibrant, moderately green taste, while the dairy gives a rich, flavorful richness. It's possible to replace the cheesy element with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to garnish

When using fresh spinach, clean it well, removing any tough stems, and cut into it into large chunks. Put in a big pot with a small amount liquid over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

For previously frozen spinach, carefully squeeze out excess liquid.

Warm the cooking oil in a pan over a medium heat and saute the diced onion and minced garlic until tender, about a few minutes. Take off the stove.

Place the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and spice with seasoning. Stir well until blended. If the dough looks too loose, add some extra crumbs.

With your fingers, form the dough into elongated patties somewhat larger than a walnut but more compact than an chicken egg, and put them on a baking sheet covered with baking paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat oil to a amount of about half an inch. Fry the patties a handful for a couple of minutes each side, rotating so they are golden brown all over, then put on kitchen roll.

Present with lemon slices.

Lentil Patties

With their golden crust and tender interior, these fritters are not only tasty but also a highly nutritious snack or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to garnish

Add the dry lentils in a pan and fill with ample cold water. Simmer over a medium heat for about twenty minutes or until partially softened, adding additional water to ensure the pulses covered if needed.

Mix in the burghul and proceed cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Preheat half of the