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Leek Croquettes

Petite pan-fried patties, often known as keftedes, represent a treasured delicacy in Sephardic Jewish cooking. These leek croquettes deliver a delicious combination of rich minced beef with the delicate, sweetly mild flavour of tender leeks, and they are utterly irresistible.

Yields 12

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

Wash the leeks properly and cut away the base and the bulk of the dark green parts. Cut into halves longways then into 1.5-centimeter rounds. Place in a deep frying pan and submerge with water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and place in a big bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and season liberally with seasoning. Combine completely using your hands then form a several tablespoonfuls into a ball, shaping a slightly. Put on a platter and proceed for the rest of the ingredients.

Preheat olive oil in a skillet to a amount of about 2cm over a medium flame. When the oil is hot, fry the patties in small groups until golden brown on each side. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Take out the ready patties to a tray topped with paper towel and let to drain.

Serve with fresh lemon.

Spinach Patties

These delightful spinach with cheese fritters are a genuine treat. The crunchy crust reveals a soft filling. The spinach adds a fresh, somewhat earthy note, while the cheese offers a deep, umami richness. Feel free to swap the dairy cheese with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 eggs
• Olive oil for frying (or use sunflower oil)
• Fresh lemon, to accompany

If using leafy greens, clean it well, getting rid of any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a bit of water over a medium flame. Once softened, strain in a strainer for about 15 mins, then press out any remaining moisture and reserve.

For defrosted spinach, completely press out extra water.

Warm the oil in a frying pan over a medium heat and cook the diced onion and minced garlic until translucent, about four minutes. Take off the flame.

Combine the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with salt and pepper. Stir completely until combined. If the dough seems too soft, mix in some extra breadcrumbs.

By hand, form the preparation into oval shapes slightly larger than a walnut shell but more compact than an large egg, and place them on a plate covered with baking paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, heat cooking oil to a level of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes on both sides, rotating so they are crispy completely, then transfer on paper towel.

Present with fresh lemon.

Lentil Patties

Featuring a crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to accompany

Put the brown lentils in a pot and fill with plenty of cold water. Cook over a moderate heat for about 20 mins or until almost cooked, pouring extra liquid to ensure the pulses covered if necessary.

Add the cracked wheat and continue cooking until tender. Drain the lentils and burghul well and put aside in a container.

Heat 50% of the