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Leek Croquettes

Small pan-fried fritters, typically referred to as keftedes, stand as a treasured signature dish in Sephardic cooking. These particular leek patties offer a delicious fusion of hearty ground beef with the gentle, slightly sweet essence of fresh leeks, and they are truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the fresh leeks carefully and trim off the base and the bulk of the green stalk. Chop in half lengthways then into half-inch rounds. Put in a deep pan and fill with cold water, then cook over a moderate heat for about 20 mins or until cooked through.

Drain the cooked leeks and place in a big bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and season liberally with pepper and salt. Combine thoroughly using your hands then shape a few tablespoonfuls into a croquette, shaping a bit. Set on a tray and continue for the balance of the ingredients.

Warm olive oil in a skillet to a level of about 2cm over a medium heat. When the olive oil is ready, cook the fritters in small batches until golden on each side. (Do not fill the skillet as this lowers the oil temperature of the cooking oil.) Take out the finished fritters to a plate covered with absorbent paper and let to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach croquettes are a true delight. The crunchy crust opens up to a creamy filling. The fresh spinach imparts a vibrant, moderately green flavor, while the grated cheese offers a deep, flavorful richness. You can substitute the cheese with cooked, crushed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon slices, to serve

For leafy greens, wash it well, getting rid of any stalks, and roughly chop it into sizable portions. Place in a big pot with a bit of water over a medium heat. Once cooked, remove in a strainer for about 15 minutes, then press out any remaining moisture and reserve.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the oil in a pan over a moderate heat and saute the chopped onion and minced garlic until softened, about 4 minutes. Take off the flame.

Combine the wilted spinach, cooked onion and softened garlic, hard cheese, ricotta, nutmeg, paprika, breading and eggs in a container and flavor with pepper and salt. Combine completely until incorporated. If the dough appears too loose, mix in some extra breadcrumbs.

Using your hands, form the dough into oval croquettes somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a plate covered with baking paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, preheat cooking oil to a level of about 1 centimeter. Cook the fritters a handful for a couple of minutes each side, rotating so they are golden completely, then put on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a highly nutritious bite or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to garnish

Put the dry lentils in a saucepan and submerge with enough cold water. Simmer over a medium flame for about twenty minutes or until nearly done, pouring extra liquid to keep the legumes immersed if required.

Mix in the cracked wheat and continue cooking until softened. Remove the water from the lentils and burghul well and put aside in a bowl.

Heat half of the