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Leek Croquettes

Petite pan-fried croquettes, often known as keftedes, are a cherished delicacy in Sephardic Jewish cooking. These wonderful leek fritters present a delicious blend of savory minced beef with the subtle, mildly sweet taste of tender leeks, making them truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the green leeks carefully and trim off the base and the majority of the green stalk. Slice in half longways then into 1.5-centimeter pieces. Put in a deep pan and submerge with water, then cook over a medium heat for about 20 minutes or until softened.

Strain the leeks and place in a big bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and season liberally with pepper and salt. Stir thoroughly using your palms then mold a few scoops into a croquette, pressing a slightly. Place on a platter and repeat for the remaining of the preparation.

Preheat oil in a frying pan to a level of about 2 centimeters over a medium heat. When the heated oil is ready, fry the croquettes in small batches until crispy on each side. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the ready croquettes to a plate topped with kitchen paper and allow to rest.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese fritters are a true treat. The crispy exterior gives way to a smooth interior. The spinach brings a vibrant, somewhat earthy note, while the cheese gives a savory, flavorful richness. You can substitute the dairy cheese with boiled, mashed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For raw spinach, rinse it well, removing any tough stems, and cut into it into sizable portions. Transfer in a deep pan with a bit of water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then remove any remaining moisture and put aside.

For previously frozen spinach, thoroughly remove excess liquid.

Heat the cooking oil in a skillet over a medium flame and saute the diced onion and minced garlic until translucent, about 4 minutes. Turn off the stove.

Combine the cooked spinach, fried onion and garlic, kefalotyri, soft cheese, spice, red spice, breading and eggs in a large bowl and spice with pepper and salt. Stir completely until blended. If the preparation appears too soft, add some additional breadcrumbs.

With your fingers, shape the preparation into elongated patties slightly larger than a nut but smaller than an chicken egg, and put them on a baking sheet lined with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium flame, warm olive oil to a depth of about half an inch. Brown the fritters a few at a time for two to three minutes on both sides, turning so they are golden all over, then place on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Featuring a golden crust and tender interior, these patties are not only flavorful but also a highly wholesome snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a pan and fill with plenty of water. Cook over a moderate heat for about 20 mins or until partially softened, adding additional water to keep the pulses immersed if required.

Stir in the burghul and keep cooking until softened. Strain the ingredients well and reserve in a mixing bowl.

Warm 50% of the