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Leek Croquettes

Small fried fritters, typically referred to as keftedes, are a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes present a delicious combination of savory beef with the subtle, mildly sweet taste of fresh leeks, making them truly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the green leeks carefully and trim off the roots and the majority of the green stalk. Chop lengthwise lengthways then into 1.5cm pieces. Place in a deep pan and fill with water, then heat over a moderate heat for about twenty minutes or until cooked through.

Strain the softened leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and paprika and season well with seasoning. Stir thoroughly using your palms then mold a few tablespoonfuls into a ball, pressing a slightly. Set on a platter and repeat for the rest of the mixture.

Preheat oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is sizzling, brown the fritters in batches until crispy on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Take out the cooked patties to a tray covered with absorbent paper and let to rest.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese croquettes are a true delight. The crunchy crust reveals a soft interior. The leafy spinach brings a bright, somewhat natural taste, while the dairy gives a rich, umami smoothness. You can substitute the dairy cheese with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

For leafy greens, rinse it well, removing any stalks, and roughly chop it into big pieces. Put in a deep pan with a small amount water over a moderate heat. Once softened, drain in a strainer for about 15 minutes, then press out any excess liquid and set aside.

If using defrosted spinach, thoroughly remove extra water.

Warm the oil in a skillet over a medium flame and cook the onion and garlic until translucent, about four minutes. Remove from the flame.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a container and flavor with salt and pepper. Stir thoroughly until incorporated. If the dough appears too wet, mix in some additional crumbs.

Using your hands, mold the dough into elongated patties a bit bigger than a nut but less bulky than an chicken egg, and set them on a plate topped with parchment paper. Seal and refrigerate for at least one hour.

In a large frying pan over moderate heat, heat oil to a depth of about 1 centimeter. Fry the patties a small batch for two to three minutes on both sides, turning so they are crispy all over, then put on absorbent paper.

Serve with fresh lemon.

Lentil Patties

With their crunchy outside and soft inside, these fritters are not only tasty but also a highly healthy appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to accompany

Add the brown lentils in a pan and fill with plenty of fresh water. Simmer over a medium flame for about 20 mins or until almost cooked, adding additional water to maintain the legumes submerged if needed.

Mix in the burghul and proceed cooking until fully cooked. Remove the water from the ingredients completely and put aside in a mixing bowl.

Warm a portion of the