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Leek Croquettes

Small crispy patties, commonly referred to as keftedes, are a treasured signature dish in Sephardic culinary traditions. These wonderful leek croquettes present a delicious blend of savory minced beef with the subtle, sweetly mild essence of leeks, and they are utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the leeks properly and trim off the root ends and the bulk of the green stalk. Chop into halves along the length then into half-inch pieces. Place in a large skillet and fill with cold water, then cook over a moderate heat for about twenty minutes or until softened.

Strain the leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and season liberally with pepper and salt. Mix well using your fingers then form a couple of scoops into a croquette, flattening a slightly. Set on a tray and continue for the balance of the mixture.

Heat oil in a skillet to a level of about 2 centimeters over a medium heat. When the oil is sizzling, cook the patties in small batches until crispy on all sides. (Do not fill the frying pan as this reduces the heat of the cooking oil.) Take out the finished fritters to a dish covered with paper towel and allow to cool.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese fritters are a real delight. The crispy exterior gives way to a smooth center. The spinach adds a vibrant, moderately natural taste, while the grated cheese offers a rich, umami richness. You can substitute the cheese with cooked, mashed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Fresh lemon, to accompany

When using leafy greens, clean it well, discarding any hard stems, and cut into it into big pieces. Place in a big pot with a little liquid over a medium heat. Once wilted, drain in a colander for about 15 mins, then press out any extra water and reserve.

When working with defrosted spinach, thoroughly remove extra water.

Heat the cooking oil in a pan over a moderate heat and fry the diced onion and minced garlic until translucent, about 4 minutes. Take off the flame.

Place the wilted spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, paprika, breading and eggs in a large bowl and season with salt and pepper. Combine well until blended. If the mixture seems too loose, mix in some additional crumbs.

By hand, mold the mixture into elongated patties somewhat larger than a nut but more compact than an egg, and place them on a baking sheet topped with parchment paper. Seal and cool for at least one hour.

In a big skillet over medium heat, heat oil to a depth of about half an inch. Cook the croquettes a handful for two to three minutes on both sides, flipping so they are golden brown everywhere, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

Featuring a crispy exterior and moist center, these fritters are not only delicious but also a highly nutritious appetizer or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to garnish

Place the brown lentils in a saucepan and submerge with enough water. Simmer over a medium heat for about 20 minutes or until nearly done, pouring extra liquid to ensure the legumes covered if required.

Add the burghul and proceed cooking until softened. Drain the mixture completely and reserve in a bowl.

Preheat half of the