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Leek Croquettes

Small pan-fried croquettes, often called keftedes, stand as a cherished speciality in Sephardic Jewish culinary traditions. These wonderful leek fritters deliver a flavorful combination of hearty minced beef with the subtle, slightly sweet flavour of fresh leeks, and they are truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and cut away the roots and the bulk of the green tops. Chop lengthwise lengthways then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with water, then cook over a medium heat for about twenty minutes or until cooked through.

Strain the softened leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and flavor liberally with seasoning. Stir completely using your palms then shape a few spoonfuls into a patty, flattening a bit. Place on a tray and proceed for the balance of the ingredients.

Warm cooking oil in a pan to a depth of about 2cm over a medium flame. When the oil is sizzling, fry the patties in batches until golden brown on each side. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Remove the finished croquettes to a tray covered with paper towel and permit to rest.

Offer with lemon wedges.

Spinach Patties

These cheesy spinach patties are a real treat. The crispy exterior reveals a creamy center. The leafy spinach adds a fresh, moderately green taste, while the grated cheese provides a deep, flavorful creaminess. Feel free to swap the cheesy element with steamed, crushed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon slices, to garnish

For fresh spinach, clean it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Put in a deep pan with a little liquid over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then remove any remaining moisture and reserve.

When working with thawed frozen spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a frying pan over a moderate heat and saute the onion and garlic cloves until tender, about four minutes. Remove from the stove.

Combine the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a container and spice with pepper and salt. Combine thoroughly until combined. If the dough looks too loose, mix in some more breading.

Using your hands, form the dough into oval shapes somewhat larger than a nut but more compact than an large egg, and put them on a tray covered with parchment paper. Seal and cool for at least 60 minutes.

In a large frying pan over moderate heat, preheat cooking oil to a depth of about 1cm. Cook the croquettes a handful for a couple of minutes on both sides, rotating so they are golden all over, then place on absorbent paper.

Offer with lemon wedges.

Lentil Patties

With their golden crust and soft inside, these fritters are not only tasty but also a highly wholesome bite or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon slices, to garnish

Place the lentils in a saucepan and fill with plenty of water. Boil over a medium flame for about 20 mins or until nearly done, adding additional water to maintain the pulses covered if necessary.

Stir in the bulgur wheat and keep cooking until fully cooked. Strain the lentils and burghul well and set aside in a bowl.

Preheat half of the