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Leek Croquettes

Bite-sized pan-fried fritters, typically called keftedes, represent a beloved delicacy in Sephardic culinary traditions. These particular leek patties deliver a delicious combination of hearty minced beef with the subtle, slightly sweet taste of leeks, making them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the green leeks well and trim off the root ends and most of the dark green parts. Chop lengthwise lengthways then into 1.5cm pieces. Put in a deep pan and fill with cold water, then simmer over a medium heat for about 20 mins or until tender.

Strain the cooked leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and flavor well with seasoning. Mix well using your hands then shape a couple of spoonfuls into a patty, pressing a little. Set on a platter and continue for the rest of the ingredients.

Preheat olive oil in a skillet to a depth of about 2cm over a moderate heat. When the olive oil is ready, fry the croquettes in small batches until golden on all sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Remove the finished patties to a dish covered with absorbent paper and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These delightful cheesy spinach patties are a genuine delight. The golden crust opens up to a smooth interior. The fresh spinach adds a bright, moderately green taste, while the dairy offers a deep, flavorful creaminess. You can substitute the dairy cheese with steamed, pureed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

For raw spinach, rinse it carefully, removing any hard stems, and cut into it into large chunks. Put in a large saucepan with a bit of water over a moderate heat. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any remaining moisture and put aside.

If using thawed frozen spinach, carefully remove unwanted moisture.

Preheat the olive oil in a frying pan over a medium flame and saute the diced onion and garlic until translucent, about a few minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a large bowl and flavor with salt and pepper. Combine thoroughly until combined. If the preparation appears too soft, incorporate some additional crumbs.

By hand, form the mixture into oval croquettes slightly larger than a walnut but smaller than an egg, and put them on a tray lined with wax paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, heat olive oil to a depth of about half an inch. Cook the croquettes a handful for two to three minutes each side, rotating so they are crispy completely, then put on absorbent paper.

Serve with lemon wedges.

Lentil Patties

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

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to accompany

Place the lentils in a pot and cover with plenty of water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring more water to keep the legumes submerged if required.

Mix in the bulgur wheat and keep cooking until tender. Strain the ingredients thoroughly and set aside in a mixing bowl.

Warm a portion of the