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Leek Croquettes

Bite-sized fried fritters, commonly known as keftedes, stand as a beloved speciality in Sephardic cuisine. These particular leek fritters present a delicious combination of savory ground beef with the delicate, slightly sweet flavour of tender leeks, and they are truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the fresh leeks well and remove the root ends and most of the dark green parts. Chop into halves longways then into half-inch slices. Put in a large skillet and cover with cold water, then heat over a medium heat for about 20 mins or until softened.

Drain the leeks and transfer in a mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and spice well with salt and pepper. Mix completely using your palms then form a couple of scoops into a patty, shaping a slightly. Set on a plate and continue for the rest of the preparation.

Heat cooking oil in a pan to a level of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the fritters in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this drops the oil temperature of the cooking oil.) Remove the ready fritters to a dish lined with absorbent paper and permit to cool.

Offer with lemon slices.

Spinach Patties

These cheesy spinach patties are a real treat. The golden crust opens up to a creamy interior. The fresh spinach brings a bright, somewhat earthy taste, while the cheese provides a savory, umami creaminess. Feel free to swap the cheesy element with steamed, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Oil for frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, clean it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Transfer in a big pot with a bit of hot water over a medium flame. Once wilted, drain in a strainer for about a quarter hour, then squeeze out any excess liquid and put aside.

If using thawed frozen spinach, carefully squeeze out unwanted moisture.

Warm the olive oil in a skillet over a medium heat and saute the chopped onion and minced garlic until softened, about 4 minutes. Turn off the stove.

Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Combine thoroughly until blended. If the dough appears too wet, mix in some additional crumbs.

By hand, form the dough into oval croquettes a bit bigger than a nut but smaller than an large egg, and put them on a baking sheet covered with baking paper. Wrap and cool for at least one hour.

In a wide pan over medium heat, warm cooking oil to a level of about 1cm. Fry the croquettes a few at a time for two to three minutes per side, rotating so they are golden all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and moist center, these patties are not only flavorful but also a highly wholesome appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Add the dry lentils in a saucepan and cover with enough water. Simmer over a moderate heat for about twenty minutes or until nearly done, including more water to ensure the legumes immersed if required.

Mix in the cracked wheat and keep cooking until tender. Strain the mixture completely and set aside in a bowl.

Warm 50% of the