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Leek Croquettes

Small pan-fried patties, often known as keftedes, stand as a beloved signature dish in Sephardic culinary traditions. These particular leek croquettes offer a delicious combination of savory beef with the subtle, slightly sweet taste of tender leeks, and they are truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Wash the green leeks properly and trim off the root ends and most of the dark green parts. Chop in half longways then into half-inch slices. Place in a deep pan and cover with water, then heat over a medium heat for about 20 mins or until softened.

Strain the cooked leeks and place in a big bowl with the beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and flavor generously with salt and pepper. Stir thoroughly using your hands then form a several spoonfuls into a croquette, shaping a slightly. Put on a tray and proceed for the remaining of the ingredients.

Preheat oil in a frying pan to a amount of about ¾ inch over a medium heat. When the olive oil is hot, brown the fritters in small groups until golden on each side. (Avoid overcrowding the frying pan as this reduces the temperature of the cooking oil.) Transfer the ready croquettes to a plate covered with absorbent paper and allow to rest.

Offer with lemon slices.

Spinach Patties

These cheesy spinach patties are a genuine delight. The golden exterior opens up to a smooth interior. The leafy spinach brings a fresh, slightly natural taste, while the dairy gives a deep, savory richness. You can substitute the cheese with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Oil for frying (or alternatively neutral oil)
• Lemon wedges, to garnish

For raw spinach, wash it well, getting rid of any stalks, and cut into it into large chunks. Place in a big pot with a small amount water over a moderate heat. Once wilted, remove in a colander for about 15 mins, then remove any excess liquid and set aside.

For defrosted spinach, completely press out extra water.

Heat the olive oil in a pan over a medium heat and fry the diced onion and garlic until softened, about 4 minutes. Remove from the heat.

Put the wilted spinach, cooked onion and garlic, kefalotyri, ricotta, spice, red spice, breading and eggs in a container and spice with salt and pepper. Mix well until combined. If the preparation looks too soft, incorporate some extra breading.

With your fingers, shape the dough into oval croquettes slightly larger than a walnut but more compact than an egg, and set them on a tray covered with baking paper. Cover and cool for at least 1 hour.

In a large frying pan over moderate heat, heat cooking oil to a level of about half an inch. Brown the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden brown all over, then place on absorbent paper.

Present with lemon wedges.

Lentil Patties

Boasting a crunchy outside and tender interior, these croquettes are not only delicious but also a extremely wholesome bite or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to garnish

Put the brown lentils in a saucepan and cover with ample fresh water. Cook over a medium flame for about 20 mins or until nearly done, pouring extra liquid to maintain the lentils submerged if needed.

Mix in the burghul and keep cooking until softened. Strain the lentils and burghul completely and reserve in a bowl.

Preheat half of the