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Leek Croquettes

Small pan-fried fritters, commonly known as keftedes, are a beloved signature dish in Sephardic cuisine. These leek croquettes present a delicious blend of savory minced beef with the gentle, sweetly mild essence of tender leeks, making them utterly addictive.

Yields 12

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

Thoroughly wash the fresh leeks well and cut away the roots and the bulk of the dark green parts. Slice into halves along the length then into 1.5-centimeter slices. Put in a deep pan and fill with cold water, then heat over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and place in a large mixing bowl with the ground beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and flavor generously with seasoning. Mix well using your palms then form a several tablespoonfuls into a croquette, shaping a slightly. Put on a plate and continue for the rest of the preparation.

Warm oil in a pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, fry the patties in batches until golden on both sides. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Remove the cooked croquettes to a dish covered with paper towel and let to cool.

Present with lemon slices.

Spinach Patties

These spinach and cheese croquettes are a true treat. The golden crust opens up to a soft interior. The leafy spinach imparts a vibrant, somewhat green note, while the dairy provides a rich, savory smoothness. It's possible to replace the cheese with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to accompany

For leafy greens, wash it carefully, discarding any hard stems, and cut into it into big pieces. Transfer in a big pot with a small amount hot water over a medium heat. Once cooked, strain in a strainer for about 15 mins, then squeeze out any extra water and put aside.

For previously frozen spinach, carefully press out unwanted moisture.

Warm the cooking oil in a skillet over a moderate heat and saute the onion and garlic until softened, about four minutes. Turn off the stove.

Place the cooked spinach, cooked onion and softened garlic, grated cheese, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and season with salt and pepper. Stir completely until incorporated. If the mixture appears too loose, add some additional crumbs.

With your fingers, shape the preparation into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and set them on a plate lined with baking paper. Seal and refrigerate for at least one hour.

In a large frying pan over medium flame, heat oil to a amount of about 1 centimeter. Cook the fritters a few at a time for a couple of minutes on both sides, turning so they are golden everywhere, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these patties are not only tasty but also a extremely nutritious appetizer or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to accompany

Add the brown lentils in a pan and submerge with plenty of cold water. Simmer over a medium heat for about twenty minutes or until partially softened, adding additional water to maintain the lentils covered if needed.

Add the burghul and keep cooking until tender. Strain the ingredients completely and set aside in a bowl.

Heat a portion of the