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Leek Croquettes

Bite-sized pan-fried patties, often known as keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These leek fritters present a flavorful combination of hearty beef with the delicate, slightly sweet flavour of tender leeks, and they are truly irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Clean the fresh leeks well and cut away the root ends and the bulk of the green tops. Slice in half along the length then into half-inch slices. Put in a deep frying pan and cover with fresh water, then heat over a moderate heat for about 20 mins or until softened.

Drain the cooked leeks and put in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, parsley and sweet paprika and flavor generously with salt and pepper. Mix well using your fingers then mold a couple of scoops into a ball, flattening a little. Place on a plate and proceed for the rest of the mixture.

Warm cooking oil in a skillet to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, cook the fritters in batches until golden brown on both sides. (Do not fill the skillet as this drops the heat of the oil.) Take out the ready croquettes to a plate topped with absorbent paper and allow to rest.

Present with lemon slices.

Spinach Croquettes

These cheesy spinach patties are a real treat. The crispy crust gives way to a soft interior. The fresh spinach imparts a fresh, moderately earthy flavor, while the cheese provides a deep, flavorful creaminess. It's possible to replace the cheese with steamed, crushed potato if you like.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using raw spinach, rinse it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a small amount liquid over a medium flame. Once softened, strain in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Preheat the olive oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until translucent, about 4 minutes. Turn off the stove.

Place the wilted spinach, cooked onion and softened garlic, kefalotyri, ricotta, nutmeg, red spice, breadcrumbs and eggs in a large bowl and season with pepper and salt. Combine completely until combined. If the preparation appears too wet, mix in some more crumbs.

Using your hands, shape the mixture into oval shapes a bit bigger than a walnut shell but more compact than an egg, and put them on a plate topped with parchment paper. Wrap and cool for at least 60 minutes.

In a large frying pan over moderate heat, heat cooking oil to a amount of about half an inch. Cook the croquettes a few at a time for a couple of minutes each side, flipping so they are crispy all over, then put on absorbent paper.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and soft inside, these fritters are not only flavorful but also a highly healthy bite or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to preference
• Yogurt and fresh lemon, to garnish

Put the brown lentils in a saucepan and fill with ample water. Cook over a medium flame for about 20 minutes or until partially softened, pouring extra liquid to maintain the legumes covered if required.

Mix in the cracked wheat and keep cooking until softened. Remove the water from the ingredients completely and set aside in a bowl.

Warm a portion of the