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Leek Croquettes

Bite-sized crispy patties, typically known as keftedes, represent a beloved speciality in Sephardic culinary traditions. These leek patties offer a flavorful blend of savory ground beef with the delicate, sweetly mild essence of fresh leeks, making them absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Wash the green leeks well and cut away the root ends and the bulk of the dark green parts. Chop in half longways then into 1.5-centimeter slices. Put in a deep pan and submerge with water, then cook over a moderate heat for about 20 minutes or until tender.

Strain the softened leeks and place in a big bowl with the beef, eggs, matzo meal, dill, parsley and paprika and season liberally with pepper and salt. Mix thoroughly using your hands then form a few scoops into a ball, pressing a slightly. Place on a platter and proceed for the balance of the mixture.

Warm oil in a skillet to a level of about 2 centimeters over a medium flame. When the heated oil is ready, fry the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Remove the finished fritters to a dish lined with kitchen paper and allow to rest.

Present with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a genuine delight. The golden outside gives way to a soft center. The fresh spinach brings a bright, somewhat earthy flavor, while the dairy offers a deep, flavorful creaminess. It's possible to replace the cheesy element with boiled, mashed potato if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 eggs
• Oil for frying (or vegetable oil)
• Lemon wedges, to accompany

For fresh spinach, wash it well, discarding any tough stems, and cut into it into sizable portions. Transfer in a deep pan with a bit of liquid over a medium flame. Once softened, strain in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, carefully press out excess liquid.

Heat the oil in a pan over a moderate heat and cook the diced onion and garlic cloves until softened, about four minutes. Remove from the stove.

Place the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix completely until incorporated. If the preparation seems too loose, mix in some additional breadcrumbs.

Using your hands, mold the dough into oval shapes somewhat larger than a walnut but smaller than an egg, and set them on a baking sheet covered with wax paper. Wrap and chill for at least 1 hour.

In a wide pan over medium flame, warm cooking oil to a depth of about 1 centimeter. Cook the patties a handful for two to three minutes each side, rotating so they are crispy completely, then transfer on paper towel.

Present with fresh lemon.

Lentil Patties

With their golden crust and soft inside, these patties are not only flavorful but also a wonderfully wholesome bite or main course.

Makes 12

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

Put the brown lentils in a pot and cover with plenty of fresh water. Simmer over a moderate heat for about 20 minutes or until partially softened, including more water to keep the pulses covered if required.

Add the burghul and proceed cooking until tender. Remove the water from the mixture well and set aside in a container.

Preheat 50% of the