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Leek Croquettes

Bite-sized crispy patties, commonly referred to as keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These leek fritters deliver a flavorful fusion of hearty minced beef with the subtle, sweetly mild taste of tender leeks, making them truly irresistible.

Yields 12

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

Clean the green leeks well and remove the root ends and the majority of the dark green parts. Chop lengthwise along the length then into 1.5cm rounds. Place in a deep pan and submerge with cold water, then simmer over a moderate heat for about twenty minutes or until tender.

Remove the water from the leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor well with salt and pepper. Mix well using your hands then form a several scoops into a croquette, shaping a bit. Set on a platter and proceed for the balance of the mixture.

Warm olive oil in a frying pan to a depth of about 2cm over a moderate heat. When the heated oil is sizzling, fry the croquettes in batches until crispy on all sides. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Transfer the ready patties to a dish lined with kitchen paper and permit to cool.

Present with fresh lemon.

Spinach Patties

These delightful spinach and cheese patties are a true delight. The crispy outside opens up to a soft center. The spinach adds a bright, moderately earthy note, while the cheese offers a deep, umami smoothness. It's possible to replace the cheese with cooked, pureed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon wedges, to garnish

For leafy greens, rinse it well, getting rid of any stalks, and coarsely chop it into big pieces. Put in a big pot with a small amount liquid over a moderate heat. Once cooked, drain in a colander for about 15 mins, then remove any excess liquid and set aside.

When working with previously frozen spinach, carefully press out unwanted moisture.

Warm the oil in a pan over a medium heat and saute the onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Combine the cooked spinach, fried onion and garlic, kefalotyri, soft cheese, spice, paprika, dry crumbs and eggs in a container and season with seasoning. Mix thoroughly until incorporated. If the preparation seems too loose, incorporate some additional breading.

With your fingers, form the preparation into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and set them on a baking sheet lined with parchment paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a amount of about 1 centimeter. Brown the patties a small batch for 2–3 minutes on both sides, flipping so they are golden completely, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a highly wholesome snack or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon wedges, to serve

Add the lentils in a pan and submerge with plenty of cold water. Cook over a moderate heat for about 20 mins or until partially softened, pouring more water to ensure the lentils submerged if required.

Mix in the burghul and continue cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a container.

Preheat a portion of the