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Leek Croquettes

Bite-sized fried fritters, often called keftedes, stand as a cherished speciality in Sephardic culinary traditions. These wonderful leek fritters deliver a flavorful combination of savory ground beef with the subtle, slightly sweet taste of leeks, and they are truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to accompany

Clean the leeks properly and cut away the roots and most of the green tops. Chop in half lengthways then into half-inch slices. Put in a large skillet and submerge with fresh water, then simmer over a medium heat for about 20 mins or until tender.

Strain the leeks and place in a mixing bowl with the ground beef, eggs, crumbs, dill, parsley and spice and flavor generously with seasoning. Combine completely using your fingers then form a several spoonfuls into a patty, pressing a slightly. Set on a plate and proceed for the balance of the mixture.

Preheat olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the heated oil is hot, brown the fritters in small batches until golden brown on all sides. (Avoid overcrowding the frying pan as this drops the heat of the cooking oil.) Take out the finished fritters to a tray covered with kitchen paper and permit to cool.

Present with lemon slices.

Spinach Patties

These spinach with cheese fritters are a real delight. The golden crust gives way to a smooth interior. The leafy spinach brings a vibrant, somewhat earthy flavor, while the grated cheese provides a savory, savory creaminess. Feel free to swap the cheesy element with boiled, crushed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For leafy greens, rinse it carefully, getting rid of any hard stems, and coarsely chop it into big pieces. Place in a large saucepan with a small amount liquid over a moderate heat. Once wilted, strain in a sieve for about 15 minutes, then remove any extra water and put aside.

For thawed frozen spinach, carefully press out excess liquid.

Warm the oil in a skillet over a medium flame and fry the onion and garlic until translucent, about four minutes. Remove from the flame.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and season with seasoning. Combine thoroughly until combined. If the mixture seems too loose, incorporate some additional breading.

Using your hands, mold the mixture into oval croquettes slightly larger than a walnut but smaller than an large egg, and put them on a baking sheet covered with baking paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, heat cooking oil to a level of about 1cm. Cook the croquettes a few at a time for 2–3 minutes per side, rotating so they are crispy completely, then place on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Featuring a crunchy outside and tender interior, these croquettes are not only tasty but also a wonderfully healthy appetizer or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to serve

Add the brown lentils in a pot and submerge with plenty of fresh water. Boil over a medium flame for about 20 mins or until partially softened, pouring more water to maintain the legumes covered if needed.

Add the burghul and proceed cooking until fully cooked. Remove the water from the ingredients thoroughly and put aside in a bowl.

Heat 50% of the