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Leek Croquettes

Bite-sized fried patties, often known as keftedes, are a beloved speciality in Sephardic cooking. These wonderful leek fritters present a delicious fusion of savory beef with the delicate, slightly sweet essence of leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Clean the leeks properly and remove the roots and the bulk of the dark green parts. Slice lengthwise along the length then into 1.5cm rounds. Put in a deep frying pan and submerge with fresh water, then simmer over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and flavor generously with pepper and salt. Stir completely using your hands then shape a several spoonfuls into a ball, flattening a bit. Place on a plate and continue for the rest of the mixture.

Heat oil in a frying pan to a depth of about 2cm over a moderate heat. When the heated oil is ready, cook the croquettes in small batches until crispy on each side. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Transfer the finished fritters to a plate lined with absorbent paper and permit to drain.

Offer with lemon wedges.

Spinach Patties

These amazing cheesy spinach patties are a real treat. The crunchy crust reveals a smooth center. The spinach adds a bright, somewhat natural note, while the cheese offers a rich, umami creaminess. Feel free to swap the dairy cheese with cooked, pureed spuds if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For raw spinach, wash it thoroughly, discarding any tough stems, and cut into it into large chunks. Put in a large saucepan with a small amount water over a medium heat. Once softened, remove in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

When working with previously frozen spinach, carefully press out extra water.

Preheat the cooking oil in a skillet over a medium heat and saute the diced onion and garlic until tender, about a few minutes. Turn off the heat.

Combine the wilted spinach, sauteed onion and softened garlic, hard cheese, soft cheese, spice, red spice, breading and beaten eggs in a container and spice with pepper and salt. Mix completely until blended. If the mixture seems too loose, mix in some additional breading.

With your fingers, mold the dough into oval shapes a bit bigger than a nut but more compact than an large egg, and set them on a baking sheet topped with wax paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a level of about half an inch. Cook the croquettes a small batch for two to three minutes per side, turning so they are crispy everywhere, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Patties

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a highly nutritious snack or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to accompany

Add the brown lentils in a saucepan and fill with ample fresh water. Cook over a medium flame for about 20 mins or until almost cooked, including additional water to ensure the legumes submerged if needed.

Add the burghul and keep cooking until fully cooked. Drain the ingredients completely and put aside in a container.

Heat half of the