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Leek Croquettes

Small crispy croquettes, often known as keftedes, represent a treasured delicacy in Sephardic Jewish cooking. These leek croquettes present a tasty blend of savory beef with the delicate, mildly sweet essence of fresh leeks, making them truly irresistible.

Yields 12

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

Clean the fresh leeks well and cut away the root ends and most of the dark green parts. Cut in half along the length then into 1.5-centimeter rounds. Transfer in a large skillet and submerge with water, then simmer over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and transfer in a big bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and spice and season well with seasoning. Combine completely using your palms then shape a few spoonfuls into a ball, shaping a slightly. Set on a plate and repeat for the rest of the ingredients.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a medium heat. When the olive oil is ready, brown the patties in batches until golden brown on all sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Remove the ready croquettes to a plate covered with kitchen paper and permit to drain.

Present with lemon slices.

Spinach Croquettes

These amazing cheesy spinach fritters are a true treat. The crunchy outside reveals a creamy center. The leafy spinach imparts a bright, somewhat earthy note, while the grated cheese gives a deep, savory richness. You can substitute the cheesy element with steamed, crushed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

When using leafy greens, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into large chunks. Put in a big pot with a small amount hot water over a medium flame. Once softened, strain in a colander for about a quarter hour, then press out any remaining moisture and put aside.

When working with previously frozen spinach, carefully remove excess liquid.

Preheat the oil in a pan over a medium heat and cook the onion and minced garlic until tender, about a few minutes. Take off the stove.

Combine the cooked spinach, fried onion and softened garlic, hard cheese, ricotta, grated nutmeg, paprika, breading and eggs in a large bowl and flavor with seasoning. Mix thoroughly until combined. If the preparation seems too wet, add some more breading.

By hand, mold the mixture into oval shapes somewhat larger than a walnut shell but smaller than an egg, and set them on a tray topped with parchment paper. Cover and chill for at least 1 hour.

In a large frying pan over medium flame, warm oil to a depth of about half an inch. Cook the fritters a few at a time for 2–3 minutes each side, turning so they are golden brown completely, then put on kitchen roll.

Serve with fresh lemon.

Lentil Patties

With their golden crust and moist center, these patties are not only delicious but also a extremely healthy snack or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to accompany

Put the lentils in a saucepan and submerge with plenty of fresh water. Cook over a medium heat for about 20 mins or until nearly done, including extra liquid to keep the legumes submerged if needed.

Stir in the burghul and keep cooking until tender. Drain the mixture thoroughly and set aside in a bowl.

Warm a portion of the