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Leek Croquettes

Small pan-fried croquettes, commonly referred to as keftedes, represent a beloved delicacy in Sephardic cuisine. These wonderful leek fritters deliver a delicious fusion of hearty ground beef with the gentle, slightly sweet taste of leeks, making them truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Wash the green leeks carefully and cut away the root ends and the bulk of the dark green parts. Slice in half lengthways then into 1.5cm pieces. Transfer in a deep frying pan and fill with cold water, then heat over a moderate heat for about 20 mins or until tender.

Remove the water from the softened leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and season well with seasoning. Stir completely using your hands then form a few tablespoonfuls into a patty, pressing a little. Put on a plate and repeat for the balance of the preparation.

Heat olive oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the fritters in batches until golden brown on both sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Remove the ready patties to a tray covered with kitchen paper and allow to cool.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a real delight. The crunchy crust opens up to a creamy interior. The leafy spinach adds a fresh, moderately natural taste, while the grated cheese gives a savory, savory richness. It's possible to replace the dairy cheese with boiled, crushed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

For fresh spinach, rinse it well, removing any tough stems, and cut into it into sizable portions. Place in a big pot with a small amount hot water over a moderate heat. Once softened, drain in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

For defrosted spinach, carefully remove unwanted moisture.

Warm the oil in a frying pan over a medium heat and cook the diced onion and garlic cloves until softened, about a few minutes. Turn off the heat.

Place the prepared spinach, cooked onion and softened garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Stir well until combined. If the preparation appears too soft, add some additional breadcrumbs.

Using your hands, shape the preparation into oval shapes slightly larger than a walnut shell but more compact than an egg, and put them on a baking sheet lined with parchment paper. Seal and cool for at least 1 hour.

In a big skillet over medium flame, preheat oil to a amount of about 1cm. Fry the croquettes a handful for 2–3 minutes each side, flipping so they are golden brown completely, then put on absorbent paper.

Offer with fresh lemon.

Lentil Patties

With their golden crust and tender interior, these fritters are not only flavorful but also a wonderfully nutritious bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to garnish

Add the lentils in a saucepan and cover with enough water. Boil over a medium flame for about 20 minutes or until almost cooked, including more water to maintain the legumes covered if required.

Mix in the bulgur wheat and proceed cooking until tender. Strain the ingredients well and reserve in a container.

Heat half of the