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Leek Croquettes

Bite-sized crispy fritters, typically known as keftedes, stand as a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek patties offer a tasty fusion of savory ground beef with the subtle, slightly sweet flavour of fresh leeks, rendering them absolutely irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks properly and cut away the root ends and most of the green stalk. Cut in half longways then into 1.5-centimeter pieces. Place in a deep frying pan and cover with fresh water, then heat over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and transfer in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Mix well using your hands then form a couple of spoonfuls into a ball, pressing a little. Place on a platter and proceed for the rest of the preparation.

Heat cooking oil in a pan to a depth of about 2cm over a medium heat. When the oil is ready, brown the croquettes in small groups until crispy on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Take out the finished fritters to a plate covered with kitchen paper and allow to drain.

Present with lemon slices.

Spinach Croquettes

These spinach with cheese patties are a real pleasure. The crunchy crust opens up to a creamy filling. The fresh spinach brings a fresh, somewhat green flavor, while the dairy offers a rich, savory richness. It's possible to replace the cheesy element with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

When using leafy greens, rinse it thoroughly, discarding any hard stems, and cut into it into sizable portions. Place in a deep pan with a little water over a medium flame. Once cooked, strain in a sieve for about 15 mins, then press out any excess liquid and set aside.

When working with defrosted spinach, carefully press out excess liquid.

Preheat the cooking oil in a skillet over a moderate heat and fry the onion and garlic until softened, about four minutes. Take off the flame.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, ricotta, nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and flavor with salt and pepper. Mix completely until combined. If the preparation looks too loose, add some more crumbs.

Using your hands, mold the preparation into oval croquettes somewhat larger than a walnut but smaller than an chicken egg, and set them on a tray lined with parchment paper. Seal and chill for at least 60 minutes.

In a big skillet over medium flame, preheat cooking oil to a amount of about half an inch. Brown the fritters a few at a time for two to three minutes on both sides, turning so they are crispy all over, then put on kitchen roll.

Serve with lemon wedges.

Lentil Patties

With their golden crust and moist center, these patties are not only tasty but also a highly wholesome appetizer or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to serve

Put the brown lentils in a pan and fill with plenty of water. Cook over a medium heat for about 20 minutes or until nearly done, adding extra liquid to maintain the lentils covered if necessary.

Mix in the burghul and keep cooking until tender. Remove the water from the ingredients completely and set aside in a bowl.

Warm 50% of the