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Leek Patties

Bite-sized crispy croquettes, commonly known as keftedes, stand as a treasured signature dish in Sephardic culinary traditions. These wonderful leek croquettes present a delicious blend of savory beef with the gentle, sweetly mild taste of leeks, rendering them absolutely addictive.

Produces 12

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

Clean the fresh leeks carefully and remove the root ends and most of the dark green parts. Slice lengthwise along the length then into half-inch slices. Place in a deep frying pan and cover with fresh water, then simmer over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and flavor generously with pepper and salt. Mix thoroughly using your palms then form a several tablespoonfuls into a ball, flattening a bit. Set on a platter and proceed for the remaining of the mixture.

Warm oil in a skillet to a depth of about 2 centimeters over a medium flame. When the olive oil is ready, cook the croquettes in small batches until crispy on both sides. (Avoid overcrowding the pan as this drops the heat of the oil.) Remove the cooked fritters to a dish lined with paper towel and let to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach croquettes are a true delight. The crispy outside gives way to a soft interior. The fresh spinach brings a vibrant, moderately natural note, while the cheese gives a rich, umami smoothness. Feel free to swap the cheesy element with steamed, mashed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For leafy greens, clean it well, getting rid of any stalks, and roughly chop it into large chunks. Place in a deep pan with a bit of water over a medium heat. Once wilted, strain in a colander for about a quarter hour, then press out any excess liquid and reserve.

For thawed frozen spinach, thoroughly press out extra water.

Heat the oil in a skillet over a moderate heat and saute the chopped onion and garlic until translucent, about four minutes. Remove from the heat.

Put the prepared spinach, fried onion and garlic, grated cheese, ricotta, nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Stir thoroughly until combined. If the mixture appears too wet, incorporate some more crumbs.

With your fingers, mold the dough into oval shapes slightly larger than a nut but more compact than an large egg, and put them on a plate topped with wax paper. Wrap and chill for at least one hour.

In a wide pan over medium heat, warm oil to a depth of about 1 centimeter. Fry the patties a few at a time for two to three minutes each side, flipping so they are golden everywhere, then place on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and moist center, these patties are not only flavorful but also a wonderfully wholesome snack or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to serve

Add the dry lentils in a saucepan and cover with plenty of water. Cook over a medium flame for about twenty minutes or until nearly done, pouring extra liquid to maintain the pulses immersed if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and put aside in a mixing bowl.

Warm 50% of the