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Leek Croquettes

Small pan-fried croquettes, typically known as keftedes, represent a treasured delicacy in Sephardic Jewish culinary traditions. These wonderful leek patties present a tasty blend of hearty beef with the delicate, slightly sweet flavour of leeks, and they are absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks well and cut away the roots and the majority of the dark green parts. Slice lengthwise longways then into 1.5cm slices. Place in a deep frying pan and submerge with fresh water, then heat over a medium flame for about 20 minutes or until softened.

Remove the water from the softened leeks and put in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, parsley and paprika and spice liberally with salt and pepper. Combine well using your fingers then mold a several spoonfuls into a ball, pressing a slightly. Place on a platter and proceed for the remaining of the preparation.

Preheat oil in a skillet to a amount of about 2cm over a medium flame. When the olive oil is hot, cook the croquettes in small batches until golden brown on each side. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Take out the ready patties to a dish topped with paper towel and let to drain.

Present with fresh lemon.

Spinach Patties

These amazing spinach and cheese croquettes are a real delight. The crunchy crust gives way to a smooth center. The fresh spinach adds a bright, slightly green note, while the grated cheese offers a savory, savory richness. Feel free to swap the cheese with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Cooking oil for pan-frying (or use neutral oil)
• Fresh lemon, to serve

If using leafy greens, rinse it well, discarding any stalks, and roughly chop it into sizable portions. Put in a big pot with a little hot water over a medium heat. Once wilted, remove in a colander for about 15 mins, then press out any extra water and reserve.

If using defrosted spinach, carefully squeeze out extra water.

Preheat the olive oil in a pan over a medium flame and saute the chopped onion and garlic until softened, about 4 minutes. Take off the flame.

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breading and beaten eggs in a large bowl and season with salt and pepper. Stir completely until combined. If the preparation appears too soft, add some additional crumbs.

With your fingers, mold the preparation into oval croquettes somewhat larger than a walnut shell but smaller than an large egg, and set them on a tray topped with parchment paper. Seal and chill for at least one hour.

In a wide pan over moderate heat, preheat oil to a depth of about 1cm. Brown the croquettes a small batch for 2–3 minutes on both sides, rotating so they are crispy all over, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully wholesome appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pot and fill with plenty of cold water. Cook over a medium flame for about 20 minutes or until nearly done, pouring additional water to keep the lentils immersed if required.

Mix in the bulgur wheat and continue cooking until softened. Drain the lentils and burghul thoroughly and put aside in a bowl.

Warm 50% of the