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Leek Patties

Small fried croquettes, often referred to as keftedes, are a beloved signature dish in Sephardic Jewish cuisine. These leek patties present a tasty fusion of rich beef with the delicate, slightly sweet taste of leeks, making them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Clean the fresh leeks properly and trim off the root ends and the majority of the dark green parts. Chop in half along the length then into 1.5cm rounds. Put in a large skillet and cover with cold water, then cook over a medium flame for about 20 minutes or until cooked through.

Remove the water from the leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and paprika and flavor well with seasoning. Mix thoroughly using your hands then shape a few tablespoonfuls into a ball, flattening a slightly. Put on a platter and proceed for the rest of the mixture.

Warm cooking oil in a pan to a level of about 2 centimeters over a medium flame. When the heated oil is ready, cook the fritters in small batches until golden brown on each side. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Take out the ready fritters to a tray topped with paper towel and permit to cool.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese fritters are a true delight. The crunchy outside gives way to a creamy interior. The leafy spinach adds a fresh, moderately natural taste, while the cheese provides a deep, umami smoothness. You can substitute the cheesy element with boiled, pureed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

For raw spinach, rinse it thoroughly, discarding any tough stems, and cut into it into large chunks. Transfer in a big pot with a little liquid over a medium heat. Once cooked, drain in a sieve for about a quarter hour, then press out any excess liquid and reserve.

For thawed frozen spinach, thoroughly squeeze out excess liquid.

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

Combine the prepared spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and season with seasoning. Combine well until incorporated. If the dough looks too loose, incorporate some extra crumbs.

By hand, form the dough into oval shapes somewhat larger than a walnut shell but more compact than an egg, and place them on a baking sheet covered with baking paper. Cover and chill for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a level of about 1cm. Brown the fritters a small batch for two to three minutes on both sides, turning so they are crispy completely, then place on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome appetizer or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a pan and fill with enough fresh water. Boil over a medium flame for about 20 minutes or until partially softened, including additional water to maintain the legumes immersed if necessary.

Mix in the burghul and continue cooking until tender. Strain the mixture completely and put aside in a bowl.

Preheat half of the