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Leek Patties

Petite crispy fritters, often referred to as keftedes, represent a cherished delicacy in Sephardic culinary traditions. These leek patties offer a flavorful fusion of hearty ground beef with the delicate, mildly sweet flavour of tender leeks, making them absolutely addictive.

Produces 12

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

Wash the fresh leeks carefully and remove the roots and the majority of the green tops. Cut into halves along the length then into 1.5-centimeter pieces. Put in a large skillet and submerge with cold water, then heat over a medium heat for about twenty minutes or until cooked through.

Drain the softened leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and spice and flavor generously with seasoning. Stir well using your hands then mold a few spoonfuls into a ball, pressing a bit. Place on a plate and repeat for the remaining of the preparation.

Preheat oil in a skillet to a amount of about ¾ inch over a moderate heat. When the oil is ready, cook the croquettes in batches until golden on both sides. (Do not fill the skillet as this reduces the heat of the oil.) Transfer the finished fritters to a plate covered with absorbent paper and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese fritters are a genuine delight. The golden exterior reveals a smooth center. The fresh spinach adds a bright, somewhat earthy taste, while the dairy offers a deep, umami richness. Feel free to swap the cheesy element with boiled, crushed potato if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Oil for frying (or vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, wash it carefully, removing any tough stems, and roughly chop it into sizable portions. Put in a big pot with a small amount liquid over a medium heat. Once wilted, remove in a colander for about 15 mins, then squeeze out any remaining moisture and reserve.

When working with thawed frozen spinach, carefully press out excess liquid.

Preheat the oil in a frying pan over a moderate heat and cook the diced onion and garlic cloves until softened, about a few minutes. Take off the flame.

Combine the wilted spinach, sauteed onion and garlic, hard cheese, ricotta, spice, red spice, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir well until blended. If the mixture appears too wet, add some extra breadcrumbs.

With your fingers, shape the dough into elongated patties somewhat larger than a nut but more compact than an chicken egg, and place them on a plate covered with baking paper. Cover and chill for at least one hour.

In a large frying pan over medium flame, heat oil to a depth of about half an inch. Cook the croquettes a handful for a couple of minutes on both sides, turning so they are golden completely, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these croquettes are not only delicious but also a highly nutritious snack or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to accompany

Put the lentils in a pan and submerge with plenty of cold water. Boil over a medium flame for about 20 minutes or until partially softened, adding extra liquid to maintain the legumes immersed if needed.

Stir in the burghul and continue cooking until softened. Remove the water from the ingredients thoroughly and put aside in a bowl.

Heat 50% of the