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Leek Croquettes

Small pan-fried fritters, commonly called keftedes, stand as a treasured delicacy in Sephardic cuisine. These particular leek croquettes offer a flavorful blend of savory beef with the delicate, mildly sweet taste of leeks, making them truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Clean the fresh leeks properly and remove the root ends and the majority of the green tops. Cut lengthwise longways then into 1.5-centimeter slices. Place in a large skillet and fill with water, then simmer over a moderate heat for about 20 minutes or until tender.

Drain the leeks and place in a mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season well with salt and pepper. Stir well using your hands then shape a few scoops into a patty, pressing a bit. Place on a tray and continue for the rest of the preparation.

Warm cooking oil in a pan to a depth of about 2cm over a moderate heat. When the oil is hot, cook the croquettes in batches until golden on all sides. (Do not fill the skillet as this reduces the heat of the oil.) Remove the cooked croquettes to a tray lined with absorbent paper and let to drain.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a genuine delight. The crunchy crust reveals a smooth filling. The spinach imparts a vibrant, moderately natural taste, while the grated cheese provides a rich, umami creaminess. Feel free to swap the cheese with steamed, mashed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Fresh lemon, to serve

For leafy greens, rinse it thoroughly, getting rid of any hard stems, and cut into it into large chunks. Transfer in a big pot with a small amount hot water over a medium heat. Once softened, drain in a strainer for about a quarter hour, then remove any excess liquid and put aside.

For thawed frozen spinach, completely squeeze out unwanted moisture.

Heat the oil in a pan over a moderate heat and fry the diced onion and garlic cloves until translucent, about a few minutes. Remove from the stove.

Place the prepared spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with seasoning. Combine thoroughly until incorporated. If the dough seems too soft, incorporate some extra breadcrumbs.

With your fingers, mold the dough into oval shapes a bit bigger than a nut but smaller than an large egg, and set them on a baking sheet topped with wax paper. Cover and cool for at least 60 minutes.

In a wide pan over moderate heat, heat oil to a depth of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes each side, flipping so they are golden all over, then put on paper towel.

Present with lemon slices.

Lentil Patties

With their crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully nutritious appetizer or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to serve

Place the brown lentils in a pan and submerge with ample fresh water. Simmer over a moderate heat for about 20 mins or until almost cooked, including additional water to maintain the legumes covered if needed.

Mix in the burghul and continue cooking until softened. Strain the lentils and burghul well and reserve in a bowl.

Warm 50% of the