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Leek Croquettes

Small pan-fried patties, often called keftedes, are a treasured signature dish in Sephardic cooking. These leek patties offer a tasty blend of hearty beef with the gentle, slightly sweet essence of fresh leeks, rendering them truly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to serve

Wash the fresh leeks properly and cut away the base and most of the dark green parts. Cut in half along the length then into half-inch pieces. Put in a large skillet and submerge with fresh water, then simmer over a moderate heat for about twenty minutes or until softened.

Strain the cooked leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and season well with seasoning. Mix completely using your palms then form a several spoonfuls into a patty, pressing a slightly. Place on a platter and proceed for the rest of the ingredients.

Heat oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is hot, fry the croquettes in batches until golden brown on each side. (Do not fill the pan as this lowers the heat of the oil.) Remove the ready fritters to a tray topped with paper towel and allow to drain.

Serve with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a real treat. The crunchy exterior opens up to a soft center. The leafy spinach brings a fresh, somewhat earthy flavor, while the dairy offers a savory, savory creaminess. It's possible to replace the cheesy element with steamed, crushed potato if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, rinse it carefully, removing any stalks, and roughly chop it into large chunks. Transfer in a big pot with a little liquid over a medium heat. Once softened, strain in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, carefully press out excess liquid.

Warm the cooking oil in a skillet over a medium flame and fry the chopped onion and garlic until translucent, about a few minutes. Take off the stove.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and season with pepper and salt. Mix well until blended. If the mixture appears too loose, add some additional breadcrumbs.

With your fingers, mold the preparation into oval shapes somewhat larger than a walnut shell but smaller than an egg, and place them on a tray covered with parchment paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a depth of about 1 centimeter. Cook the fritters a few at a time for 2–3 minutes per side, flipping so they are golden brown all over, then place on paper towel.

Offer with lemon slices.

Lentil Patties

Featuring a golden crust and tender interior, these fritters are not only flavorful but also a extremely healthy bite or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to garnish

Add the dry lentils in a pan and cover with plenty of water. Cook over a medium flame for about 20 mins or until almost cooked, pouring extra liquid to ensure the pulses submerged if needed.

Mix in the cracked wheat and continue cooking until fully cooked. Remove the water from the ingredients well and put aside in a container.

Heat half of the