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Leek Patties

Small crispy croquettes, often known as keftedes, represent a cherished speciality in Sephardic cooking. These particular leek patties deliver a tasty fusion of rich beef with the gentle, sweetly mild flavour of tender leeks, rendering them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Clean the green leeks well and cut away the roots and the bulk of the dark green parts. Slice lengthwise lengthways then into 1.5cm slices. Transfer in a large skillet and cover with fresh water, then cook over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, dill, chopped parsley and spice and spice liberally with seasoning. Combine completely using your hands then mold a several scoops into a patty, shaping a bit. Place on a plate and proceed for the rest of the ingredients.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is hot, fry the croquettes in small batches until crispy on each side. (Do not fill the pan as this drops the temperature of the oil.) Transfer the ready croquettes to a plate covered with paper towel and permit to cool.

Present with lemon slices.

Spinach Patties

These delightful spinach with cheese patties are a genuine treat. The crispy outside reveals a smooth center. The spinach imparts a vibrant, moderately natural taste, while the dairy gives a deep, savory creaminess. You can substitute the cheese with boiled, mashed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon wedges, to accompany

If using fresh spinach, clean it thoroughly, getting rid of any tough stems, and cut into it into big pieces. Put in a large saucepan with a little hot water over a medium flame. Once softened, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and reserve.

For thawed frozen spinach, carefully press out excess liquid.

Preheat the oil in a frying pan over a moderate heat and saute the diced onion and garlic until softened, about four minutes. Remove from the heat.

Place the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and eggs in a container and spice with seasoning. Combine well until blended. If the dough looks too wet, add some more breading.

By hand, form the mixture into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and place them on a baking sheet covered with parchment paper. Cover and cool for at least 60 minutes.

In a wide pan over medium heat, preheat oil to a amount of about 1 centimeter. Brown the croquettes a small batch for 2–3 minutes per side, flipping so they are golden brown completely, then place on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Featuring a golden crust and soft inside, these fritters are not only delicious but also a highly wholesome appetizer or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Place the brown lentils in a pot and submerge with plenty of cold water. Cook over a medium flame for about twenty minutes or until partially softened, pouring more water to keep the lentils covered if necessary.

Mix in the cracked wheat and proceed cooking until tender. Remove the water from the mixture thoroughly and set aside in a container.

Preheat a portion of the