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Leek Croquettes

Small crispy patties, typically called keftedes, are a cherished delicacy in Sephardic Jewish culinary traditions. These leek fritters present a flavorful fusion of rich minced beef with the delicate, slightly sweet essence of fresh leeks, rendering them utterly crave-worthy.

Produces 12

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

Thoroughly wash the fresh leeks properly and cut away the base and most of the green tops. Cut in half along the length then into half-inch pieces. Transfer in a deep frying pan and cover with water, then cook over a medium flame for about twenty minutes or until tender.

Drain the cooked leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Stir well using your fingers then form a few tablespoonfuls into a ball, flattening a bit. Place on a plate and continue for the remaining of the mixture.

Preheat olive oil in a pan to a amount of about ¾ inch over a medium heat. When the oil is ready, fry the patties in small batches until crispy on each side. (Do not fill the pan as this drops the temperature of the oil.) Remove the ready patties to a dish lined with absorbent paper and allow to cool.

Serve with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach fritters are a genuine delight. The crispy exterior opens up to a smooth filling. The fresh spinach brings a bright, moderately earthy note, while the dairy offers a deep, savory smoothness. It's possible to replace the cheese with steamed, mashed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

For leafy greens, clean it well, getting rid of any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a small amount hot water over a moderate heat. Once wilted, drain in a strainer for about 15 mins, then press out any excess liquid and reserve.

When working with thawed frozen spinach, thoroughly remove extra water.

Warm the olive oil in a pan over a medium flame and saute the chopped onion and garlic cloves until softened, about a few minutes. Turn off the stove.

Combine the prepared spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, nutmeg, red spice, breading and eggs in a large bowl and flavor with seasoning. Mix thoroughly until blended. If the dough appears too loose, incorporate some more breading.

By hand, form the preparation into oval shapes somewhat larger than a nut but more compact than an chicken egg, and set them on a tray lined with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium flame, preheat cooking oil to a depth of about 1cm. Cook the fritters a handful for two to three minutes per side, turning so they are golden brown all over, then put on paper towel.

Offer with lemon wedges.

Lentil Croquettes

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

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Add the dry lentils in a pot and fill with plenty of fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, adding additional water to ensure the lentils submerged if required.

Add the bulgur wheat and continue cooking until tender. Drain the ingredients thoroughly and set aside in a bowl.

Warm half of the