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Leek Croquettes

Petite pan-fried fritters, commonly known as keftedes, represent a treasured speciality in Sephardic culinary traditions. These wonderful leek croquettes offer a tasty fusion of savory minced beef with the delicate, sweetly mild essence of fresh leeks, making them truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks well and trim off the roots and the majority of the green tops. Chop in half lengthways then into 1.5-centimeter pieces. Put in a deep frying pan and fill with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the cooked leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and season generously with seasoning. Mix well using your hands then form a couple of spoonfuls into a croquette, pressing a bit. Place on a plate and continue for the rest of the preparation.

Warm cooking oil in a pan to a amount of about 2cm over a medium heat. When the heated oil is hot, brown the croquettes in small groups until golden brown on each side. (Don't overcrowd the skillet as this lowers the heat of the oil.) Remove the ready patties to a dish lined with kitchen paper and let to rest.

Offer with lemon slices.

Spinach Patties

These spinach and cheese patties are a real delight. The golden outside reveals a soft filling. The spinach imparts a vibrant, somewhat earthy note, while the dairy provides a rich, savory smoothness. It's possible to replace the cheesy element with cooked, pureed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Olive oil for frying (or use neutral oil)
• Lemon slices, to accompany

For fresh spinach, rinse it well, removing any stalks, and cut into it into big pieces. Put in a deep pan with a little water over a medium flame. Once cooked, drain in a sieve for about 15 mins, then press out any remaining moisture and reserve.

For thawed frozen spinach, thoroughly remove excess liquid.

Warm the oil in a frying pan over a medium flame and fry the onion and garlic cloves until softened, about 4 minutes. Turn off the stove.

Combine the wilted spinach, fried onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and flavor with salt and pepper. Combine well until incorporated. If the mixture appears too wet, add some extra breadcrumbs.

Using your hands, mold the preparation into oval shapes somewhat larger than a nut but more compact than an chicken egg, and place them on a baking sheet covered with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium flame, preheat oil to a amount of about 1cm. Brown the croquettes a handful for a couple of minutes each side, flipping so they are golden all over, then place on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these fritters are not only delicious but also a highly wholesome bite or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to garnish

Put the lentils in a saucepan and submerge with ample fresh water. Cook over a medium heat for about 20 minutes or until nearly done, pouring additional water to maintain the lentils submerged if necessary.

Mix in the bulgur wheat and proceed cooking until tender. Drain the lentils and burghul well and reserve in a mixing bowl.

Heat half of the