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Leek Croquettes

Petite fried fritters, typically called keftedes, stand as a beloved speciality in Sephardic Jewish cuisine. These wonderful leek fritters offer a delicious blend of savory minced beef with the subtle, mildly sweet essence of leeks, and they are truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks carefully and cut away the root ends and the bulk of the dark green parts. Cut into halves lengthways then into 1.5cm rounds. Place in a large skillet 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 big bowl with the beef, eggs, crumbs, chopped dill, parsley and paprika and flavor liberally with salt and pepper. Mix thoroughly using your fingers then shape a several tablespoonfuls into a ball, shaping a slightly. Place on a tray and repeat for the remaining of the mixture.

Heat oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the oil is sizzling, brown the fritters in small groups until crispy on all sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Remove the cooked patties to a tray covered with paper towel and let to drain.

Present with lemon slices.

Spinach Patties

These delightful cheesy spinach fritters are a true pleasure. The crunchy outside opens up to a creamy filling. The leafy spinach adds a fresh, moderately earthy taste, while the cheese provides a savory, flavorful richness. Feel free to swap the cheese with cooked, pureed potato if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

When using leafy greens, clean it well, discarding any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a small amount hot water over a medium heat. Once cooked, remove in a sieve for about 15 minutes, then press out any excess liquid and set aside.

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

Warm the olive oil in a skillet over a moderate heat and saute the chopped onion and minced garlic until tender, about 4 minutes. Remove from the heat.

Combine the wilted spinach, sauteed onion and garlic, kefalotyri, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Mix thoroughly until combined. If the mixture seems too soft, incorporate some extra breadcrumbs.

With your fingers, form the mixture into elongated patties somewhat larger than a walnut shell but smaller than an chicken egg, and set them on a baking sheet topped with wax paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, warm olive oil to a depth of about half an inch. Brown the croquettes a small batch for a couple of minutes each side, flipping so they are golden everywhere, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Patties

With their golden crust and moist center, these patties are not only tasty but also a extremely wholesome appetizer or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Add the brown lentils in a pan and submerge with enough fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, including additional water to ensure the legumes immersed if necessary.

Mix in the burghul and continue cooking until tender. Remove the water from the lentils and burghul completely and set aside in a mixing bowl.

Preheat half of the