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Leek Croquettes

Petite crispy fritters, commonly known as keftedes, stand as a treasured delicacy in Sephardic Jewish culinary traditions. These particular leek croquettes offer a delicious fusion of rich beef with the subtle, mildly sweet taste of tender leeks, and they are absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to accompany

Wash the leeks carefully and remove the base and the majority of the green stalk. Chop into halves longways then into 1.5cm pieces. Put in a large skillet and fill with water, then heat over a medium heat for about 20 mins or until softened.

Remove the water from the leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, chopped dill, chopped parsley and paprika and season liberally with salt and pepper. Mix well using your palms then form a several tablespoonfuls into a ball, pressing a slightly. Set on a tray and proceed for the rest of the ingredients.

Warm olive oil in a frying pan to a level of about ¾ inch over a moderate heat. When the olive oil is ready, brown the patties in small groups until golden brown on each side. (Do not fill the skillet as this drops the temperature of the oil.) Transfer the ready croquettes to a plate topped with kitchen paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach patties are a genuine delight. The crispy outside opens up to a creamy filling. The fresh spinach adds a vibrant, moderately green flavor, while the cheese provides a rich, umami creaminess. It's possible to replace the cheesy element with cooked, crushed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

When using leafy greens, clean it well, getting rid of any hard stems, and roughly chop it into big pieces. Put in a large saucepan with a small amount hot water over a medium flame. Once wilted, drain in a colander for about 15 mins, then remove any excess liquid and set aside.

If using previously frozen spinach, carefully press out unwanted moisture.

Warm the olive oil in a skillet over a medium heat and fry the chopped onion and minced garlic until softened, about 4 minutes. Remove from the stove.

Put the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and flavor with pepper and salt. Mix thoroughly until incorporated. If the dough seems too loose, incorporate some more crumbs.

Using your hands, shape the dough into oval croquettes somewhat larger than a walnut but less bulky than an chicken egg, and set them on a plate topped with baking paper. Wrap and chill for at least one hour.

In a large frying pan over moderate heat, warm oil to a level of about 1cm. Brown the croquettes a small batch for 2–3 minutes each side, turning so they are golden brown all over, then put on absorbent paper.

Offer with fresh lemon.

Lentil Patties

With their crispy exterior and moist center, these patties are not only delicious but also a wonderfully healthy bite or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to serve

Add the dry lentils in a pan and fill with plenty of cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, adding additional water to maintain the lentils immersed if needed.

Add the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul well and put aside in a mixing bowl.

Heat 50% of the