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Leek Patties

Petite crispy croquettes, often called keftedes, represent a beloved speciality in Sephardic Jewish cooking. These wonderful leek fritters deliver a delicious fusion of hearty minced beef with the gentle, slightly sweet flavour of tender leeks, making them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the leeks carefully and cut away the roots and most of the green tops. Slice into halves longways then into half-inch rounds. Place in a deep frying pan and submerge with water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a big bowl with the beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Mix completely using your hands then form a couple of tablespoonfuls into a patty, shaping a slightly. Set on a plate and repeat for the remaining of the preparation.

Warm oil in a pan to a amount of about 2 centimeters over a medium heat. When the oil is ready, brown the fritters in small groups until golden on both sides. (Don't overcrowd the pan as this drops the heat of the oil.) Remove the finished croquettes to a dish topped with paper towel and allow to drain.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a true pleasure. The crunchy outside opens up to a creamy center. The spinach brings a fresh, somewhat natural taste, while the grated cheese offers a savory, savory richness. You can substitute the dairy cheese with cooked, mashed potato if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

If using fresh spinach, rinse it carefully, discarding any tough stems, and cut into it into large chunks. Transfer in a big pot with a small amount hot water over a moderate heat. Once cooked, remove in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

If using previously frozen spinach, thoroughly squeeze out extra water.

Heat the olive oil in a pan over a medium heat and cook the diced onion and minced garlic until softened, about 4 minutes. Take off the flame.

Combine the wilted spinach, fried onion and garlic, hard cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Combine well until combined. If the dough seems too loose, mix in some extra breading.

With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut but less bulky than an egg, and put them on a baking sheet lined with wax paper. Wrap and cool for at least 1 hour.

In a wide pan over medium flame, heat oil to a level of about 1cm. Brown the fritters a small batch for a couple of minutes on both sides, turning so they are golden everywhere, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

With their crispy exterior and tender interior, these patties are not only tasty but also a extremely nutritious bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Place the lentils in a saucepan and cover with enough water. Simmer over a medium flame for about 20 minutes or until nearly done, pouring additional water to maintain the legumes immersed if necessary.

Stir in the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients thoroughly and reserve in a bowl.

Preheat a portion of the