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Leek Croquettes

Bite-sized pan-fried patties, typically known as keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These leek croquettes deliver a delicious fusion of hearty minced beef with the subtle, mildly sweet flavour of tender leeks, making them truly addictive.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to garnish

Wash the green leeks carefully and cut away the roots and the majority of the green stalk. Chop in half longways then into 1.5cm pieces. Place in a deep pan and cover with fresh water, then cook over a moderate heat for about 20 mins or until cooked through.

Remove the water from the leeks and place in a big bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and spice and flavor well with pepper and salt. Mix well using your palms then mold a couple of scoops into a croquette, pressing a slightly. Set on a tray and proceed for the balance of the preparation.

Preheat oil in a pan to a amount of about 2 centimeters over a medium flame. When the oil is ready, brown the patties in small batches until crispy on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the cooking oil.) Take out the cooked fritters to a plate lined with absorbent paper and allow to cool.

Offer with fresh lemon.

Spinach Patties

These amazing spinach and cheese patties are a genuine delight. The golden exterior gives way to a creamy filling. The fresh spinach adds a vibrant, slightly natural taste, while the dairy gives a savory, savory richness. Feel free to swap the cheesy element with boiled, crushed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if required
• 3 fresh eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon wedges, to serve

For leafy greens, wash it carefully, getting rid of any tough stems, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount liquid over a medium flame. Once wilted, strain in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

For previously frozen spinach, thoroughly squeeze out excess liquid.

Heat the oil in a pan over a moderate heat and fry the chopped onion and garlic cloves until translucent, about four minutes. Take off the heat.

Put the prepared spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, red spice, breading and beaten eggs in a container and spice with seasoning. Stir thoroughly until combined. If the mixture seems too wet, mix in some additional crumbs.

With your fingers, form the preparation into oval shapes somewhat larger than a walnut shell but more compact than an large egg, and set them on a tray topped with baking paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium flame, warm oil to a amount of about 1 centimeter. Cook the croquettes a few at a time for 2–3 minutes on both sides, turning so they are golden brown completely, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these fritters are not only delicious but also a extremely healthy snack or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and cover with enough cold water. Boil over a medium flame for about twenty minutes or until nearly done, adding extra liquid to maintain the legumes submerged if required.

Add the cracked wheat and proceed cooking until tender. Remove the water from the lentils and burghul well and reserve in a bowl.

Preheat half of the