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Leek Patties

Petite fried croquettes, typically referred to as keftedes, represent a cherished signature dish in Sephardic culinary traditions. These leek fritters present a tasty blend of rich beef with the gentle, slightly sweet taste of tender leeks, and they are utterly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and trim off the base and the bulk of the dark green parts. Slice into halves longways then into 1.5cm slices. Put in a deep frying pan and cover with fresh water, then heat over a medium heat for about 20 minutes or until tender.

Remove the water from the softened leeks and transfer in a big bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and paprika and flavor well with seasoning. Combine thoroughly using your fingers then shape a few tablespoonfuls into a patty, pressing a bit. Place on a tray and continue for the remaining of the mixture.

Heat oil in a skillet to a level of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Transfer the ready fritters to a plate topped with paper towel and permit to cool.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese patties are a real delight. The crunchy outside gives way to a smooth filling. The leafy spinach adds a fresh, moderately green flavor, while the cheese gives a rich, umami smoothness. Feel free to swap the cheese with steamed, mashed potato if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Oil for frying (or alternatively neutral oil)
• Lemon wedges, to accompany

For fresh spinach, rinse it well, removing any hard stems, and cut into it into large chunks. Put in a large saucepan with a little liquid over a medium flame. Once cooked, strain in a colander for about 15 minutes, then press out any excess liquid and reserve.

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

Warm the oil in a pan over a moderate heat and saute the onion and minced garlic until tender, about 4 minutes. Turn off the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a container and season with salt and pepper. Combine thoroughly until incorporated. If the mixture seems too soft, incorporate some additional crumbs.

Using your hands, form the mixture into oval croquettes a bit bigger than a nut but more compact than an chicken egg, and put them on a plate lined with wax paper. Seal and chill for at least 1 hour.

In a large frying pan over medium heat, preheat cooking oil to a level of about half an inch. Cook the fritters a small batch for a couple of minutes per side, rotating so they are golden all over, then put on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a extremely nutritious snack or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to garnish

Put the brown lentils in a saucepan and cover with enough cold water. Simmer over a medium flame for about 20 minutes or until almost cooked, adding extra liquid to keep the lentils submerged if needed.

Add the cracked wheat and proceed cooking until softened. Strain the lentils and burghul well and set aside in a container.

Preheat half of the