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Leek Croquettes

Petite fried fritters, commonly known as keftedes, represent a cherished signature dish in Sephardic Jewish cuisine. These particular leek patties deliver a delicious blend of hearty beef with the gentle, sweetly mild essence of leeks, rendering them utterly irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the leeks properly and trim off the roots and the bulk of the green tops. Chop into halves lengthways then into half-inch pieces. Put in a deep pan and cover with fresh water, then cook over a medium flame for about 20 mins or until softened.

Strain the leeks and put in a big bowl with the minced beef, eggs, crumbs, chopped dill, parsley and spice and season liberally with seasoning. Stir well using your fingers then form a couple of tablespoonfuls into a patty, pressing a bit. Put on a tray and continue for the balance of the preparation.

Preheat cooking oil in a frying pan to a level of about 2cm over a moderate heat. When the heated oil is ready, fry the fritters in batches until crispy on all sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Remove the cooked patties to a tray covered with absorbent paper and let to rest.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach croquettes are a genuine delight. The crispy crust opens up to a soft filling. The fresh spinach adds a fresh, slightly natural flavor, while the cheese gives a deep, umami creaminess. You can substitute the dairy cheese with cooked, mashed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

For raw spinach, rinse it carefully, removing any hard stems, and cut into it into sizable portions. Place in a large saucepan with a bit of water over a medium heat. Once softened, drain in a sieve for about 15 minutes, then press out any remaining moisture and reserve.

For defrosted spinach, carefully remove unwanted moisture.

Preheat the oil in a frying pan over a medium flame and fry the chopped onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Place the cooked spinach, fried onion and softened garlic, grated cheese, ricotta, spice, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Combine well until incorporated. If the mixture seems too loose, incorporate some extra breading.

With your fingers, mold the preparation into oval shapes slightly larger than a walnut shell but less bulky than an egg, and set them on a baking sheet topped with baking paper. Seal and cool for at least 60 minutes.

In a big skillet over medium heat, heat oil to a amount of about 1cm. Cook the croquettes a few at a time for 2–3 minutes per side, turning so they are crispy completely, then put on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their crispy exterior and soft inside, these patties are not only tasty but also a highly healthy appetizer or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to serve

Add the brown lentils in a pot and submerge with ample water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring additional water to maintain the legumes covered if needed.

Add the cracked wheat and continue cooking until fully cooked. Remove the water from the mixture completely and reserve in a mixing bowl.

Heat half of the