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Leek Croquettes

Petite fried patties, typically referred to as keftedes, are a cherished delicacy in Sephardic Jewish culinary traditions. These leek croquettes offer a delicious fusion of rich ground beef with the delicate, slightly sweet essence of tender leeks, and they are utterly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Wash the green leeks properly and cut away the root ends and most of the green stalk. Chop into halves along the length then into 1.5-centimeter rounds. Place in a deep frying pan and cover with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through.

Drain the softened leeks and transfer in a big bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and season liberally with salt and pepper. Stir completely using your palms then form a couple of tablespoonfuls into a ball, shaping a little. Set on a plate and continue for the remaining of the mixture.

Heat olive oil in a skillet to a level of about ¾ inch over a moderate heat. When the heated oil is sizzling, brown the croquettes in batches until crispy on all sides. (Do not fill the frying pan as this reduces the temperature of the oil.) Transfer the finished fritters to a plate lined with paper towel and permit to cool.

Offer with lemon slices.

Spinach Patties

These amazing spinach and cheese croquettes are a true treat. The crunchy exterior reveals a soft interior. The leafy spinach adds a fresh, somewhat natural note, while the cheese provides a deep, savory creaminess. It's possible to replace the cheese with steamed, crushed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Oil for deep-frying (or use sunflower oil)
• Fresh lemon, to garnish

When using fresh spinach, clean it thoroughly, getting rid of any hard stems, and roughly chop it into large chunks. Put in a deep pan with a small amount hot water over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then press out any excess liquid and reserve.

For thawed frozen spinach, completely press out unwanted moisture.

Warm the cooking oil in a pan over a moderate heat and cook the onion and minced garlic until softened, about a few minutes. Take off the stove.

Combine the prepared spinach, cooked onion and softened garlic, grated cheese, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Mix well until combined. If the preparation looks too wet, mix in some more crumbs.

With your fingers, form the dough into elongated patties a bit bigger than a walnut but more compact than an egg, and set them on a baking sheet lined with baking paper. Seal and chill for at least 60 minutes.

In a big skillet over moderate heat, preheat olive oil to a amount of about half an inch. Brown the patties a handful for 2–3 minutes each side, flipping so they are golden completely, then transfer on paper towel.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these fritters are not only tasty but also a wonderfully nutritious appetizer or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to accompany

Add the brown lentils in a pan and submerge with plenty of fresh water. Boil over a medium flame for about 20 mins or until partially softened, adding more water to maintain the pulses submerged if needed.

Mix in the burghul and proceed cooking until softened. Drain the ingredients well and put aside in a container.

Heat 50% of the