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Leek Croquettes

Petite crispy patties, often called keftedes, represent a treasured speciality in Sephardic cooking. These leek patties deliver a tasty blend of rich ground beef with the subtle, sweetly mild flavour of leeks, rendering them utterly addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the fresh leeks carefully and remove the roots and the bulk of the green stalk. Slice in half along the length then into 1.5-centimeter pieces. Transfer in a large skillet and cover with cold water, then heat over a medium heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and put in a mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, parsley and spice and flavor generously with pepper and salt. Stir well using your fingers then shape a few spoonfuls into a croquette, flattening a little. Place on a platter and repeat for the balance of the ingredients.

Heat olive oil in a skillet to a level of about ¾ inch over a medium heat. When the oil is hot, brown the patties in batches until golden on each side. (Do not fill the frying pan as this lowers the heat of the oil.) Transfer the finished patties to a plate covered with absorbent paper and permit to rest.

Offer with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a genuine pleasure. The crunchy outside gives way to a creamy center. The spinach adds a fresh, somewhat green note, while the dairy offers a savory, savory smoothness. You can substitute the cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using leafy greens, wash it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Put in a big pot with a bit of liquid over a moderate heat. Once wilted, drain in a strainer for about 15 minutes, then press out any excess liquid and put aside.

When working with previously frozen spinach, thoroughly press out excess liquid.

Preheat the cooking oil in a pan over a medium flame and saute the onion and garlic cloves until tender, about a few minutes. Remove from the heat.

Combine the cooked spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and flavor with pepper and salt. Mix completely until combined. If the mixture seems too soft, incorporate some extra breadcrumbs.

By hand, shape the preparation into oval shapes a bit bigger than a walnut but smaller than an large egg, and place them on a tray topped with baking paper. Cover and cool for at least 60 minutes.

In a wide pan over moderate heat, heat oil to a amount of about half an inch. Cook the croquettes a few at a time for a couple of minutes per side, turning so they are golden completely, then place on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a crunchy outside and tender interior, these patties are not only delicious but also a extremely wholesome appetizer or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to accompany

Place the brown lentils in a pot and submerge with ample fresh water. Boil over a moderate heat for about 20 mins or until partially softened, including additional water to maintain the pulses submerged if required.

Mix in the burghul and proceed cooking until softened. Strain the mixture well and reserve in a bowl.

Warm half of the