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Leek Croquettes

Petite fried croquettes, often known as keftedes, represent a treasured delicacy in Sephardic cuisine. These particular leek croquettes deliver a tasty combination of savory beef with the subtle, mildly sweet taste of tender leeks, making them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Wash the green leeks carefully and remove the base and most of the green tops. Chop lengthwise lengthways then into half-inch slices. Transfer in a large skillet and cover with fresh water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the softened leeks and transfer in a big bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and season liberally with pepper and salt. Combine well using your fingers then shape a several scoops into a croquette, flattening a little. Place on a plate and continue for the remaining of the mixture.

Warm oil in a frying pan to a depth of about 2cm over a medium flame. When the olive oil is hot, fry the patties in batches until golden on all sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Take out the cooked patties to a tray covered with paper towel and allow to rest.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a real delight. The crispy outside reveals a soft interior. The fresh spinach imparts a bright, slightly natural note, while the grated cheese offers a rich, flavorful richness. You can substitute the dairy cheese with steamed, pureed potato if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

For fresh spinach, rinse it carefully, getting rid of any hard stems, and roughly chop it into sizable portions. Transfer in a big pot with a bit of liquid over a medium flame. Once cooked, remove in a strainer for about 15 mins, then squeeze out any excess liquid and reserve.

For defrosted spinach, carefully remove extra water.

Warm the cooking oil in a skillet over a medium heat and fry the onion and minced garlic until tender, about four minutes. Remove from the flame.

Put the cooked spinach, cooked onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a container and flavor with salt and pepper. Stir thoroughly until blended. If the dough looks too soft, incorporate some extra breading.

With your fingers, form the dough into elongated patties a bit bigger than a nut but smaller than an chicken egg, and set them on a plate lined with baking paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, warm cooking oil to a amount of about half an inch. Fry the patties a small batch for two to three minutes per side, rotating so they are crispy completely, then place on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a crunchy outside and moist center, these patties are not only tasty but also a extremely healthy appetizer or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to accompany

Add the lentils in a pot and fill with enough fresh water. Cook over a medium heat for about 20 minutes or until partially softened, pouring more water to ensure the pulses immersed if required.

Add the burghul and proceed cooking until fully cooked. Strain the lentils and burghul well and reserve in a mixing bowl.

Preheat half of the