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Leek Croquettes

Petite pan-fried croquettes, typically called keftedes, represent a beloved speciality in Sephardic cuisine. These particular leek patties present a flavorful fusion of savory minced beef with the delicate, sweetly mild essence of fresh leeks, making them utterly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Clean the green leeks well and remove the roots and the bulk of the dark green parts. Cut lengthwise longways then into 1.5-centimeter rounds. Transfer in a large skillet and cover with water, then simmer over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and season generously with seasoning. Stir well using your hands then form a few tablespoonfuls into a croquette, flattening a slightly. Set on a tray and proceed for the remaining of the mixture.

Heat oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is hot, brown the patties in small batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Remove the ready patties to a dish covered with kitchen paper and allow to cool.

Offer with lemon wedges.

Spinach Patties

These spinach and cheese patties are a true treat. The golden exterior gives way to a soft interior. The fresh spinach brings a bright, slightly earthy note, while the dairy offers a deep, savory smoothness. It's possible to replace the cheese with boiled, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon wedges, to serve

When using fresh spinach, wash it carefully, discarding any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a little water over a medium flame. Once wilted, drain in a colander for about 15 minutes, then press out any extra water and set aside.

When working with previously frozen spinach, carefully press out unwanted moisture.

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

Combine the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Stir thoroughly until incorporated. If the mixture looks too loose, incorporate some additional breadcrumbs.

By hand, shape the preparation into elongated patties slightly larger than a walnut but more compact than an chicken egg, and place them on a plate covered with baking paper. Wrap and cool for at least 60 minutes.

In a large frying pan over moderate heat, preheat oil to a depth of about 1cm. Cook the fritters a small batch for two to three minutes per side, rotating so they are crispy all over, then put on kitchen roll.

Present with lemon wedges.

Lentil Patties

Boasting a crunchy outside and tender interior, these patties are not only flavorful but also a highly healthy appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Put the lentils in a saucepan and cover with plenty of cold water. Boil over a medium flame for about 20 minutes or until nearly done, including extra liquid to keep the legumes covered if necessary.

Mix in the burghul and proceed cooking until softened. Strain the lentils and burghul thoroughly and put aside in a bowl.

Warm half of the