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Leek Croquettes

Bite-sized pan-fried fritters, commonly referred to as keftedes, stand as a treasured delicacy in Sephardic culinary traditions. These leek patties offer a flavorful blend of savory minced beef with the gentle, sweetly mild essence of leeks, rendering them truly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Wash the fresh leeks properly and cut away the root ends and the majority of the green stalk. Slice into halves along the length then into 1.5-centimeter slices. Put in a deep frying pan and cover with water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the softened leeks and place in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor generously with salt and pepper. Stir thoroughly using your fingers then shape a couple of tablespoonfuls into a ball, pressing a little. Put on a tray and repeat for the rest of the ingredients.

Heat cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, cook the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Transfer the ready patties to a dish topped with absorbent paper and let to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese croquettes are a genuine treat. The crunchy crust gives way to a creamy interior. The fresh spinach brings a bright, slightly natural note, while the grated cheese offers a rich, flavorful richness. You can substitute the cheesy element with cooked, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

When using raw spinach, clean it well, removing any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a small amount water over a moderate heat. Once softened, remove in a sieve for about 15 minutes, then squeeze out any extra water and reserve.

When working with previously frozen spinach, completely remove excess liquid.

Warm the olive oil in a pan over a medium heat and fry the onion and garlic until translucent, about a few minutes. Take off the flame.

Combine the wilted spinach, cooked onion and garlic, grated cheese, creamy cheese, nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Mix well until combined. If the dough appears too soft, mix in some more crumbs.

By hand, form the mixture into elongated patties somewhat larger than a walnut shell but less bulky than an large egg, and set them on a tray lined with parchment paper. Cover and chill for at least 60 minutes.

In a wide pan over moderate heat, heat olive oil to a depth of about 1 centimeter. Cook the croquettes a small batch for a couple of minutes each side, flipping so they are golden brown all over, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Featuring a crispy exterior and tender interior, these fritters are not only tasty but also a highly wholesome appetizer or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to garnish

Place the lentils in a pan and submerge with ample fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding additional water to maintain the legumes covered if needed.

Stir in the bulgur wheat and continue cooking until tender. Drain the ingredients completely and put aside in a container.

Preheat half of the