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Leek Croquettes

Bite-sized fried fritters, typically referred to as keftedes, stand as a cherished speciality in Sephardic culinary traditions. These wonderful leek patties deliver a tasty fusion of rich ground beef with the gentle, slightly sweet essence of leeks, making them absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Wash the green leeks properly and cut away the base and most of the dark green parts. Slice into halves along the length then into 1.5cm rounds. Transfer in a deep frying pan and submerge with water, then cook over a medium heat for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a big bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and paprika and season generously with salt and pepper. Stir thoroughly using your fingers then shape a several scoops into a croquette, pressing a little. Put on a tray and repeat for the rest of the ingredients.

Heat oil in a frying pan to a level of about ¾ inch over a moderate heat. When the olive oil is sizzling, cook the croquettes in small groups until golden brown on each side. (Don't overcrowd the frying pan as this drops the heat of the oil.) Transfer the finished croquettes to a tray lined with kitchen paper and permit to rest.

Present with lemon slices.

Spinach Patties

These amazing spinach with cheese fritters are a real pleasure. The golden outside reveals a smooth center. The spinach adds a vibrant, moderately green note, while the grated cheese gives a rich, umami smoothness. Feel free to swap the cheesy element with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon wedges, to serve

When using raw spinach, clean it thoroughly, discarding any hard stems, and cut into it into sizable portions. Transfer in a big pot with a little water over a medium heat. Once wilted, drain in a sieve for about 15 minutes, then remove any extra water and reserve.

If using previously frozen spinach, completely press out excess liquid.

Preheat the cooking oil in a pan over a medium heat and cook the onion and garlic until translucent, about a few minutes. Take off the flame.

Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir thoroughly until combined. If the preparation seems too wet, incorporate some extra crumbs.

By hand, form the dough into oval croquettes a bit bigger than a nut but more compact than an egg, and set them on a tray covered with parchment paper. Cover and cool for at least one hour.

In a big skillet over medium flame, heat oil to a level of about 1 centimeter. Fry the croquettes a handful for 2–3 minutes on both sides, flipping so they are golden completely, then transfer on absorbent paper.

Present with lemon slices.

Lentil Croquettes

With their golden crust and tender interior, these croquettes are not only tasty but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to accompany

Put the dry lentils in a saucepan and cover with ample fresh water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring extra liquid to ensure the pulses covered if needed.

Stir in the bulgur wheat and proceed cooking until softened. Strain the mixture thoroughly and put aside in a container.

Heat a portion of the