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Leek Croquettes

Bite-sized crispy croquettes, typically known as keftedes, are a beloved speciality in Sephardic Jewish cuisine. These leek croquettes offer a flavorful combination of rich ground beef with the subtle, mildly sweet taste of fresh leeks, rendering them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to garnish

Clean the leeks carefully and trim off the root ends and the majority of the green tops. Slice in half along the length then into half-inch slices. Put in a deep frying pan and submerge with fresh water, then heat over a medium heat for about 20 minutes or until softened.

Drain the leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, parsley and paprika and season generously with seasoning. Mix completely using your palms then shape a few spoonfuls into a patty, pressing a slightly. Put on a platter and continue for the remaining of the preparation.

Preheat oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is ready, cook the patties in batches until golden brown on both sides. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Transfer the cooked patties to a dish lined with kitchen paper and permit to cool.

Present with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a real delight. The crispy crust gives way to a smooth filling. The leafy spinach imparts a fresh, moderately natural note, while the dairy provides a deep, flavorful smoothness. Feel free to swap the cheesy element with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon wedges, to garnish

When using leafy greens, wash it thoroughly, getting rid of any stalks, and coarsely chop it into big pieces. Place in a large saucepan with a bit of water over a medium heat. Once wilted, strain in a strainer for about 15 mins, then squeeze out any extra water and put aside.

When working with previously frozen spinach, completely remove unwanted moisture.

Preheat the oil in a pan over a moderate heat and cook the chopped onion and garlic until tender, about a few minutes. Take off the flame.

Place the wilted spinach, fried onion and garlic, kefalotyri, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Combine well until combined. If the mixture looks too loose, mix in some additional crumbs.

With your fingers, shape the mixture into oval shapes slightly larger than a walnut but smaller than an chicken egg, and set them on a tray lined with wax paper. Seal and cool for at least 60 minutes.

In a wide pan over medium heat, preheat olive oil to a amount of about half an inch. Cook the fritters a few at a time for two to three minutes per side, turning so they are golden everywhere, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

With their crispy exterior and moist center, these patties are not only flavorful but also a wonderfully healthy appetizer or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to garnish

Put the brown lentils in a saucepan and submerge with ample cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, including extra liquid to maintain the lentils submerged if required.

Stir in the burghul and keep cooking until softened. Remove the water from the mixture completely and set aside in a mixing bowl.

Heat half of the