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Leek Croquettes

Small fried croquettes, commonly known as keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These particular leek croquettes offer a tasty fusion of hearty beef with the gentle, sweetly mild flavour of tender leeks, rendering them utterly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to serve

Thoroughly wash the green leeks carefully and cut away the roots and most of the green tops. Cut lengthwise lengthways then into 1.5cm slices. Transfer in a deep frying pan and submerge with water, then heat over a medium heat for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a big bowl with the beef, eggs, crumbs, chopped dill, parsley and sweet paprika and flavor generously with salt and pepper. Mix completely using your palms then shape a couple of spoonfuls into a croquette, shaping a bit. Put on a plate and repeat for the remaining of the mixture.

Warm olive oil in a skillet to a level of about 2cm over a medium flame. When the oil is sizzling, fry the croquettes in batches until crispy on all sides. (Do not fill the frying pan as this drops the temperature of the oil.) Remove the finished croquettes to a tray covered with absorbent paper and allow to drain.

Offer with lemon slices.

Spinach Patties

These spinach with cheese fritters are a real pleasure. The crispy exterior opens up to a creamy filling. The spinach brings a fresh, moderately earthy flavor, while the dairy provides a deep, flavorful smoothness. Feel free to swap the dairy cheese with cooked, crushed potato if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to garnish

For leafy greens, wash it well, getting rid of any tough stems, and coarsely chop it into large chunks. Put in a big pot with a bit of hot water over a medium heat. Once softened, drain in a colander for about 15 mins, then press out any excess liquid and set aside.

If using defrosted spinach, completely squeeze out unwanted moisture.

Heat the olive oil in a pan over a moderate heat and saute the chopped onion and garlic until translucent, about four minutes. Remove from the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir well until combined. If the dough appears too wet, mix in some additional breading.

With your fingers, form the preparation into elongated patties slightly larger than a walnut shell but smaller than an large egg, and set them on a tray covered with baking paper. Cover and cool for at least 60 minutes.

In a large frying pan over moderate heat, heat olive oil to a amount of about half an inch. Fry the croquettes a small batch for 2–3 minutes on both sides, turning so they are golden completely, then put on absorbent paper.

Present with lemon slices.

Lentil Patties

With their golden crust and soft inside, these patties are not only delicious but also a extremely nutritious snack or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to accompany

Place the lentils in a saucepan and fill with plenty of cold water. Boil over a medium flame for about twenty minutes or until nearly done, adding additional water to keep the lentils immersed if necessary.

Add the burghul and proceed cooking until tender. Drain the lentils and burghul thoroughly and set aside in a container.

Warm half of the