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Leek Croquettes

Bite-sized pan-fried patties, often called keftedes, stand as a treasured speciality in Sephardic Jewish cuisine. These wonderful leek fritters present a delicious combination of savory ground beef with the subtle, sweetly mild essence of tender leeks, rendering them absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks properly and cut away the roots and the majority of the green stalk. Cut into halves longways then into 1.5-centimeter rounds. Place in a deep pan and submerge with fresh water, then heat over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and paprika and season generously with pepper and salt. Mix completely using your hands then form a several tablespoonfuls into a patty, shaping a bit. Put on a platter and continue for the remaining of the mixture.

Preheat olive oil in a pan to a level of about 2cm over a medium heat. When the olive oil is sizzling, cook the fritters in small batches until golden brown on all sides. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Take out the finished croquettes to a dish covered with kitchen paper and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese patties are a genuine pleasure. The crispy outside reveals a creamy filling. The spinach brings a vibrant, somewhat natural taste, while the dairy offers a rich, umami creaminess. You can substitute the cheesy element with steamed, mashed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Oil for frying (or sunflower oil)
• Fresh lemon, to garnish

When using fresh spinach, clean it carefully, discarding any tough stems, and coarsely chop it into large chunks. Place in a big pot with a little liquid over a medium flame. Once wilted, drain in a strainer for about a quarter hour, then squeeze out any remaining moisture and put aside.

When working with thawed frozen spinach, carefully remove unwanted moisture.

Warm the cooking oil in a pan over a moderate heat and fry the onion and garlic until translucent, about a few minutes. Turn off the stove.

Combine the prepared spinach, sauteed onion and softened garlic, grated cheese, soft cheese, nutmeg, red spice, breading and beaten eggs in a container and flavor with seasoning. Combine well until incorporated. If the dough seems too wet, mix in some additional breading.

With your fingers, shape the mixture into oval shapes somewhat larger than a walnut shell but more compact than an egg, and put them on a plate lined with wax paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium heat, heat oil to a level of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes per side, rotating so they are golden completely, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

Featuring a crispy exterior and soft inside, these patties are not only tasty but also a highly healthy appetizer or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to accompany

Place the brown lentils in a pot and cover with enough water. Boil over a moderate heat for about 20 mins or until nearly done, adding more water to keep the pulses submerged if required.

Stir in the burghul and keep cooking until tender. Remove the water from the ingredients well and reserve in a bowl.

Preheat 50% of the