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Leek Croquettes

Petite fried fritters, often referred to as keftedes, are a beloved delicacy in Sephardic culinary traditions. These wonderful leek patties present a flavorful combination of savory beef with the delicate, mildly sweet flavour of leeks, rendering them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the green leeks properly and trim off the roots and the bulk of the dark green parts. Cut in half along the length then into half-inch rounds. Transfer in a deep frying pan and fill with water, then heat over a medium heat for about 20 minutes or until cooked through.

Strain the leeks and put in a big bowl with the ground beef, eggs, crumbs, dill, parsley and sweet paprika and spice well with salt and pepper. Stir well using your palms then shape a couple of tablespoonfuls into a ball, shaping a bit. Place on a platter and repeat for the rest of the preparation.

Preheat oil in a pan to a amount of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the fritters in small batches until golden on each side. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Transfer the finished croquettes to a dish topped with absorbent paper and permit to drain.

Serve with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true delight. The golden exterior opens up to a smooth interior. The fresh spinach brings a bright, moderately green taste, while the dairy provides a savory, savory smoothness. Feel free to swap the cheesy element with boiled, crushed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to garnish

For fresh spinach, wash it well, removing any stalks, and coarsely chop it into big pieces. Transfer in a large saucepan with a little liquid over a medium flame. Once cooked, strain in a colander for about a quarter hour, then press out any excess liquid and put aside.

If using thawed frozen spinach, completely remove excess liquid.

Heat the cooking oil in a skillet over a medium heat and fry the diced onion and minced garlic until tender, about a few minutes. Remove from the stove.

Put the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, paprika, breading and eggs in a large bowl and season with pepper and salt. Stir well until blended. If the preparation appears too soft, add some more breadcrumbs.

Using your hands, form the dough into oval croquettes slightly larger than a nut but smaller than an large egg, and put them on a plate lined with parchment paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium heat, preheat cooking oil to a depth of about half an inch. Fry the croquettes a small batch for two to three minutes on both sides, flipping so they are golden completely, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

Featuring a crunchy outside and tender interior, these patties are not only tasty but also a highly wholesome appetizer or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to accompany

Put the lentils in a saucepan and fill with plenty of cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, adding extra liquid to keep the lentils immersed if required.

Add the bulgur wheat and continue cooking until tender. Strain the lentils and burghul thoroughly and put aside in a container.

Heat a portion of the