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Leek Croquettes

Small crispy fritters, typically known as keftedes, represent a cherished signature dish in Sephardic cuisine. These leek patties offer a delicious fusion of hearty ground beef with the gentle, mildly sweet essence of leeks, rendering them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and cut away the roots and the bulk of the green stalk. Chop lengthwise longways then into half-inch rounds. Transfer in a large skillet and cover with cold water, then heat over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and season liberally with salt and pepper. Mix completely using your palms then shape a couple of scoops into a patty, flattening a little. Place on a tray and continue for the balance of the mixture.

Warm cooking oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is sizzling, fry the croquettes in batches until golden brown on all sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Transfer the ready patties to a tray lined with paper towel and permit to rest.

Serve with lemon slices.

Spinach Patties

These spinach and cheese fritters are a genuine treat. The crunchy exterior reveals a creamy filling. The spinach adds a fresh, slightly green taste, while the dairy gives a rich, flavorful smoothness. It's possible to replace the dairy cheese with boiled, pureed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon wedges, to accompany

For leafy greens, wash it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount liquid over a medium flame. Once wilted, strain in a colander for about a quarter hour, then squeeze out any remaining moisture and put aside.

When working with defrosted spinach, carefully press out excess liquid.

Preheat the olive oil in a skillet over a medium heat and fry the onion and garlic until translucent, about a few minutes. Remove from the stove.

Combine the wilted spinach, fried onion and sauteed garlic, grated cheese, ricotta, spice, paprika, breading and eggs in a large bowl and spice with seasoning. Stir well until blended. If the mixture appears too wet, mix in some more crumbs.

With your fingers, form the preparation into elongated patties slightly larger than a walnut shell but smaller than an egg, and set them on a plate topped with parchment paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a amount of about 1cm. Brown the fritters a handful for two to three minutes each side, rotating so they are crispy everywhere, then place on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these fritters are not only tasty but also a extremely wholesome snack or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to garnish

Put the dry lentils in a pot and fill with plenty of water. Simmer over a medium flame for about 20 minutes or until almost cooked, pouring additional water to ensure the pulses covered if necessary.

Stir in the burghul and keep cooking until softened. Remove the water from the mixture well and reserve in a container.

Warm a portion of the