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Leek Croquettes

Small pan-fried fritters, often known as keftedes, represent a treasured signature dish in Sephardic Jewish culinary traditions. These wonderful leek croquettes offer a delicious blend of savory ground beef with the subtle, sweetly mild essence of fresh leeks, rendering them utterly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the fresh leeks well and trim off the base and the majority of the dark green parts. Cut into halves lengthways then into 1.5-centimeter pieces. Place in a deep pan and cover with cold water, then simmer over a moderate heat for about 20 mins or until tender.

Drain the leeks and place in a big bowl with the beef, eggs, matzo meal, fresh dill, parsley and paprika and flavor liberally with pepper and salt. Stir completely using your fingers then form a couple of spoonfuls into a croquette, shaping a slightly. Place on a platter and proceed for the remaining of the mixture.

Heat olive oil in a pan to a amount of about 2cm over a medium flame. When the oil is ready, fry the patties in batches until golden brown on each side. (Avoid overcrowding the frying pan as this reduces the heat of the cooking oil.) Remove the ready fritters to a dish topped with absorbent paper and permit to cool.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach croquettes are a real delight. The golden crust opens up to a creamy center. The fresh spinach adds a vibrant, somewhat natural note, while the grated cheese provides a deep, umami richness. It's possible to replace the dairy cheese with steamed, pureed spuds if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to serve

If using leafy greens, rinse it thoroughly, discarding any stalks, and cut into it into sizable portions. Put in a deep pan with a small amount hot water over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and reserve.

If using previously frozen spinach, completely press out excess liquid.

Warm the cooking oil in a pan over a medium flame and saute the chopped onion and garlic until tender, about a few minutes. Take off the stove.

Put the prepared spinach, cooked onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Stir well until incorporated. If the dough seems too wet, mix in some extra breadcrumbs.

With your fingers, shape the dough into oval croquettes somewhat larger than a walnut but smaller than an chicken egg, and put them on a tray covered with wax paper. Seal and chill for at least 1 hour.

In a big skillet over moderate heat, preheat oil to a amount of about 1 centimeter. Fry the fritters a handful for a couple of minutes on both sides, rotating so they are golden brown all over, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

Boasting a crispy exterior and moist center, these patties are not only tasty but also a wonderfully wholesome appetizer or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon slices, to garnish

Put the dry lentils in a saucepan and submerge with plenty of fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring additional water to maintain the pulses submerged if required.

Mix in the burghul and continue cooking until fully cooked. Strain the ingredients thoroughly and set aside in a container.

Preheat half of the