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Leek Croquettes

Small pan-fried fritters, often referred to as keftedes, represent a treasured speciality in Sephardic Jewish cooking. These wonderful leek fritters offer a tasty fusion of savory ground beef with the delicate, mildly sweet essence of fresh leeks, rendering them truly addictive.

Yields 12

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

Wash the green leeks properly and remove the roots and most of the green tops. Cut in half along the length then into half-inch slices. Place in a large skillet and fill with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Remove the water from the leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor liberally with pepper and salt. Combine thoroughly using your hands then mold a couple of tablespoonfuls into a ball, shaping a little. Put on a plate and repeat for the rest of the ingredients.

Heat oil in a skillet to a amount of about 2 centimeters over a medium heat. When the olive oil is hot, fry the fritters in batches until golden brown on all sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Transfer the ready croquettes to a plate lined with absorbent paper and allow to drain.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a real pleasure. The golden exterior reveals a soft filling. The leafy spinach adds a vibrant, slightly green flavor, while the dairy offers a deep, savory smoothness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Olive oil for frying (or alternatively neutral oil)
• Fresh lemon, to garnish

When using leafy greens, rinse it thoroughly, removing any stalks, and cut into it into big pieces. Put in a big pot with a small amount water over a medium flame. Once cooked, strain in a strainer for about 15 mins, then squeeze out any excess liquid and put aside.

When working with thawed frozen spinach, completely press out excess liquid.

Preheat the cooking oil in a pan over a medium heat and saute the diced onion and minced garlic until tender, about a few minutes. Turn off the flame.

Place the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and flavor with salt and pepper. Stir thoroughly until incorporated. If the preparation looks too wet, incorporate some additional breadcrumbs.

By hand, mold the mixture into oval croquettes a bit bigger than a nut but less bulky than an chicken egg, and put them on a plate covered with parchment paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium flame, warm cooking oil to a level of about 1cm. Brown the croquettes a handful for two to three minutes per side, rotating so they are golden brown completely, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and moist center, these patties are not only tasty but also a extremely healthy bite or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to serve

Put the lentils in a pan and submerge with enough cold water. Boil over a medium flame for about 20 minutes or until nearly done, including additional water to maintain the pulses submerged if needed.

Add the bulgur wheat and continue cooking until fully cooked. Remove the water from the mixture well and put aside in a bowl.

Warm 50% of the