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Leek Croquettes

Bite-sized pan-fried patties, often known as keftedes, represent a cherished speciality in Sephardic Jewish cuisine. These particular leek fritters present a flavorful combination of rich ground beef with the subtle, sweetly mild taste of tender leeks, making them absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Wash the fresh leeks carefully and remove the roots and the bulk of the green stalk. Slice in half lengthways then into half-inch slices. Put in a deep frying pan and submerge with water, then cook over a medium heat for about 20 mins or until cooked through.

Remove the water from the leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, dill, parsley and sweet paprika and flavor well with pepper and salt. Stir completely using your fingers then shape a couple of tablespoonfuls into a croquette, shaping a little. Put on a platter and repeat for the balance of the preparation.

Preheat oil in a pan to a amount of about ¾ inch over a medium heat. When the oil is hot, cook the fritters in batches until golden on each side. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Take out the finished fritters to a tray lined with absorbent paper and permit to cool.

Offer with fresh lemon.

Spinach Patties

These delightful cheesy spinach fritters are a true treat. The golden outside opens up to a soft center. The spinach imparts a fresh, slightly natural taste, while the grated cheese provides a savory, savory smoothness. It's possible to replace the cheese with boiled, mashed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using leafy greens, clean it carefully, getting rid of any hard stems, and roughly chop it into big pieces. Place in a big pot with a small amount water over a moderate heat. Once wilted, remove in a strainer for about 15 minutes, then squeeze out any extra water and set aside.

If using defrosted spinach, completely press out unwanted moisture.

Preheat the oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until tender, about four minutes. Turn off the heat.

Place the prepared spinach, fried onion and sauteed garlic, grated cheese, ricotta, spice, paprika, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Mix well until incorporated. If the preparation appears too soft, add some additional crumbs.

By hand, mold the mixture into elongated patties slightly larger than a walnut but smaller than an large egg, and set them on a baking sheet lined with baking paper. Seal and chill for at least one hour.

In a big skillet over medium flame, preheat olive oil to a depth of about half an inch. Cook the patties a few at a time for a couple of minutes per side, rotating so they are crispy all over, then transfer on paper towel.

Serve with lemon slices.

Lentil Patties

With their golden crust and soft inside, these croquettes are not only flavorful but also a extremely healthy appetizer or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and fill with ample water. Cook over a moderate heat for about twenty minutes or until partially softened, including extra liquid to ensure the legumes immersed if required.

Stir in the bulgur wheat and keep cooking until fully cooked. Drain the mixture thoroughly and set aside in a bowl.

Heat half of the