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Leek Patties

Bite-sized crispy fritters, typically called keftedes, stand as a cherished delicacy in Sephardic culinary traditions. These wonderful leek fritters present a flavorful combination of savory ground beef with the delicate, sweetly mild essence of tender leeks, and they are absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and trim off the root ends and most of the dark green parts. Cut in half longways then into half-inch rounds. Put in a large skillet and cover with water, then cook over a medium heat for about twenty minutes or until softened.

Drain the leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, chopped parsley and paprika and season well with seasoning. Combine well using your palms then shape a couple of spoonfuls into a ball, flattening a slightly. Set on a tray and proceed for the rest of the mixture.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the olive oil is ready, fry the croquettes in small groups until golden brown on each side. (Don't overcrowd the pan as this lowers the heat of the cooking oil.) Remove the ready croquettes to a dish lined with paper towel and let to cool.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese fritters are a true treat. The crunchy outside reveals a creamy center. The spinach imparts a fresh, somewhat green flavor, while the dairy offers a deep, savory creaminess. You can substitute the cheese with boiled, crushed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Olive oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

When using fresh spinach, rinse it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Put in a large saucepan with a small amount water over a medium flame. Once wilted, remove in a strainer for about a quarter hour, then remove any extra water and put aside.

If using defrosted spinach, thoroughly remove unwanted moisture.

Preheat the cooking oil in a frying pan over a medium heat and cook the chopped onion and garlic cloves until translucent, about a few minutes. Take off the heat.

Put the wilted spinach, cooked onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Mix thoroughly until incorporated. If the dough appears too wet, incorporate some extra breadcrumbs.

By hand, form the preparation into elongated patties a bit bigger than a nut but less bulky than an large egg, and set them on a plate covered with wax paper. Wrap and chill for at least 1 hour.

In a wide pan over moderate heat, preheat oil to a level of about 1 centimeter. Brown the fritters a handful for 2–3 minutes each side, rotating so they are crispy completely, then put on paper towel.

Present with lemon wedges.

Lentil Croquettes

With their crunchy outside and moist center, these croquettes are not only delicious but also a wonderfully healthy bite or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to accompany

Place the lentils in a pot and cover with enough cold water. Boil over a medium flame for about 20 minutes or until nearly done, adding additional water to maintain the pulses submerged if required.

Mix in the burghul and proceed cooking until softened. Remove the water from the mixture well and set aside in a container.

Preheat a portion of the