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Leek Croquettes

Small fried patties, commonly called keftedes, stand as a beloved speciality in Sephardic culinary traditions. These leek fritters deliver a delicious combination of savory ground beef with the gentle, slightly sweet flavour of leeks, and they are truly crave-worthy.

Produces 12

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

Thoroughly wash the green leeks well and cut away the root ends and most of the green stalk. Slice lengthwise lengthways then into half-inch slices. Put in a large skillet and submerge with cold water, then simmer over a moderate heat for about twenty minutes or until tender.

Drain the leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and flavor generously with seasoning. Stir completely using your palms then form a couple of spoonfuls into a croquette, shaping a bit. Put on a platter and continue for the remaining of the mixture.

Heat cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the heated oil is ready, brown the patties in small groups until golden on each side. (Do not fill the frying pan as this drops the temperature of the oil.) Take out the ready fritters to a tray covered with kitchen paper and permit to cool.

Offer with lemon wedges.

Spinach Patties

These amazing spinach and cheese croquettes are a real delight. The crunchy exterior gives way to a creamy interior. The leafy spinach brings a bright, somewhat green taste, while the cheese gives a savory, savory creaminess. It's possible to replace the cheese with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

When using raw spinach, clean it carefully, discarding any stalks, and roughly chop it into sizable portions. Transfer in a large saucepan with a little hot water over a moderate heat. Once wilted, strain in a colander for about a quarter hour, then remove any extra water and set aside.

When working with defrosted spinach, thoroughly press out extra water.

Preheat the olive oil in a skillet over a moderate heat and fry the diced onion and garlic until softened, about 4 minutes. Turn off the flame.

Combine the prepared spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine completely until incorporated. If the dough seems too loose, mix in some additional breadcrumbs.

By hand, form the mixture into oval croquettes somewhat larger than a nut but smaller than an chicken egg, and place them on a tray topped with wax paper. Cover and refrigerate for at least one hour.

In a large frying pan over moderate heat, warm oil to a depth of about half an inch. Fry the fritters a few at a time for 2–3 minutes each side, flipping so they are golden all over, then put on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Boasting a crispy exterior and tender interior, these fritters are not only tasty but also a extremely wholesome bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to accompany

Add the dry lentils in a pot and cover with plenty of cold water. Cook over a moderate heat for about twenty minutes or until nearly done, adding additional water to ensure the lentils covered if necessary.

Mix in the burghul and keep cooking until tender. Remove the water from the lentils and burghul well and set aside in a bowl.

Warm 50% of the