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Leek Croquettes

Small pan-fried fritters, commonly called keftedes, stand as a beloved signature dish in Sephardic cuisine. These leek patties deliver a tasty combination of savory minced beef with the gentle, slightly sweet flavour of fresh leeks, rendering them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Wash the green leeks well and cut away the root ends and most of the green tops. Slice lengthwise along the length then into half-inch rounds. Put in a large skillet and submerge with water, then cook over a medium flame for about twenty minutes or until softened.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and spice and flavor well with pepper and salt. Stir thoroughly using your palms then form a couple of spoonfuls into a patty, shaping a bit. Set on a platter and continue for the rest of the preparation.

Preheat olive oil in a skillet to a depth of about 2cm over a medium heat. When the heated oil is ready, fry the patties in batches until crispy on all sides. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Take out the finished patties to a tray topped with absorbent paper and let to drain.

Offer with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach fritters are a genuine pleasure. The crispy outside reveals a creamy center. The fresh spinach brings a fresh, moderately green note, while the cheese offers a savory, savory creaminess. It's possible to replace the dairy cheese with cooked, mashed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to accompany

For raw spinach, wash it thoroughly, discarding any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a small amount water over a medium heat. Once cooked, remove in a sieve for about a quarter hour, then remove any extra water and reserve.

When working with defrosted spinach, carefully squeeze out extra water.

Preheat the oil in a pan over a moderate heat and saute the onion and garlic until softened, about a few minutes. Remove from the stove.

Put the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until combined. If the mixture appears too wet, mix in some more crumbs.

Using your hands, form the dough into oval croquettes a bit bigger than a walnut but smaller than an chicken egg, and set them on a plate topped with parchment paper. Seal and chill for at least 1 hour.

In a big skillet over moderate heat, preheat cooking oil to a amount of about half an inch. Fry the fritters a handful for 2–3 minutes each side, turning so they are golden brown all over, then transfer on kitchen roll.

Present with lemon slices.

Lentil Patties

Boasting a golden crust and soft inside, these croquettes are not only tasty but also a highly nutritious appetizer or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Put the dry lentils in a pan and fill with enough cold water. Boil over a medium flame for about twenty minutes or until almost cooked, adding additional water to keep the legumes covered if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Strain the lentils and burghul completely and put aside in a mixing bowl.

Warm half of the