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Leek Croquettes

Petite crispy patties, typically known as keftedes, stand as a cherished delicacy in Sephardic cooking. These leek patties deliver a flavorful fusion of savory minced beef with the subtle, mildly sweet essence of fresh leeks, and they are utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to accompany

Wash the leeks properly and remove the root ends and the bulk of the dark green parts. Slice into halves longways then into half-inch pieces. Transfer in a large skillet and fill with fresh water, then cook over a medium flame for about twenty minutes or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and paprika and season liberally with seasoning. Stir completely using your fingers then mold a several tablespoonfuls into a ball, flattening a bit. Put on a plate and proceed for the rest of the ingredients.

Heat oil in a skillet to a amount of about ¾ inch over a medium heat. When the heated oil is hot, cook the patties in small batches until golden on both sides. (Avoid overcrowding the skillet as this drops the temperature of the cooking oil.) Take out the ready patties to a dish covered with kitchen paper and let to drain.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a true treat. The crunchy exterior gives way to a smooth filling. The leafy spinach adds a vibrant, moderately natural flavor, while the grated cheese provides a deep, flavorful creaminess. It's possible to replace the dairy cheese with steamed, crushed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if needed
• 3 eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon wedges, to serve

If using raw spinach, clean it thoroughly, discarding any stalks, and cut into it into big pieces. Transfer in a deep pan with a small amount liquid over a medium flame. Once cooked, strain in a strainer for about a quarter hour, then remove any excess liquid and reserve.

When working with previously frozen spinach, thoroughly press out unwanted moisture.

Warm the oil in a frying pan over a medium heat and saute the chopped onion and garlic cloves until softened, about 4 minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and eggs in a large bowl and season with salt and pepper. Stir completely until combined. If the mixture looks too wet, add some more breadcrumbs.

Using your hands, form the mixture into oval shapes slightly larger than a walnut shell but smaller than an chicken egg, and set them on a tray lined with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a level of about half an inch. Fry the patties a handful for two to three minutes on both sides, turning so they are golden completely, then place on absorbent paper.

Serve with lemon slices.

Lentil Patties

Boasting a crunchy outside and tender interior, these patties are not only tasty but also a highly healthy appetizer or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to garnish

Add the dry lentils in a pot and submerge with enough cold water. Boil over a medium flame for about 20 minutes or until nearly done, pouring more water to keep the lentils submerged if needed.

Mix in the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture completely and put aside in a container.

Warm half of the