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Leek Croquettes

Small crispy fritters, commonly called keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These wonderful leek fritters offer a tasty combination of hearty minced beef with the gentle, sweetly mild essence of fresh leeks, and they are utterly addictive.

Yields 12

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

Thoroughly wash the fresh leeks properly and trim off the base and most of the green tops. Slice into halves lengthways then into 1.5-centimeter slices. Place in a large skillet and fill with water, then heat over a medium heat for about 20 minutes or until cooked through.

Drain the leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, chopped parsley and paprika and spice liberally with salt and pepper. Combine completely using your palms then shape a several spoonfuls into a patty, flattening a bit. Place on a tray and continue for the balance of the preparation.

Preheat oil in a pan to a level of about 2 centimeters over a medium flame. When the heated oil is ready, cook the croquettes in small batches until crispy on all sides. (Avoid overcrowding the pan as this lowers the heat of the cooking oil.) Transfer the ready patties to a tray topped with absorbent paper and allow to cool.

Present with lemon slices.

Spinach Patties

These delightful cheesy spinach patties are a true delight. The crunchy exterior reveals a creamy center. The leafy spinach adds a fresh, slightly earthy taste, while the dairy provides a rich, savory creaminess. It's possible to replace the dairy cheese with cooked, mashed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

For raw spinach, wash it carefully, removing any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a bit of liquid over a medium heat. Once wilted, strain in a sieve for about a quarter hour, then remove any extra water and put aside.

When working with defrosted spinach, carefully squeeze out unwanted moisture.

Heat the olive oil in a pan over a moderate heat and saute the chopped onion and garlic until translucent, about 4 minutes. Turn off the stove.

Place the prepared spinach, fried onion and garlic, kefalotyri, ricotta, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and spice with seasoning. Combine well until incorporated. If the mixture seems too loose, incorporate some extra breading.

With your fingers, shape the dough into oval shapes a bit bigger than a walnut but less bulky than an chicken egg, and place them on a baking sheet lined with baking paper. Seal and refrigerate for at least one hour.

In a large frying pan over medium heat, warm olive oil to a amount of about 1 centimeter. Cook the croquettes a handful for two to three minutes per side, turning so they are golden brown everywhere, then place on kitchen roll.

Serve with lemon slices.

Lentil Patties

Featuring a golden crust and tender interior, these patties are not only flavorful but also a highly nutritious bite or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Place the dry lentils in a pan and submerge with enough cold water. Boil over a medium heat for about 20 mins or until nearly done, pouring more water to keep the pulses submerged if necessary.

Stir in the burghul and proceed cooking until fully cooked. Drain the ingredients completely and set aside in a mixing bowl.

Heat 50% of the