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Leek Croquettes

Small crispy croquettes, typically called keftedes, represent a treasured delicacy in Sephardic cuisine. These leek patties deliver a flavorful fusion of rich minced beef with the gentle, slightly sweet essence of fresh leeks, making them truly irresistible.

Produces 12

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

Clean the green leeks well and remove the base and the majority of the dark green parts. Cut in half longways then into 1.5-centimeter slices. Transfer in a deep pan and submerge with fresh water, then simmer over a medium flame for about 20 mins or until cooked through.

Strain the cooked leeks and transfer in a mixing bowl with the beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and spice and season well with salt and pepper. Stir well using your hands then form a few spoonfuls into a ball, pressing a slightly. Set on a platter and repeat for the remaining of the preparation.

Warm olive oil in a skillet to a level of about 2cm over a medium flame. When the olive oil is sizzling, fry the patties in small batches until golden brown on both sides. (Do not fill the frying pan as this lowers the temperature of the cooking oil.) Transfer the ready fritters to a plate covered with absorbent paper and permit to drain.

Present with fresh lemon.

Spinach Patties

These spinach and cheese croquettes are a true treat. The crispy outside gives way to a creamy center. The fresh spinach brings a vibrant, somewhat natural taste, while the dairy gives a rich, savory creaminess. Feel free to swap the cheesy element with cooked, mashed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For leafy greens, wash it well, removing any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a bit of water over a medium flame. Once wilted, strain in a colander for about a quarter hour, then press out any remaining moisture and put aside.

For previously frozen spinach, completely squeeze out extra water.

Preheat the cooking oil in a pan over a medium heat and saute the diced onion and garlic until translucent, about a few minutes. Remove from the flame.

Place the cooked spinach, cooked onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until incorporated. If the mixture looks too wet, mix in some more breadcrumbs.

With your fingers, form the preparation into elongated patties slightly larger than a walnut shell but more compact than an chicken egg, and put them on a tray covered with wax paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, preheat olive oil to a amount of about 1cm. Fry the croquettes a small batch for a couple of minutes each side, turning so they are golden brown all over, then place on paper towel.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these croquettes are not only tasty but also a wonderfully healthy bite or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to serve

Add the brown lentils in a saucepan and submerge with enough fresh water. Simmer over a medium heat for about 20 mins or until nearly done, pouring more water to maintain the legumes covered if necessary.

Mix in the bulgur wheat and continue cooking until tender. Drain the lentils and burghul completely and put aside in a bowl.

Heat a portion of the