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Leek Croquettes

Bite-sized pan-fried croquettes, typically referred to as keftedes, stand as a cherished speciality in Sephardic cuisine. These particular leek patties offer a delicious combination of hearty minced beef with the subtle, mildly sweet flavour of fresh leeks, rendering them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Clean the fresh leeks well and cut away the base and most of the green tops. Slice into halves along the length then into 1.5cm slices. Place in a large skillet and cover with fresh water, then simmer over a moderate heat for about twenty minutes or until softened.

Strain the leeks and put in a big bowl with the beef, eggs, breadcrumbs, dill, parsley and spice and flavor liberally with seasoning. Combine well using your fingers then form a several tablespoonfuls into a ball, shaping a bit. Set on a tray and repeat for the rest of the preparation.

Warm oil in a pan to a amount of about ¾ inch over a medium flame. When the oil is sizzling, brown the fritters in small groups until golden on each side. (Don't overcrowd the frying pan as this drops the heat of the cooking oil.) Take out the cooked fritters to a plate lined with absorbent paper and let to drain.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach croquettes are a real pleasure. The crunchy exterior gives way to a soft center. The fresh spinach imparts a fresh, moderately natural taste, while the dairy offers a rich, umami creaminess. Feel free to swap the cheesy element with steamed, mashed potato if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Olive oil for frying (or sunflower oil)
• Lemon slices, to accompany

When using leafy greens, wash it thoroughly, getting rid of any stalks, and cut into it into big pieces. Transfer in a deep pan with a small amount liquid over a medium flame. Once wilted, remove in a sieve for about 15 minutes, then remove any remaining moisture and set aside.

For defrosted spinach, completely squeeze out unwanted moisture.

Heat the cooking oil in a skillet over a medium heat and fry the diced onion and garlic cloves until tender, about a few minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and softened garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Combine well until combined. If the dough seems too wet, add some extra breading.

Using your hands, shape the preparation into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and place them on a tray topped with baking paper. Cover and refrigerate for at least one hour.

In a wide pan over medium heat, preheat cooking oil to a depth of about 1cm. Fry the fritters a small batch for a couple of minutes on both sides, rotating so they are golden brown everywhere, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and moist center, these patties are not only tasty but also a highly healthy appetizer or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Place the lentils in a pan and submerge with plenty of water. Boil over a medium heat for about 20 minutes or until almost cooked, including additional water to ensure the lentils covered if needed.

Stir in the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a container.

Heat half of the