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Leek Croquettes

Petite pan-fried patties, commonly known as keftedes, represent a cherished delicacy in Sephardic cuisine. These leek patties offer a flavorful fusion of savory beef with the delicate, sweetly mild flavour of tender leeks, rendering them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and trim off the base and the bulk of the dark green parts. Slice in half along the length then into half-inch pieces. Transfer in a large skillet and submerge with fresh water, then heat over a medium flame for about twenty minutes or until tender.

Remove the water from the leeks and put in a big bowl with the minced beef, eggs, crumbs, fresh dill, parsley and sweet paprika and flavor generously with seasoning. Stir thoroughly using your hands then shape a couple of scoops into a croquette, shaping a little. Place on a tray and proceed for the rest of the ingredients.

Heat cooking oil in a skillet to a level of about 2 centimeters over a medium heat. When the olive oil is ready, cook the croquettes in batches until golden on both sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Transfer the ready patties to a plate topped with absorbent paper and allow to cool.

Present with lemon wedges.

Spinach Patties

These spinach and cheese patties are a real treat. The crunchy outside reveals a smooth interior. The fresh spinach imparts a bright, slightly green note, while the cheese provides a rich, flavorful smoothness. Feel free to swap the cheese with boiled, mashed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Olive oil for frying (or use neutral oil)
• Lemon slices, to serve

When using leafy greens, wash it carefully, getting rid of any tough stems, and cut into it into big pieces. Transfer in a deep pan with a little hot water over a medium heat. Once softened, remove in a sieve for about 15 mins, then press out any extra water and reserve.

When working with defrosted spinach, carefully remove unwanted moisture.

Preheat the olive oil in a skillet over a medium heat and cook the onion and garlic cloves until tender, about 4 minutes. Take off the flame.

Put the prepared spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a large bowl and spice with salt and pepper. Stir completely until incorporated. If the mixture looks too wet, add some extra breadcrumbs.

By hand, mold the dough into oval shapes somewhat larger than a walnut but more compact than an egg, and set them on a plate topped with baking paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium flame, preheat olive oil to a amount of about 1 centimeter. Brown the patties a few at a time for 2–3 minutes each side, rotating so they are crispy everywhere, then put on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a wonderfully wholesome appetizer or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the dry lentils in a pan and submerge with plenty of cold water. Boil over a medium heat for about 20 mins or until nearly done, adding additional water to maintain the pulses submerged if necessary.

Mix in the cracked wheat and proceed cooking until tender. Remove the water from the mixture well and put aside in a container.

Warm a portion of the