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Leek Croquettes

Bite-sized pan-fried fritters, typically referred to as keftedes, stand as a beloved delicacy in Sephardic cuisine. These leek patties present a flavorful combination of savory beef with the gentle, slightly sweet taste of leeks, making them utterly irresistible.

Makes 12

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

Thoroughly wash the leeks carefully and remove the root ends and most of the green tops. Chop in half longways then into 1.5-centimeter rounds. Transfer in a large skillet and submerge with fresh water, then simmer over a medium flame for about 20 minutes or until tender.

Drain the leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice well with pepper and salt. Stir well using your hands then form a couple of spoonfuls into a croquette, shaping a bit. Place on a plate and continue for the balance of the ingredients.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a moderate heat. When the heated oil is ready, cook the croquettes in small batches until golden on all sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Take out the cooked croquettes to a dish lined with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese croquettes are a genuine delight. The golden outside reveals a smooth interior. The fresh spinach adds a vibrant, somewhat earthy taste, while the cheese gives a rich, savory smoothness. It's possible to replace the cheese with boiled, pureed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to serve

For leafy greens, wash it carefully, removing any stalks, and cut into it into large chunks. Transfer in a deep pan with a bit of liquid over a medium heat. Once wilted, strain in a strainer for about 15 mins, then remove any excess liquid and reserve.

For defrosted spinach, carefully remove unwanted moisture.

Preheat the cooking oil in a pan over a medium flame and cook the chopped onion and garlic until softened, about four minutes. Take off the heat.

Place the wilted spinach, fried onion and garlic, hard cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Stir thoroughly until blended. If the mixture looks too loose, mix in some additional breadcrumbs.

By hand, form the dough into elongated patties slightly larger than a walnut but smaller than an egg, and put them on a plate topped with wax paper. Cover and cool for at least 1 hour.

In a large frying pan over medium flame, warm cooking oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for a couple of minutes per side, rotating so they are golden brown all over, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a golden crust and soft inside, these croquettes are not only delicious but also a wonderfully healthy snack or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Place the lentils in a pan and cover with enough cold water. Cook over a medium heat for about twenty minutes or until almost cooked, including more water to keep the pulses submerged if needed.

Stir in the cracked wheat and keep cooking until softened. Strain the lentils and burghul thoroughly and put aside in a container.

Heat half of the