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Leek Croquettes

Petite pan-fried croquettes, typically known as keftedes, are a treasured delicacy in Sephardic cuisine. These leek patties deliver a delicious blend of savory ground beef with the subtle, sweetly mild flavour of tender leeks, and they are utterly irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the leeks carefully and cut away the roots and the bulk of the green stalk. Chop in half longways then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with cold water, then cook over a medium flame for about 20 mins or until softened.

Drain the softened leeks and transfer in a big bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and season generously with pepper and salt. Stir completely using your palms then form a several scoops into a patty, flattening a little. Place on a tray and proceed for the balance of the preparation.

Warm cooking oil in a pan to a depth of about 2cm over a medium flame. When the oil is ready, cook the croquettes in batches until golden brown on each side. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Take out the finished croquettes to a plate lined with absorbent paper and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach fritters are a real pleasure. The golden crust reveals a smooth filling. The fresh spinach imparts a bright, slightly earthy note, while the grated cheese gives a deep, savory creaminess. Feel free to swap the cheesy element with cooked, pureed potato if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to accompany

When using leafy greens, wash it thoroughly, removing any tough stems, and roughly chop it into big pieces. Place in a big pot with a small amount hot water over a medium flame. Once cooked, strain in a strainer for about 15 mins, then press out any remaining moisture and set aside.

For defrosted spinach, completely remove excess liquid.

Warm the cooking oil in a skillet over a moderate heat and saute the diced onion and minced garlic until softened, about 4 minutes. Turn off the heat.

Combine the prepared spinach, fried onion and garlic, hard cheese, creamy cheese, spice, sweet paprika, dry crumbs and beaten eggs in a large bowl and season with salt and pepper. Stir thoroughly until incorporated. If the dough seems too wet, mix in some extra breading.

By hand, form the dough into oval croquettes somewhat larger than a walnut but more compact than an egg, and set them on a tray lined with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium flame, heat cooking oil to a level of about 1 centimeter. Fry the patties a handful for a couple of minutes per side, flipping so they are golden everywhere, then put on absorbent paper.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and tender interior, these fritters are not only tasty but also a highly nutritious bite or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to garnish

Place the lentils in a pot and submerge with plenty of water. Boil over a medium flame for about 20 mins or until almost cooked, adding extra liquid to keep the legumes immersed if required.

Mix in the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients completely and reserve in a mixing bowl.

Heat a portion of the