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Leek Croquettes

Bite-sized pan-fried croquettes, typically known as keftedes, are a treasured signature dish in Sephardic cooking. These wonderful leek croquettes offer a delicious combination of savory ground beef with the subtle, sweetly mild essence of leeks, rendering them absolutely irresistible.

Produces 12

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

Thoroughly wash the green leeks properly and cut away the roots and the majority of the green stalk. Cut in half along the length then into 1.5cm pieces. Transfer in a deep frying pan and cover with water, then cook over a medium heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and place in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and sweet paprika and flavor well with pepper and salt. Mix well using your palms then mold a several scoops into a ball, shaping a slightly. Set on a platter and continue for the rest of the preparation.

Heat olive oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is sizzling, brown the patties in small groups until golden brown on both sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Remove the finished patties to a plate lined with absorbent paper and let to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese fritters are a real treat. The crunchy crust opens up to a smooth interior. The leafy spinach brings a fresh, moderately green taste, while the dairy gives a deep, flavorful creaminess. Feel free to swap the dairy cheese with boiled, mashed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon wedges, to serve

For fresh spinach, wash it well, getting rid of any stalks, and coarsely chop it into sizable portions. Put in a deep pan with a bit of water over a medium flame. Once cooked, strain in a strainer for about 15 minutes, then press out any excess liquid and put aside.

When working with defrosted spinach, thoroughly press out unwanted moisture.

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

Place the cooked spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, red spice, breading and eggs in a container and spice with salt and pepper. Combine completely until combined. If the preparation seems too soft, incorporate some extra breadcrumbs.

With your fingers, mold the dough into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and set them on a baking sheet lined with baking paper. Seal and chill for at least 60 minutes.

In a wide pan over medium flame, heat olive oil to a depth of about 1cm. Brown the croquettes a few at a time for a couple of minutes on both sides, rotating so they are crispy everywhere, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only tasty but also a wonderfully nutritious snack or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a pot and submerge with ample cold water. Cook over a medium heat for about 20 mins or until partially softened, pouring additional water to ensure the pulses submerged if required.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the ingredients well and set aside in a bowl.

Preheat a portion of the