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Leek Croquettes

Petite pan-fried patties, commonly known as keftedes, are a treasured delicacy in Sephardic Jewish cooking. These wonderful leek patties present a flavorful fusion of savory minced beef with the delicate, slightly sweet flavour of fresh leeks, making them absolutely crave-worthy.

Produces 12

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

Thoroughly wash the leeks properly and cut away the root ends and the majority of the green stalk. Chop in half along the length then into half-inch rounds. Place in a large skillet and fill with cold water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and paprika and spice generously with pepper and salt. Stir well using your hands then mold a few tablespoonfuls into a patty, flattening a bit. Put on a plate and repeat for the balance of the ingredients.

Heat cooking oil in a pan to a depth of about 2cm over a medium flame. When the heated oil is hot, brown the fritters in small batches until crispy on each side. (Don't overcrowd the pan as this reduces the heat of the cooking oil.) Transfer the ready croquettes to a dish lined with kitchen paper and allow to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach fritters are a real treat. The golden crust opens up to a creamy center. The fresh spinach imparts a vibrant, slightly natural note, while the grated cheese offers a rich, umami smoothness. It's possible to replace the dairy cheese with cooked, crushed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon slices, to garnish

When using leafy greens, wash it carefully, discarding any hard stems, and roughly chop it into big pieces. Place in a large saucepan with a bit of liquid over a medium flame. Once softened, remove in a strainer for about 15 minutes, then remove any extra water and reserve.

When working with defrosted spinach, thoroughly squeeze out excess liquid.

Preheat the olive oil in a frying pan over a medium heat and fry the onion and minced garlic until translucent, about four minutes. Take off the stove.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, ricotta, grated nutmeg, paprika, breadcrumbs and beaten eggs in a container and season with pepper and salt. Mix well until incorporated. If the preparation looks too loose, mix in some additional breadcrumbs.

By hand, shape the preparation into oval croquettes slightly larger than a walnut shell but less bulky than an large egg, and place them on a plate lined with parchment paper. Cover and chill for at least 60 minutes.

In a wide pan over moderate heat, warm oil to a amount of about half an inch. Cook the croquettes a few at a time for 2–3 minutes per side, rotating so they are golden everywhere, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

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

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to garnish

Put the brown lentils in a pan and submerge with enough cold water. Cook over a medium heat for about 20 minutes or until partially softened, adding additional water to keep the legumes immersed if needed.

Mix in the burghul and proceed cooking until softened. Remove the water from the ingredients well and reserve in a container.

Heat 50% of the