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Leek Croquettes

Bite-sized crispy fritters, often known as keftedes, stand as a cherished speciality in Sephardic Jewish cuisine. These wonderful leek fritters deliver a tasty combination of hearty minced beef with the delicate, sweetly mild flavour of leeks, rendering them truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the green leeks properly and cut away the root ends and the majority of the green tops. Slice in half longways then into 1.5-centimeter pieces. Put in a deep pan and cover with fresh water, then heat over a medium heat for about 20 mins or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, beaten eggs, crumbs, dill, parsley and paprika and spice generously with pepper and salt. Stir completely using your palms then form a few scoops into a croquette, pressing a bit. Put on a tray and proceed for the rest of the mixture.

Heat cooking oil in a pan to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, fry the patties in small groups until crispy on both sides. (Don't overcrowd the frying pan as this drops the heat of the oil.) Transfer the ready patties to a dish covered with kitchen paper and allow to cool.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese patties are a genuine pleasure. The crispy exterior gives way to a smooth center. The spinach imparts a vibrant, somewhat natural taste, while the cheese offers a deep, umami richness. Feel free to swap the cheese with steamed, mashed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or use neutral oil)
• Lemon slices, to serve

If using raw spinach, rinse it thoroughly, discarding any stalks, and cut into it into large chunks. Put in a deep pan with a little hot water over a medium heat. Once wilted, drain in a strainer for about a quarter hour, then press out any excess liquid and set aside.

When working with thawed frozen spinach, carefully remove excess liquid.

Preheat the cooking oil in a frying pan over a medium flame and cook the diced onion and garlic until tender, about four minutes. Remove from the stove.

Place the prepared spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and beaten eggs in a large bowl and spice with salt and pepper. Combine completely until blended. If the dough seems too wet, incorporate some additional breading.

By hand, mold the dough into elongated patties slightly larger than a nut but smaller than an egg, and put them on a tray topped with parchment paper. Wrap and cool for at least 1 hour.

In a wide pan over medium flame, preheat olive oil to a level of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes on both sides, turning so they are crispy completely, then put on absorbent paper.

Present with lemon slices.

Lentil Patties

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

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to garnish

Add the lentils in a pot and fill with plenty of water. Cook over a medium heat for about 20 minutes or until nearly done, pouring extra liquid to keep the legumes submerged if required.

Stir in the cracked wheat and continue cooking until tender. Strain the lentils and burghul completely and put aside in a mixing bowl.

Warm a portion of the