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Leek Croquettes

Petite pan-fried patties, often referred to as keftedes, stand as a beloved signature dish in Sephardic cooking. These wonderful leek patties deliver a tasty blend of hearty ground beef with the gentle, slightly sweet flavour of tender leeks, rendering them utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to serve

Thoroughly wash the green leeks properly and cut away the roots and most of the green stalk. Cut in half longways then into half-inch slices. Place in a deep pan and submerge with cold water, then cook over a medium heat for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Mix well using your palms then shape a couple of spoonfuls into a croquette, flattening a bit. Place on a platter and repeat for the remaining of the preparation.

Warm oil in a frying pan to a level of about ¾ inch over a moderate heat. When the oil is hot, brown the patties in batches until golden on all sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Transfer the finished patties to a tray covered with paper towel and let to rest.

Present with lemon slices.

Spinach Croquettes

These delightful spinach and cheese fritters are a true treat. The crunchy exterior reveals a smooth center. The leafy spinach adds a fresh, somewhat natural taste, while the grated cheese gives a deep, flavorful richness. It's possible to replace the dairy cheese with cooked, crushed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Fresh lemon, to serve

If using fresh spinach, rinse it carefully, removing any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a little liquid over a moderate heat. Once wilted, remove in a colander for about a quarter hour, then press out any excess liquid and reserve.

For previously frozen spinach, completely remove unwanted moisture.

Preheat the oil in a pan over a medium flame and cook the onion and garlic until tender, about a few minutes. Take off the stove.

Place the prepared spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a container and spice with seasoning. Stir well until combined. If the preparation looks too soft, incorporate some additional breading.

Using your hands, mold the dough into oval croquettes a bit bigger than a walnut but less bulky than an egg, and set them on a baking sheet covered with baking paper. Seal and refrigerate for at least one hour.

In a big skillet over medium flame, warm olive oil to a amount of about 1cm. Brown the croquettes a handful for two to three minutes each side, rotating so they are golden everywhere, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

With their crunchy outside and tender interior, these patties are not only flavorful but also a wonderfully healthy appetizer or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Place the brown lentils in a saucepan and cover with ample cold water. Simmer over a moderate heat for about 20 mins or until almost cooked, pouring additional water to ensure the pulses immersed if required.

Add the bulgur wheat and proceed cooking until softened. Strain the ingredients well and reserve in a bowl.

Warm a portion of the