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Leek Croquettes

Petite pan-fried fritters, often referred to as keftedes, stand as a cherished speciality in Sephardic cooking. These leek patties present a tasty fusion of savory ground beef with the subtle, mildly sweet taste of leeks, and they are absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Wash the green leeks properly and trim off the root ends and the bulk of the dark green parts. Chop in half along the length then into 1.5cm slices. Place in a deep frying pan and fill with fresh water, then heat over a medium flame for about 20 mins or until cooked through.

Strain the leeks and put in a big bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Combine thoroughly using your hands then mold a couple of tablespoonfuls into a croquette, pressing a slightly. Put on a platter and proceed for the rest of the mixture.

Preheat olive oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is sizzling, brown the croquettes in small groups until golden on each side. (Avoid overcrowding the pan as this drops the temperature of the cooking oil.) Take out the finished patties to a dish lined with absorbent paper and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese patties are a true pleasure. The crunchy outside reveals a soft center. The leafy spinach adds a fresh, somewhat green flavor, while the grated cheese gives a deep, flavorful smoothness. You can substitute the dairy cheese with cooked, pureed potato if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to serve

For leafy greens, wash it thoroughly, removing any hard stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of water over a medium flame. Once cooked, strain in a strainer for about 15 mins, then remove any remaining moisture and reserve.

When working with thawed frozen spinach, completely press out excess liquid.

Heat the oil in a frying pan over a medium flame and fry the chopped onion and garlic cloves until softened, about four minutes. Take off the stove.

Place the wilted spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a container and flavor with seasoning. Mix thoroughly until blended. If the preparation appears too wet, mix in some additional breading.

With your fingers, shape the mixture into oval shapes slightly larger than a walnut but less bulky than an egg, and put them on a plate lined with baking paper. Seal and cool for at least 1 hour.

In a wide pan over medium flame, preheat cooking oil to a level of about 1 centimeter. Brown the patties a few at a time for two to three minutes on both sides, turning so they are golden completely, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

Featuring a crispy exterior and tender interior, these croquettes are not only tasty but also a extremely nutritious bite or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to serve

Add the dry lentils in a pot and submerge with enough cold water. Cook over a moderate heat for about 20 mins or until almost cooked, adding additional water to keep the pulses immersed if required.

Add the cracked wheat and continue cooking until tender. Strain the lentils and burghul thoroughly and put aside in a container.

Heat a portion of the