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Leek Croquettes

Bite-sized pan-fried croquettes, commonly known as keftedes, are a beloved delicacy in Sephardic Jewish cooking. These particular leek croquettes offer a delicious fusion of hearty minced beef with the subtle, slightly sweet taste of fresh leeks, making them utterly irresistible.

Yields 12

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

Thoroughly wash the leeks carefully and remove the base and the majority of the green tops. Slice lengthwise lengthways then into 1.5cm pieces. Put in a deep pan and submerge with fresh water, then cook over a medium heat for about 20 mins or until tender.

Drain the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and paprika and season generously with salt and pepper. Mix completely using your fingers then mold a couple of tablespoonfuls into a croquette, flattening a bit. Place on a platter and continue for the remaining of the ingredients.

Heat cooking oil in a skillet to a depth of about 2cm over a moderate heat. When the heated oil is ready, cook the patties in batches until golden brown on each side. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Remove the cooked patties to a plate covered with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Patties

These delightful spinach with cheese fritters are a true delight. The crispy outside opens up to a creamy center. The spinach adds a bright, slightly natural flavor, while the dairy provides a savory, umami richness. You can substitute the cheese with boiled, pureed potato if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

For raw spinach, wash it well, getting rid of any stalks, and cut into it into big pieces. Put in a deep pan with a small amount water over a medium heat. Once wilted, drain in a strainer for about a quarter hour, then remove any excess liquid and put aside.

For thawed frozen spinach, carefully squeeze out extra water.

Heat the cooking oil in a pan over a medium flame and fry the diced onion and minced garlic until tender, about a few minutes. Turn off the heat.

Put the prepared spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and season with seasoning. Stir thoroughly until combined. If the preparation seems too wet, mix in some more breading.

By hand, form the preparation into oval croquettes somewhat larger than a nut but smaller than an egg, and set them on a tray topped with parchment paper. Seal and cool for at least one hour.

In a large frying pan over moderate heat, heat oil to a amount of about half an inch. Fry the fritters a handful for a couple of minutes each side, turning so they are crispy completely, then transfer on paper towel.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these patties are not only flavorful but also a wonderfully wholesome snack or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon slices, to garnish

Put the brown lentils in a saucepan and submerge with plenty of cold water. Boil over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the lentils immersed if necessary.

Stir in the burghul and continue cooking until softened. Strain the lentils and burghul well and set aside in a mixing bowl.

Warm half of the