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Leek Croquettes

Petite pan-fried croquettes, typically known as keftedes, represent a treasured speciality in Sephardic Jewish cooking. These leek patties deliver a flavorful combination of savory minced beef with the subtle, sweetly mild essence of tender leeks, and they are utterly addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to garnish

Wash the leeks well and remove the root ends and the majority of the green tops. Cut into halves longways then into half-inch slices. Place in a deep pan and fill with cold water, then cook over a medium flame for about 20 minutes or until tender.

Remove the water from the softened leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and spice and spice generously with seasoning. Mix thoroughly using your palms then mold a few scoops into a ball, flattening a slightly. Place on a platter and proceed for the balance of the preparation.

Preheat cooking oil in a skillet to a depth of about 2cm over a moderate heat. When the heated oil is sizzling, brown the patties in batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Take out the finished patties to a tray covered with kitchen paper and permit to rest.

Serve with fresh lemon.

Spinach Patties

These spinach and cheese fritters are a true treat. The crispy crust opens up to a creamy center. The spinach adds a bright, somewhat earthy flavor, while the grated cheese gives a savory, umami creaminess. Feel free to swap the cheese with steamed, pureed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon slices, to serve

If using leafy greens, wash it well, getting rid of any tough stems, and cut into it into large chunks. Put in a big pot with a little water over a moderate heat. Once cooked, strain in a sieve for about 15 minutes, then press out any extra water and set aside.

If using thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the cooking oil in a pan over a medium flame and fry the onion and minced garlic until softened, about a few minutes. Remove from the stove.

Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and spice with pepper and salt. Mix thoroughly until combined. If the mixture looks too soft, mix in some more breading.

By hand, shape the preparation into oval shapes slightly larger than a walnut but smaller than an large egg, and put them on a tray topped with wax paper. Seal and chill for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a depth of about half an inch. Brown the patties a small batch for 2–3 minutes each side, turning so they are golden all over, then place on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and moist center, these patties are not only tasty but also a extremely healthy appetizer or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to serve

Put the lentils in a saucepan and fill with plenty of fresh water. Simmer over a medium flame for about 20 mins or until nearly done, including more water to keep the legumes submerged if necessary.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the mixture well and reserve in a mixing bowl.

Warm 50% of the