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Leek Croquettes

Petite crispy patties, typically known as keftedes, stand as a cherished speciality in Sephardic cuisine. These wonderful leek patties present a flavorful blend of savory ground beef with the subtle, slightly sweet taste of leeks, and they are absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and remove the roots and the majority of the dark green parts. Chop into halves lengthways then into half-inch rounds. Put in a deep pan and fill with water, then simmer over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and spice well with salt and pepper. Stir well using your palms then form a several scoops into a ball, flattening a slightly. Place on a platter and continue for the rest of the preparation.

Heat cooking oil in a pan to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, fry the croquettes in small groups until golden brown on all sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Remove the ready croquettes to a plate lined with absorbent paper and allow to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese fritters are a real pleasure. The golden outside opens up to a soft center. The leafy spinach imparts a vibrant, somewhat green note, while the grated cheese provides a deep, savory creaminess. Feel free to swap the dairy cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

When using leafy greens, wash it carefully, getting rid of any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a bit of hot water over a medium heat. Once wilted, drain in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

For defrosted spinach, completely remove excess liquid.

Preheat the olive oil in a skillet over a medium flame and cook the diced onion and garlic until tender, about four minutes. Take off the flame.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Mix completely until blended. If the preparation looks too loose, add some more breadcrumbs.

Using your hands, shape the dough into elongated patties a bit bigger than a walnut but less bulky than an chicken egg, and put them on a baking sheet topped with baking paper. Seal and cool for at least one hour.

In a wide pan over medium flame, warm olive oil to a level of about 1 centimeter. Cook the croquettes a small batch for a couple of minutes each side, flipping so they are golden brown everywhere, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these croquettes are not only delicious but also a highly wholesome appetizer or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to serve

Add the brown lentils in a pot and cover with ample cold water. Simmer over a medium heat for about 20 mins or until partially softened, adding extra liquid to keep the pulses submerged if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Strain the mixture completely and reserve in a container.

Heat 50% of the