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Leek Croquettes

Bite-sized pan-fried patties, commonly called keftedes, represent a cherished delicacy in Sephardic cooking. These wonderful leek croquettes offer a tasty blend of rich ground beef with the gentle, mildly sweet flavour of leeks, and they are absolutely addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Clean the leeks properly and trim off the root ends and the majority of the dark green parts. Chop lengthwise along the length then into half-inch rounds. Transfer in a deep frying pan and cover with fresh water, then simmer over a moderate heat for about twenty minutes or until tender.

Strain the softened leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor generously with seasoning. Mix completely using your fingers then shape a few tablespoonfuls into a patty, shaping a bit. Set on a plate and repeat for the balance of the preparation.

Preheat olive oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is sizzling, fry the patties in small batches until golden brown on all sides. (Do not fill the pan as this lowers the oil temperature of the cooking oil.) Transfer the finished fritters to a dish lined with paper towel and let to rest.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach with cheese patties are a genuine treat. The golden exterior opens up to a smooth center. The leafy spinach imparts a bright, moderately green flavor, while the cheese offers a savory, umami richness. It's possible to replace the cheese with boiled, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to garnish

For leafy greens, rinse it well, discarding any stalks, and cut into it into sizable portions. Transfer in a big pot with a bit of water over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

Warm the cooking oil in a skillet over a moderate heat and saute the diced onion and minced garlic until softened, about 4 minutes. Remove from the heat.

Put the prepared spinach, fried onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Mix completely until incorporated. If the mixture seems too wet, incorporate some more crumbs.

By hand, shape the mixture into oval croquettes somewhat larger than a walnut but more compact than an large egg, and set them on a tray topped with parchment paper. Cover and chill for at least 60 minutes.

In a wide pan over moderate heat, heat oil to a depth of about half an inch. Fry the croquettes a small batch for two to three minutes per side, flipping so they are golden everywhere, then put on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Featuring a golden crust and soft inside, these croquettes are not only flavorful but also a extremely wholesome appetizer or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon slices, to serve

Put the lentils in a pan and fill with enough cold water. Boil over a moderate heat for about twenty minutes or until nearly done, including additional water to maintain the lentils immersed if required.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the lentils and burghul completely and reserve in a bowl.

Preheat half of the