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Leek Croquettes

Bite-sized crispy fritters, typically known as keftedes, are a beloved signature dish in Sephardic Jewish cooking. These wonderful leek croquettes deliver a delicious fusion of savory beef with the delicate, slightly sweet flavour of tender leeks, making them absolutely irresistible.

Makes 12

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

Thoroughly wash the leeks carefully and cut away the roots and the bulk of the green stalk. Cut into halves longways then into half-inch slices. Place in a large skillet and cover with fresh water, then cook over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and spice liberally with pepper and salt. Mix thoroughly using your fingers then shape a several scoops into a patty, shaping a slightly. Set on a tray and continue for the rest of the mixture.

Heat oil in a pan to a level of about ¾ inch over a medium flame. When the heated oil is hot, brown the croquettes in small groups until crispy on both sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the finished patties to a dish lined with kitchen paper and let to drain.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese patties are a genuine pleasure. The crunchy crust gives way to a creamy center. The fresh spinach imparts a vibrant, somewhat earthy taste, while the cheese provides a rich, savory richness. You can substitute the cheese with cooked, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for frying (or neutral oil)
• Fresh lemon, to garnish

When using leafy greens, clean it thoroughly, discarding any stalks, and cut into it into big pieces. Place in a big pot with a bit of hot water over a moderate heat. Once softened, strain in a strainer for about 15 minutes, then press out any excess liquid and set aside.

When working with defrosted spinach, carefully squeeze out excess liquid.

Preheat the olive oil in a skillet over a medium heat and cook the onion and minced garlic until softened, about a few minutes. Remove from the flame.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Stir thoroughly until blended. If the mixture appears too soft, incorporate some extra crumbs.

With your fingers, form the preparation into elongated patties slightly larger than a walnut but smaller than an egg, and place them on a tray lined with wax paper. Wrap and chill for at least one hour.

In a large frying pan over medium heat, warm cooking oil to a amount of about 1cm. Fry the croquettes a few at a time for two to three minutes each side, flipping so they are golden completely, then put on paper towel.

Offer with lemon slices.

Lentil Patties

Featuring a crunchy outside and moist center, these croquettes are not only tasty but also a highly healthy snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to garnish

Add the lentils in a pot and submerge with plenty of cold water. Cook over a medium flame for about 20 mins or until almost cooked, adding more water to maintain the pulses immersed if needed.

Mix in the burghul and keep cooking until fully cooked. Drain the mixture completely and set aside in a bowl.

Heat 50% of the