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Leek Croquettes

Petite pan-fried croquettes, often called keftedes, stand as a cherished speciality in Sephardic Jewish culinary traditions. These particular leek croquettes offer a tasty fusion of savory beef with the gentle, mildly sweet flavour of tender leeks, making them truly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the green leeks properly and remove the roots and the majority of the green stalk. Cut in half lengthways then into half-inch pieces. Put in a deep frying pan and fill with cold water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and season well with seasoning. Stir thoroughly using your hands then mold a several scoops into a ball, flattening a little. Set on a platter and repeat for the rest of the preparation.

Heat cooking oil in a pan to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, brown the patties in small groups until crispy on all sides. (Do not fill the frying pan as this reduces the temperature of the oil.) Take out the ready croquettes to a plate topped with absorbent paper and allow to rest.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach patties are a genuine treat. The crunchy crust opens up to a soft filling. The leafy spinach brings a vibrant, somewhat green flavor, while the grated cheese gives a rich, umami creaminess. Feel free to swap the cheesy element with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Olive oil for frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

When using leafy greens, clean it thoroughly, removing any hard stems, and cut into it into sizable portions. Put in a big pot with a small amount hot water over a moderate heat. Once softened, remove in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

For thawed frozen spinach, completely remove unwanted moisture.

Warm the cooking oil in a pan over a medium flame and fry the chopped onion and minced garlic until softened, about 4 minutes. Turn off the heat.

Combine the cooked spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a large bowl and spice with pepper and salt. Stir well until blended. If the preparation appears too wet, mix in some more breading.

By hand, shape the dough into oval croquettes slightly larger than a walnut but less bulky than an egg, and put them on a baking sheet covered with wax paper. Wrap and chill for at least one hour.

In a wide pan over medium heat, warm cooking oil to a level of about 1 centimeter. Cook the croquettes a small batch for two to three minutes on both sides, flipping so they are golden all over, then place on paper towel.

Present with lemon wedges.

Lentil Croquettes

Boasting a golden crust and soft inside, these patties are not only flavorful but also a extremely nutritious bite or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the brown lentils in a pot and submerge with plenty of cold water. Boil over a medium flame for about 20 mins or until partially softened, including extra liquid to maintain the pulses immersed if needed.

Mix in the bulgur wheat and keep cooking until softened. Strain the mixture thoroughly and put aside in a container.

Heat 50% of the