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Leek Croquettes

Bite-sized pan-fried croquettes, commonly known as keftedes, are a beloved delicacy in Sephardic culinary traditions. These wonderful leek croquettes deliver a delicious combination of rich beef with the delicate, sweetly mild flavour of leeks, making them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the leeks well and cut away the root ends and the majority of the green tops. Chop into halves lengthways then into 1.5-centimeter slices. Transfer in a large skillet and fill with cold water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Strain the leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and season well with salt and pepper. Combine well using your palms then mold a several tablespoonfuls into a patty, shaping a bit. Put on a platter and repeat for the balance of the preparation.

Warm oil in a frying pan to a level of about 2cm over a moderate heat. When the heated oil is sizzling, fry the croquettes in small batches until golden brown on all sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Transfer the ready croquettes to a dish covered with kitchen paper and permit to cool.

Present with lemon slices.

Spinach Patties

These delightful cheesy spinach patties are a real treat. The crunchy outside opens up to a smooth interior. The leafy spinach adds a fresh, slightly earthy flavor, while the grated cheese offers a savory, savory creaminess. You can substitute the dairy cheese with boiled, pureed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Olive oil for frying (or use vegetable oil)
• Fresh lemon, to garnish

If using fresh spinach, rinse it thoroughly, getting rid of any stalks, and roughly chop it into sizable portions. Put in a deep pan with a bit of water over a medium heat. Once cooked, remove in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

If using previously frozen spinach, thoroughly press out extra water.

Heat the oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until translucent, about a few minutes. Remove from the heat.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with seasoning. Stir thoroughly until blended. If the mixture seems too soft, incorporate some more breadcrumbs.

Using your hands, shape the mixture into elongated patties slightly larger than a walnut but less bulky than an egg, and put them on a tray topped with wax paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium flame, preheat cooking oil to a amount of about 1cm. Brown the croquettes a few at a time for two to three minutes each side, rotating so they are golden brown all over, then put on paper towel.

Present with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these croquettes are not only tasty but also a highly wholesome appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to garnish

Place the lentils in a pot and cover with plenty of water. Boil over a moderate heat for about 20 mins or until partially softened, pouring additional water to maintain the pulses covered if necessary.

Stir in the burghul and keep cooking until tender. Remove the water from the mixture thoroughly and reserve in a mixing bowl.

Warm a portion of the