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Leek Croquettes

Bite-sized crispy patties, commonly called keftedes, stand as a treasured signature dish in Sephardic Jewish culinary traditions. These leek fritters present a tasty fusion of savory ground beef with the gentle, sweetly mild flavour of tender leeks, rendering them utterly crave-worthy.

Yields 12

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

Clean the fresh leeks properly and remove the base and most of the green tops. Chop in half lengthways then into half-inch slices. Transfer in a deep frying pan and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and flavor liberally with pepper and salt. Mix well using your hands then form a couple of spoonfuls into a ball, flattening a bit. Place on a platter and proceed for the remaining of the preparation.

Warm oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the olive oil is ready, brown the croquettes in batches until crispy on each side. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Remove the cooked fritters to a dish covered with absorbent paper and permit to drain.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach patties are a real treat. The crunchy crust opens up to a smooth center. The spinach brings a vibrant, moderately natural flavor, while the cheese offers a rich, savory richness. Feel free to swap the cheesy element with cooked, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to accompany

When using raw spinach, clean it thoroughly, discarding any hard stems, and roughly chop it into large chunks. Transfer in a large saucepan with a little liquid over a moderate heat. Once wilted, strain in a strainer for about a quarter hour, then remove any extra water and reserve.

If using defrosted spinach, completely press out extra water.

Heat the oil in a skillet over a medium flame and fry the onion and garlic until translucent, about 4 minutes. Turn off the heat.

Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, spice, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir well until incorporated. If the preparation seems too wet, incorporate some additional breadcrumbs.

With your fingers, shape the dough into elongated patties somewhat larger than a nut but more compact than an chicken egg, and put them on a plate topped with baking paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, preheat oil to a amount of about 1cm. Fry the croquettes a handful for two to three minutes each side, rotating so they are golden all over, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

With their golden crust and soft inside, these croquettes are not only delicious but also a highly nutritious bite or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to serve

Add the lentils in a saucepan and fill with ample cold water. Cook over a moderate heat for about 20 minutes or until partially softened, including more water to maintain the lentils submerged if necessary.

Stir in the bulgur wheat and continue cooking until tender. Remove the water from the lentils and burghul thoroughly and put aside in a mixing bowl.

Warm a portion of the