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Leek Croquettes

Small fried fritters, typically referred to as keftedes, are a treasured delicacy in Sephardic cooking. These wonderful leek fritters offer a flavorful blend of hearty beef with the subtle, slightly sweet taste of fresh leeks, and they are utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Clean the fresh leeks carefully and remove the roots and the majority of the dark green parts. Chop lengthwise lengthways then into 1.5cm slices. Transfer in a large skillet and fill with fresh water, then heat over a medium heat for about twenty minutes or until tender.

Drain the cooked leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Stir completely using your hands then mold a few scoops into a ball, pressing a bit. Set on a tray and proceed for the remaining of the preparation.

Warm oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is hot, brown the patties in batches until golden on all sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Transfer the ready croquettes to a tray topped with kitchen paper and allow to rest.

Serve with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a true treat. The crunchy exterior gives way to a smooth filling. The leafy spinach imparts a vibrant, moderately earthy taste, while the dairy gives a rich, umami creaminess. You can substitute the dairy cheese with boiled, mashed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to garnish

When using fresh spinach, rinse it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Transfer in a big pot with a small amount hot water over a moderate heat. Once cooked, strain in a sieve for about 15 minutes, then press out any remaining moisture and set aside.

If using previously frozen spinach, thoroughly squeeze out excess liquid.

Warm the oil in a skillet over a moderate heat and cook the diced onion and minced garlic until translucent, about a few minutes. Remove from the heat.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and season with salt and pepper. Combine well until blended. If the mixture looks too soft, mix in some extra breading.

Using your hands, form the preparation into elongated patties slightly larger than a walnut but less bulky than an large egg, and set them on a plate topped with parchment paper. Seal and chill for at least 60 minutes.

In a wide pan over medium flame, warm oil to a depth of about 1 centimeter. Brown the croquettes a small batch for two to three minutes per side, rotating so they are golden everywhere, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these croquettes are not only flavorful but also a wonderfully healthy appetizer or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to accompany

Place the lentils in a pan and cover with enough fresh water. Simmer over a medium flame for about 20 minutes or until almost cooked, including more water to ensure the lentils covered if required.

Mix in the bulgur wheat and continue cooking until tender. Remove the water from the mixture thoroughly and reserve in a mixing bowl.

Preheat 50% of the