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Leek Croquettes

Small pan-fried croquettes, often referred to as keftedes, stand as a cherished speciality in Sephardic culinary traditions. These particular leek croquettes offer a flavorful blend of rich beef with the gentle, slightly sweet taste of fresh leeks, making them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Clean the leeks properly and trim off the root ends and the majority of the green stalk. Slice in half longways then into 1.5cm rounds. Transfer in a deep frying pan and cover with fresh water, then cook over a medium flame for about 20 minutes or until softened.

Strain the leeks and place in a mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and sweet paprika and season well with seasoning. Stir completely using your palms then form a several tablespoonfuls into a patty, shaping a little. Set on a plate and continue for the rest of the preparation.

Preheat oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is sizzling, fry the croquettes in small groups until golden brown on each side. (Avoid overcrowding the frying pan as this drops the heat of the oil.) Transfer the ready croquettes to a tray covered with paper towel and allow to drain.

Offer with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine pleasure. The golden exterior reveals a smooth interior. The spinach brings a bright, somewhat natural note, while the dairy provides a rich, flavorful creaminess. Feel free to swap the dairy cheese with boiled, pureed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, wash it carefully, removing any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount water over a moderate heat. Once cooked, drain in a sieve for about 15 minutes, then press out any remaining moisture and set aside.

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

Preheat the oil in a skillet over a medium flame and cook the diced onion and garlic cloves until tender, about four minutes. Turn off the stove.

Put the prepared spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a container and flavor with seasoning. Combine well until incorporated. If the preparation seems too soft, mix in some more breading.

By hand, form the dough into elongated patties somewhat larger than a walnut but more compact than an large egg, and set them on a baking sheet topped with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium flame, heat cooking oil to a depth of about 1cm. Cook the patties a few at a time for 2–3 minutes on both sides, turning so they are crispy completely, then transfer on absorbent paper.

Present with lemon slices.

Lentil Croquettes

With their crispy exterior and moist center, these patties are not only flavorful but also a highly nutritious snack or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to serve

Put the dry lentils in a pan and submerge with plenty of water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding more water to keep the lentils immersed if needed.

Stir in the burghul and continue cooking until softened. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Heat a portion of the