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Leek Croquettes

Bite-sized crispy patties, commonly known as keftedes, represent a beloved delicacy in Sephardic Jewish cooking. These wonderful leek croquettes present a delicious combination of hearty beef with the gentle, slightly sweet flavour of fresh leeks, and they are utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to garnish

Thoroughly wash the leeks well and trim off the root ends and the majority of the dark green parts. Slice into halves longways then into 1.5-centimeter rounds. Put in a deep pan and submerge with cold water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, dill, parsley and paprika and season liberally with salt and pepper. Mix completely using your hands then shape a few scoops into a ball, flattening a slightly. Place on a tray and continue for the rest of the ingredients.

Warm cooking oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is ready, cook the fritters in small batches until golden brown on each side. (Do not fill the skillet as this reduces the oil temperature of the oil.) Take out the finished croquettes to a plate covered with paper towel and permit to cool.

Present with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a genuine treat. The golden outside opens up to a soft center. The spinach imparts a bright, somewhat natural flavor, while the grated cheese offers a rich, savory smoothness. You can substitute the cheesy element with boiled, crushed potato if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, wash it well, getting rid of any stalks, and cut into it into big pieces. Put in a deep pan with a little liquid over a moderate heat. Once cooked, strain in a colander for about 15 mins, then press out any excess liquid and reserve.

For defrosted spinach, thoroughly remove unwanted moisture.

Preheat the olive oil in a pan over a moderate heat and saute the chopped onion and minced garlic until softened, about a few minutes. Turn off the heat.

Place the prepared spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Combine completely until combined. If the preparation seems too soft, add some more breading.

Using your hands, shape the mixture into oval shapes slightly larger than a nut but more compact than an chicken egg, and put them on a baking sheet lined with parchment paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a amount of about 1cm. Cook the patties a handful for 2–3 minutes on both sides, rotating so they are golden brown all over, then put on absorbent paper.

Present with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these croquettes are not only tasty but also a extremely wholesome bite or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to accompany

Put the dry lentils in a saucepan and submerge with plenty of cold water. Cook over a medium flame for about 20 minutes or until almost cooked, adding extra liquid to keep the lentils covered if necessary.

Mix in the cracked wheat and proceed cooking until tender. Strain the lentils and burghul thoroughly and set aside in a container.

Warm a portion of the