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Leek Croquettes

Bite-sized crispy croquettes, commonly called keftedes, represent a treasured speciality in Sephardic cooking. These wonderful leek patties deliver a delicious combination of hearty ground beef with the gentle, sweetly mild essence of tender leeks, rendering them utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to serve

Wash the leeks properly and trim off the roots and the bulk of the green stalk. Cut lengthwise lengthways then into 1.5-centimeter pieces. Place in a large skillet and fill with fresh water, then simmer over a medium heat for about 20 minutes or until tender.

Drain the leeks and place in a mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, chopped parsley and paprika and spice liberally with pepper and salt. Mix well using your fingers then mold a couple of scoops into a patty, pressing a bit. Put on a platter and repeat for the rest of the preparation.

Heat oil in a pan to a level of about 2cm over a medium heat. When the heated oil is sizzling, brown the fritters in small batches until crispy on each side. (Don't overcrowd the pan as this drops the temperature of the oil.) Remove the ready fritters to a dish covered with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese croquettes are a genuine delight. The crispy crust reveals a soft center. The fresh spinach imparts a bright, somewhat green note, while the cheese offers a rich, flavorful creaminess. It's possible to replace the cheese with boiled, pureed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for pan-frying (or neutral oil)
• Fresh lemon, to garnish

If using leafy greens, wash it carefully, removing any hard stems, and roughly chop it into big pieces. Place in a deep pan with a bit of water over a medium flame. Once softened, remove in a sieve for about 15 mins, then press out any extra water and put aside.

For thawed frozen spinach, thoroughly press out extra water.

Heat the cooking oil in a skillet over a moderate heat and cook the chopped onion and minced garlic until softened, about four minutes. Turn off the flame.

Combine the wilted spinach, fried onion and garlic, hard cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Stir completely until incorporated. If the mixture looks too soft, mix in some additional breading.

Using your hands, form the mixture into elongated patties slightly larger than a walnut but less bulky than an chicken egg, and put them on a plate lined with parchment paper. Seal and refrigerate for at least one hour.

In a large frying pan over medium heat, preheat oil to a level of about half an inch. Fry the croquettes a small batch for two to three minutes per side, turning so they are golden brown completely, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Boasting a golden crust and tender interior, these patties are not only tasty but also a extremely nutritious appetizer or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pot and submerge with ample cold water. Boil over a moderate heat for about 20 minutes or until nearly done, including additional water to maintain the lentils submerged if necessary.

Mix in the bulgur wheat and keep cooking until tender. Strain the lentils and burghul well and reserve in a bowl.

Heat a portion of the