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Leek Croquettes

Petite fried patties, often called keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These particular leek croquettes offer a flavorful fusion of rich minced beef with the subtle, slightly sweet flavour of leeks, making them absolutely crave-worthy.

Produces 12

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

Wash the green leeks carefully and cut away the root ends and most of the dark green parts. Cut lengthwise lengthways then into half-inch rounds. Put in a large skillet and fill with cold water, then heat over a moderate heat for about 20 mins or until softened.

Drain the leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and spice liberally with seasoning. Mix thoroughly using your fingers then shape a several spoonfuls into a croquette, flattening a little. Place on a platter and repeat for the remaining of the preparation.

Warm oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is ready, cook the fritters in batches until golden on both sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Remove the cooked croquettes to a tray topped with absorbent paper and allow to cool.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a genuine delight. The crunchy outside opens up to a creamy interior. The spinach imparts a bright, moderately earthy taste, while the grated cheese offers a deep, umami smoothness. You can substitute the dairy cheese with boiled, pureed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

For raw spinach, clean it carefully, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a bit of hot water over a moderate heat. Once softened, remove in a colander for about 15 minutes, then press out any excess liquid and put aside.

When working with thawed frozen spinach, carefully press out extra water.

Preheat the cooking oil in a skillet over a medium heat and fry the chopped onion and garlic cloves until softened, about a few minutes. Take off the flame.

Put the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, paprika, dry crumbs and beaten eggs in a container and flavor with seasoning. Mix thoroughly until combined. If the preparation looks too wet, incorporate some more breading.

With your fingers, shape the preparation into oval shapes somewhat larger than a nut but smaller than an egg, and place them on a tray topped with wax paper. Seal and cool for at least 60 minutes.

In a large frying pan over moderate heat, heat oil to a amount of about 1 centimeter. Fry the fritters a handful for 2–3 minutes on both sides, rotating so they are golden everywhere, then place on kitchen roll.

Serve with fresh lemon.

Lentil Patties

With their crispy exterior and moist center, these patties are not only flavorful but also a wonderfully healthy snack or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to garnish

Place the dry lentils in a saucepan and cover with ample water. Boil over a medium heat for about 20 mins or until partially softened, including additional water to keep the legumes covered if necessary.

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

Heat a portion of the