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Leek Patties

Petite fried croquettes, often known as keftedes, are a beloved delicacy in Sephardic culinary traditions. These particular leek patties deliver a delicious fusion of rich minced beef with the gentle, mildly sweet essence of leeks, making them truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to accompany

Wash the fresh leeks well and cut away the root ends and the bulk of the green tops. Chop into halves along the length then into half-inch rounds. Put in a deep frying pan and cover with cold water, then simmer over a moderate heat for about 20 mins or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Combine thoroughly using your hands then shape a several scoops into a croquette, shaping a slightly. Place on a platter and proceed for the rest of the preparation.

Preheat olive oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is sizzling, brown the patties in small batches until crispy on all sides. (Do not fill the pan as this drops the heat of the cooking oil.) Take out the ready fritters to a plate covered with paper towel and allow to rest.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese croquettes are a genuine pleasure. The crispy crust opens up to a soft center. The spinach imparts a bright, moderately earthy taste, while the cheese provides a deep, umami smoothness. Feel free to swap the cheese with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Lemon wedges, to serve

When using leafy greens, clean it carefully, removing any tough stems, and coarsely chop it into sizable portions. Place in a big pot with a bit of liquid over a medium flame. Once softened, strain in a colander for about 15 mins, then press out any remaining moisture and set aside.

If using thawed frozen spinach, carefully press out excess liquid.

Preheat the cooking oil in a frying pan over a medium heat and fry the onion and garlic until tender, about four minutes. Turn off the flame.

Place the prepared spinach, fried onion and softened garlic, grated cheese, creamy cheese, spice, red spice, breading and eggs in a big mixing bowl and season with salt and pepper. Combine well until combined. If the dough looks too wet, add some more breadcrumbs.

By hand, mold the preparation into oval shapes a bit bigger than a walnut but less bulky than an egg, and put them on a baking sheet covered with baking paper. Cover and cool for at least one hour.

In a wide pan over medium heat, heat oil to a level of about 1cm. Cook the patties a handful for a couple of minutes on both sides, flipping so they are crispy completely, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

With their golden crust and tender interior, these croquettes are not only tasty but also a wonderfully healthy snack or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to serve

Place the dry lentils in a pan and submerge with enough fresh water. Cook over a medium heat for about 20 mins or until partially softened, adding more water to ensure the pulses immersed if required.

Add the bulgur wheat and continue cooking until tender. Strain the ingredients well and reserve in a container.

Preheat half of the