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Leek Croquettes

Petite crispy patties, typically referred to as keftedes, are a cherished signature dish in Sephardic Jewish cooking. These wonderful leek croquettes offer a flavorful fusion of hearty beef with the gentle, sweetly mild flavour of fresh leeks, and they are truly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and remove the root ends and the bulk of the green tops. Chop lengthwise longways then into 1.5cm pieces. Transfer in a large skillet and fill with fresh water, then cook over a moderate heat for about 20 minutes or until tender.

Remove the water from the leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and spice generously with salt and pepper. Combine well using your hands then form a couple of scoops into a ball, shaping a bit. Set on a platter and continue for the balance of the mixture.

Warm cooking oil in a frying pan to a level of about ¾ inch over a moderate heat. When the oil is sizzling, cook the fritters in small batches until golden brown on all sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Remove the ready croquettes to a tray covered with paper towel and permit to cool.

Present with fresh lemon.

Spinach Patties

These amazing cheesy spinach fritters are a true pleasure. The crispy outside reveals a smooth filling. The leafy spinach imparts a vibrant, slightly natural note, while the dairy offers a deep, umami smoothness. Feel free to swap the cheesy element with cooked, mashed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

If using raw spinach, clean it thoroughly, removing any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a small amount liquid over a medium flame. Once softened, remove in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

If using defrosted spinach, thoroughly squeeze out unwanted moisture.

Heat the olive oil in a frying pan over a moderate heat and fry the diced onion and garlic until translucent, about four minutes. Turn off the heat.

Put the cooked spinach, sauteed onion and softened garlic, hard cheese, soft cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and season with seasoning. Mix completely until incorporated. If the dough looks too loose, mix in some more breading.

With your fingers, form the preparation into elongated patties slightly larger than a walnut but less bulky than an large egg, and place them on a baking sheet lined with wax paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium flame, warm olive oil to a amount of about 1 centimeter. Brown the croquettes a handful for two to three minutes per side, flipping so they are golden brown all over, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Patties

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully healthy appetizer or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to garnish

Put the brown lentils in a pot and submerge with plenty of fresh water. Simmer over a medium heat for about 20 mins or until almost cooked, including more water to keep the pulses submerged if needed.

Mix in the cracked wheat and keep cooking until fully cooked. Strain the lentils and burghul well and put aside in a mixing bowl.

Heat half of the