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Leek Patties

Petite fried croquettes, commonly known as keftedes, are a treasured speciality in Sephardic Jewish cooking. These leek patties offer a delicious blend of rich ground beef with the subtle, slightly sweet essence of fresh leeks, rendering them truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Wash the green leeks carefully and cut away the base and the majority of the green stalk. Slice in half along the length then into half-inch pieces. Transfer in a deep frying pan and cover with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Strain the leeks and place in a big bowl with the beef, eggs, matzo meal, dill, chopped parsley and spice and flavor liberally with salt and pepper. Stir well using your fingers then shape a couple of tablespoonfuls into a croquette, pressing a bit. Put on a platter and continue for the rest of the mixture.

Warm oil in a frying pan to a amount of about ¾ inch over a medium heat. When the olive oil is ready, fry the croquettes in small groups until golden brown on each side. (Avoid overcrowding the frying pan as this reduces the heat of the cooking oil.) Transfer the ready fritters to a plate topped with paper towel and permit to drain.

Offer with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach fritters are a real pleasure. The crunchy outside reveals a creamy center. The fresh spinach brings a fresh, moderately green taste, while the grated cheese provides a rich, savory richness. You can substitute the dairy cheese with boiled, pureed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon slices, to accompany

If using raw spinach, clean it well, removing any stalks, and coarsely chop it into sizable portions. Put in a deep pan with a little hot water over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then press out any excess liquid and reserve.

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

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

Place the wilted spinach, fried onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and spice with seasoning. Combine thoroughly until incorporated. If the dough appears too wet, add some extra crumbs.

By hand, mold the preparation into oval croquettes a bit bigger than a walnut but smaller than an chicken egg, and set them on a tray lined with wax paper. Wrap and cool for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a level of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes per side, rotating so they are crispy all over, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only tasty but also a wonderfully wholesome bite or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to accompany

Add the lentils in a saucepan and fill with enough cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring more water to maintain the pulses immersed if necessary.

Add the cracked wheat and proceed cooking until softened. Strain the lentils and burghul completely and reserve in a bowl.

Preheat a portion of the