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Leek Croquettes

Petite pan-fried fritters, typically known as keftedes, represent a treasured speciality in Sephardic culinary traditions. These particular leek fritters deliver a delicious combination of hearty minced beef with the subtle, sweetly mild flavour of fresh leeks, making them utterly addictive.

Produces 12

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

Wash the green leeks well and remove the root ends and the majority of the dark green parts. Chop into halves lengthways then into 1.5cm rounds. Place in a large skillet and fill with water, then simmer over a medium flame for about 20 mins or until tender.

Drain the softened leeks and put in a mixing bowl with the ground beef, eggs, crumbs, dill, parsley and spice and season generously with salt and pepper. Mix completely using your palms then mold a few scoops into a ball, shaping a little. Place on a tray and continue for the rest of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is ready, brown the fritters in small batches until golden brown on both sides. (Do not fill the pan as this drops the heat of the oil.) Take out the finished croquettes to a tray covered with paper towel and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a real treat. The crispy outside reveals a soft filling. The spinach adds a bright, somewhat natural taste, while the dairy offers a savory, savory richness. You can substitute the cheese with cooked, mashed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using fresh spinach, clean it carefully, removing any stalks, and coarsely chop it into sizable portions. Place in a deep pan with a bit of water over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then press out any remaining moisture and reserve.

For thawed frozen spinach, carefully squeeze out extra water.

Preheat the oil in a skillet over a moderate heat and fry the diced onion and garlic until translucent, about a few minutes. Turn off the flame.

Place the wilted spinach, fried onion and garlic, grated cheese, soft cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and flavor with salt and pepper. Stir well until combined. If the preparation looks too loose, incorporate some more crumbs.

Using your hands, form the preparation into oval croquettes a bit bigger than a nut but more compact than an chicken egg, and place them on a plate topped with wax paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a amount of about 1cm. Fry the croquettes a few at a time for a couple of minutes per side, turning so they are golden everywhere, then place on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a extremely wholesome bite or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to accompany

Place the brown lentils in a pot and fill with enough cold water. Simmer over a medium heat for about twenty minutes or until nearly done, including more water to maintain the lentils covered if required.

Mix in the cracked wheat and keep cooking until softened. Strain the ingredients thoroughly and put aside in a bowl.

Heat half of the