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Leek Croquettes

Small pan-fried croquettes, typically referred to as keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These particular leek patties deliver a delicious combination of hearty beef with the subtle, mildly sweet essence of tender leeks, making them truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Wash the fresh leeks properly and trim off the roots and the bulk of the dark green parts. Cut in half longways then into half-inch pieces. Place in a large skillet and fill with water, then cook over a medium flame for about 20 minutes or until softened.

Drain the softened leeks and place in a big bowl with the minced beef, eggs, matzo meal, dill, parsley and sweet paprika and spice well with seasoning. Mix thoroughly using your fingers then form a few spoonfuls into a croquette, pressing a slightly. Set on a platter and proceed for the rest of the mixture.

Warm cooking oil in a frying pan to a level of about ¾ inch over a medium flame. When the heated oil is ready, brown the croquettes in batches until golden on each side. (Do not fill the pan as this drops the temperature of the oil.) Remove the cooked patties to a tray lined with kitchen paper and let to cool.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese patties are a genuine treat. The crunchy exterior opens up to a smooth filling. The fresh spinach imparts a fresh, slightly green flavor, while the cheese provides a savory, flavorful richness. Feel free to swap the dairy cheese with boiled, mashed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to garnish

For fresh spinach, wash it carefully, removing any hard stems, and coarsely chop it into large chunks. Place in a deep pan with a small amount hot water over a medium flame. Once cooked, remove in a sieve for about 15 minutes, then remove any remaining moisture and set aside.

If using previously frozen spinach, completely press out unwanted moisture.

Warm the cooking oil in a skillet over a moderate heat and saute the diced onion and garlic until tender, about four minutes. Take off the heat.

Put the wilted spinach, cooked onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with seasoning. Combine completely until incorporated. If the mixture appears too wet, mix in some extra crumbs.

With your fingers, mold the preparation into oval croquettes a bit bigger than a walnut but smaller than an large egg, and put them on a plate lined with baking paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium heat, warm olive oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes each side, turning so they are golden brown completely, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and moist center, these croquettes are not only tasty but also a extremely healthy bite or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to serve

Add the brown lentils in a pan and fill with plenty of cold water. Boil over a medium heat for about twenty minutes or until partially softened, including more water to maintain the pulses immersed if needed.

Stir in the bulgur wheat and proceed cooking until tender. Strain the ingredients completely and reserve in a bowl.

Warm a portion of the