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Leek Croquettes

Bite-sized crispy croquettes, commonly referred to as keftedes, represent a beloved delicacy in Sephardic culinary traditions. These wonderful leek patties deliver a tasty combination of hearty ground beef with the gentle, mildly sweet flavour of fresh leeks, and they are utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks carefully and cut away the roots and the majority of the green stalk. Slice in half along the length then into half-inch slices. Place in a deep frying pan and submerge with water, then heat over a medium flame for about 20 minutes or until softened.

Strain the softened leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor liberally with seasoning. Combine well using your fingers then mold a several tablespoonfuls into a ball, pressing a bit. Set on a platter and repeat for the rest of the mixture.

Heat cooking oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is sizzling, brown the patties in batches until golden on each side. (Don't overcrowd the skillet as this lowers the temperature of the cooking oil.) Remove the ready patties to a plate lined with paper towel and let to drain.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a true treat. The golden crust gives way to a smooth center. The spinach brings a vibrant, somewhat earthy flavor, while the dairy provides a savory, flavorful smoothness. It's possible to replace the cheesy element with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

If using raw spinach, wash it thoroughly, getting rid of any stalks, and cut into it into big pieces. Transfer in a big pot with a small amount liquid over a medium heat. Once wilted, strain in a strainer for about 15 minutes, then remove any excess liquid and set aside.

For previously frozen spinach, carefully squeeze out extra water.

Heat the cooking oil in a skillet over a medium flame and cook the onion and garlic cloves until translucent, about 4 minutes. Remove from the flame.

Combine the wilted spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Mix well until combined. If the mixture appears too loose, incorporate some additional breading.

With your fingers, form the dough into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and put them on a tray covered with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over moderate heat, preheat olive oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for two to three minutes each side, flipping so they are golden all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Featuring a golden crust and moist center, these fritters are not only delicious but also a highly healthy bite or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to serve

Place the brown lentils in a pan and fill with enough cold water. Boil over a medium heat for about 20 mins or until partially softened, pouring additional water to ensure the legumes covered if needed.

Add the burghul and continue cooking until tender. Strain the ingredients completely and put aside in a bowl.

Warm a portion of the