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Leek Croquettes

Bite-sized crispy fritters, typically known as keftedes, stand as a cherished speciality in Sephardic Jewish cuisine. These leek fritters deliver a flavorful blend of savory ground beef with the subtle, mildly sweet essence of fresh leeks, making them utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the leeks carefully and cut away the base and the bulk of the dark green parts. Cut into halves lengthways then into half-inch slices. Place in a large skillet and cover with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the softened leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season well with pepper and salt. Stir completely using your hands then mold a few tablespoonfuls into a patty, pressing a bit. Set on a platter and proceed for the rest of the mixture.

Heat oil in a skillet to a level of about 2 centimeters over a medium flame. When the oil is sizzling, cook the patties in small groups until golden on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Remove the ready croquettes to a dish covered with paper towel and let to rest.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese croquettes are a real delight. The golden outside gives way to a creamy interior. The spinach adds a fresh, slightly natural flavor, while the cheese gives a savory, savory richness. Feel free to swap the cheese with boiled, mashed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

When using leafy greens, clean it well, discarding any stalks, and roughly chop it into big pieces. Put in a big pot with a bit of water over a medium heat. Once cooked, strain in a sieve for about a quarter hour, then press out any extra water and reserve.

If using thawed frozen spinach, thoroughly squeeze out extra water.

Warm the oil in a frying pan over a medium flame and fry the chopped onion and garlic cloves until softened, about a few minutes. Remove from the flame.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until incorporated. If the dough looks too soft, add some additional crumbs.

Using your hands, mold the mixture into elongated patties somewhat larger than a walnut but more compact than an large egg, and place them on a tray topped with baking paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium heat, preheat oil to a depth of about 1 centimeter. Brown the fritters a handful for a couple of minutes per side, rotating so they are crispy everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully wholesome bite or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Place the dry lentils in a pan and fill with plenty of cold water. Boil over a medium flame for about 20 mins or until nearly done, adding extra liquid to maintain the pulses covered if required.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the mixture thoroughly and reserve in a container.

Warm half of the