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Leek Croquettes

Bite-sized fried patties, commonly called keftedes, are a cherished delicacy in Sephardic Jewish cooking. These particular leek fritters offer a tasty blend of hearty ground beef with the gentle, slightly sweet flavour of tender leeks, rendering them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks well and cut away the base and most of the green stalk. Slice lengthwise longways then into 1.5-centimeter slices. Place in a deep frying pan and fill with water, then cook over a medium flame for about 20 mins or until tender.

Drain the leeks and put in a big bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and flavor liberally with seasoning. Stir thoroughly using your hands then shape a couple of scoops into a ball, pressing a little. Place on a plate and proceed for the rest of the preparation.

Warm cooking oil in a skillet to a amount of about 2cm over a moderate heat. When the oil is sizzling, cook the croquettes in small groups until crispy on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Transfer the finished patties to a dish topped with kitchen paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese croquettes are a real treat. The golden outside reveals a smooth filling. The leafy spinach brings a fresh, slightly green flavor, while the dairy offers a rich, flavorful smoothness. Feel free to swap the dairy cheese with cooked, mashed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to accompany

If using raw spinach, clean it thoroughly, removing any stalks, and coarsely chop it into sizable portions. Put in a deep pan with a little liquid over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then press out any excess liquid and set aside.

When working with thawed frozen spinach, completely press out unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and saute the onion and garlic cloves until tender, about four minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, paprika, dry crumbs and eggs in a container and season with salt and pepper. Stir well until incorporated. If the preparation seems too loose, mix in some extra crumbs.

With your fingers, form the preparation into oval croquettes somewhat larger than a walnut but less bulky than an large egg, and put them on a tray lined with parchment paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium heat, heat oil to a level of about 1 centimeter. Fry the fritters a handful for a couple of minutes each side, flipping so they are crispy everywhere, then put on paper towel.

Present with lemon slices.

Lentil Patties

Boasting a crunchy outside and tender interior, these croquettes are not only tasty but also a wonderfully wholesome bite or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to garnish

Put the dry lentils in a pan and cover with ample water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring extra liquid to maintain the pulses submerged if needed.

Stir in the burghul and keep cooking until tender. Strain the mixture completely and reserve in a container.

Preheat 50% of the