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Leek Croquettes

Petite crispy fritters, commonly referred to as keftedes, represent a beloved signature dish in Sephardic cooking. These leek croquettes offer a tasty fusion of savory minced beef with the subtle, slightly sweet essence of fresh leeks, making them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Clean the fresh leeks properly and remove the base and the bulk of the dark green parts. Slice into halves along the length then into 1.5-centimeter slices. Put in a deep frying pan and cover with cold water, then cook over a medium heat for about 20 mins or until tender.

Drain the cooked leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and sweet paprika and season generously with seasoning. Combine thoroughly using your fingers then mold a few scoops into a ball, shaping a little. Place on a tray and repeat for the balance of the mixture.

Warm oil in a frying pan to a level of about 2 centimeters over a medium flame. When the heated oil is ready, brown the fritters in batches until golden brown on each side. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Take out the ready croquettes to a plate lined with absorbent paper and allow to drain.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach and cheese patties are a real delight. The crispy crust reveals a smooth interior. The leafy spinach adds a fresh, slightly natural note, while the cheese offers a savory, flavorful richness. It's possible to replace the cheesy element with steamed, pureed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

If using leafy greens, rinse it thoroughly, removing any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a small amount hot water over a medium heat. Once softened, strain in a sieve for about 15 minutes, then squeeze out any excess liquid and put aside.

If using defrosted spinach, carefully press out excess liquid.

Heat the oil in a pan over a medium heat and saute the onion and minced garlic until translucent, about 4 minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, red spice, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until incorporated. If the dough looks too wet, mix in some additional breading.

Using your hands, mold the mixture into oval croquettes slightly larger than a nut but less bulky than an egg, and put them on a plate covered with baking paper. Cover and refrigerate for at least one hour.

In a big skillet over medium heat, warm olive oil to a depth of about 1cm. Brown the fritters a small batch for a couple of minutes on both sides, flipping so they are golden brown completely, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

With their crunchy outside and moist center, these patties are not only tasty but also a highly healthy bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to accompany

Place the dry lentils in a pot and cover with plenty of cold water. Simmer over a medium flame for about 20 mins or until nearly done, including additional water to keep the pulses submerged if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Strain the ingredients thoroughly and put aside in a bowl.

Preheat half of the