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Leek Croquettes

Bite-sized crispy patties, typically referred to as keftedes, are a treasured speciality in Sephardic culinary traditions. These particular leek croquettes deliver a flavorful combination of hearty minced beef with the gentle, sweetly mild flavour of fresh leeks, making them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to accompany

Wash the leeks properly and remove the root ends and most of the dark green parts. Slice lengthwise longways then into 1.5cm rounds. Place in a large skillet and submerge with fresh water, then simmer over a moderate heat for about 20 mins or until tender.

Remove the water from the softened leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and spice generously with salt and pepper. Combine well using your palms then form a couple of spoonfuls into a ball, pressing a little. Place on a plate and repeat for the balance of the ingredients.

Heat oil in a skillet to a depth of about 2cm over a medium flame. When the heated oil is hot, fry the fritters in small batches until golden brown on each side. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Take out the cooked fritters to a dish covered with paper towel and permit to cool.

Offer with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a true treat. The crunchy exterior reveals a soft filling. The leafy spinach brings a fresh, slightly natural flavor, while the dairy gives a deep, umami creaminess. Feel free to swap the cheese with steamed, mashed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to accompany

If using raw spinach, clean it carefully, discarding any stalks, and coarsely chop it into large chunks. Put in a big pot with a little liquid over a moderate heat. Once cooked, remove in a sieve for about 15 minutes, then squeeze out any excess liquid and set aside.

For defrosted spinach, carefully remove unwanted moisture.

Warm the oil in a skillet over a moderate heat and cook the chopped onion and garlic cloves until softened, about four minutes. Remove from the stove.

Place the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until combined. If the mixture appears too wet, incorporate some extra breadcrumbs.

By hand, shape the preparation into oval shapes a bit bigger than a walnut shell but more compact than an egg, and set them on a tray covered with parchment paper. Wrap and chill for at least one hour.

In a big skillet over moderate heat, warm oil to a depth of about half an inch. Fry the fritters a small batch for 2–3 minutes per side, flipping so they are crispy everywhere, then put on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Featuring a golden crust and moist center, these patties are not only tasty but also a highly nutritious snack or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to serve

Place the dry lentils in a saucepan and cover with plenty of cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, including more water to keep the lentils covered if needed.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and set aside in a container.

Warm half of the