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Leek Croquettes

Petite pan-fried croquettes, typically referred to as keftedes, represent a cherished delicacy in Sephardic cuisine. These leek patties present a delicious blend of rich minced beef with the gentle, mildly sweet flavour of leeks, making them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the leeks carefully and cut away the root ends and the bulk of the green stalk. Slice lengthwise along the length then into 1.5-centimeter pieces. Transfer in a deep frying pan and cover with cold water, then cook over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and spice and spice well with seasoning. Mix completely using your hands then shape a couple of tablespoonfuls into a ball, pressing a little. Place on a tray and repeat for the remaining of the preparation.

Heat oil in a frying pan to a depth of about 2cm over a medium flame. When the oil is ready, brown the croquettes in batches until golden on each side. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Take out the cooked fritters to a dish covered with paper towel and allow to drain.

Present with lemon wedges.

Spinach Patties

These delightful cheesy spinach patties are a genuine delight. The golden outside opens up to a soft filling. The leafy spinach adds a fresh, somewhat green taste, while the dairy provides a rich, savory creaminess. You can substitute the cheesy element with steamed, mashed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it thoroughly, removing any stalks, and coarsely chop it into large chunks. Place in a deep pan with a little liquid over a moderate heat. Once cooked, drain in a colander for about 15 minutes, then remove any remaining moisture and reserve.

For defrosted spinach, thoroughly press out unwanted moisture.

Preheat the olive oil in a frying pan over a moderate heat and fry the diced onion and minced garlic until tender, about four minutes. Turn off the stove.

Combine the prepared spinach, fried onion and softened garlic, hard cheese, soft cheese, spice, paprika, breading and eggs in a container and spice with seasoning. Stir well until incorporated. If the dough appears too wet, add some more breadcrumbs.

With your fingers, shape the mixture into oval croquettes slightly larger than a walnut shell but less bulky than an chicken egg, and set them on a baking sheet lined with wax paper. Seal and cool for at least one hour.

In a big skillet over moderate heat, preheat cooking oil to a depth of about half an inch. Cook the patties a small batch for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then place on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a highly healthy appetizer or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to serve

Add the brown lentils in a saucepan and fill with ample cold water. Boil over a medium heat for about twenty minutes or until almost cooked, pouring more water to maintain the lentils submerged if needed.

Stir in the cracked wheat and keep cooking until tender. Strain the ingredients thoroughly and set aside in a bowl.

Heat a portion of the