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Leek Croquettes

Petite pan-fried croquettes, typically known as keftedes, are a cherished delicacy in Sephardic Jewish cooking. These wonderful leek patties deliver a flavorful combination of savory ground beef with the delicate, mildly sweet taste of tender leeks, making them truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the fresh leeks properly and cut away the base and the majority of the green stalk. Slice lengthwise along the length then into 1.5cm rounds. Place in a large skillet and fill with cold water, then heat over a medium heat for about 20 minutes or until cooked through.

Strain the leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, dill, parsley and spice and season well with pepper and salt. Stir completely using your hands then form a several tablespoonfuls into a croquette, flattening a slightly. Set on a tray and repeat for the balance of the preparation.

Preheat olive oil in a pan to a level of about ¾ inch over a medium heat. When the oil is ready, brown the croquettes in small groups until crispy on all sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Transfer the ready croquettes to a tray lined with kitchen paper and permit to drain.

Present with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach patties are a real treat. The golden exterior opens up to a creamy filling. The leafy spinach adds a fresh, moderately green flavor, while the dairy offers a savory, flavorful creaminess. Feel free to swap the dairy cheese with boiled, mashed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Oil for frying (or sunflower oil)
• Lemon slices, to serve

When using leafy greens, clean it thoroughly, removing any hard stems, and roughly chop it into large chunks. Transfer in a deep pan with a little hot water over a medium heat. Once wilted, strain in a strainer for about 15 minutes, then remove any excess liquid and put aside.

If using defrosted spinach, carefully remove extra water.

Heat the oil in a skillet over a moderate heat and saute the onion and minced garlic until softened, about a few minutes. Turn off the flame.

Put the cooked spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, breading and eggs in a large bowl and spice with salt and pepper. Mix thoroughly until combined. If the dough appears too loose, incorporate some additional breading.

With your fingers, form the mixture into oval croquettes somewhat larger than a nut but smaller than an large egg, and place them on a baking sheet topped with parchment paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium heat, warm oil to a level of about 1cm. Cook the croquettes a few at a time for 2–3 minutes per side, flipping so they are golden everywhere, then place on paper towel.

Present with lemon slices.

Lentil Croquettes

With their crispy exterior and tender interior, these patties are not only tasty but also a extremely nutritious snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to serve

Add the lentils in a pot and cover with enough fresh water. Cook over a moderate heat for about 20 mins or until almost cooked, including more water to keep the legumes immersed if needed.

Mix in the cracked wheat and continue cooking until softened. Remove the water from the mixture completely and reserve in a bowl.

Warm a portion of the