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Leek Croquettes

Petite crispy croquettes, typically called keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These leek patties deliver a flavorful blend of savory minced beef with the delicate, sweetly mild taste of fresh leeks, rendering them truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the green leeks properly and cut away the root ends and the bulk of the green stalk. Chop lengthwise longways then into 1.5-centimeter slices. Place in a deep pan and submerge with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the cooked leeks and put in a big bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and spice liberally with salt and pepper. Mix thoroughly using your palms then mold a few spoonfuls into a patty, pressing a little. Set on a plate and continue for the balance of the preparation.

Preheat olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the oil is sizzling, brown the patties in small batches until crispy on each side. (Avoid overcrowding the frying pan as this lowers the temperature of the cooking oil.) Remove the ready croquettes to a plate covered with paper towel and allow to rest.

Offer with fresh lemon.

Spinach Croquettes

These spinach and cheese croquettes are a true pleasure. The golden exterior opens up to a soft center. The leafy spinach imparts a fresh, somewhat earthy flavor, while the cheese offers a rich, savory creaminess. You can substitute the cheese with cooked, pureed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 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
• Oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

For leafy greens, wash it well, getting rid of any tough stems, and cut into it into large chunks. Put in a large saucepan with a bit of water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then remove any extra water and reserve.

For thawed frozen spinach, carefully remove excess liquid.

Preheat the cooking oil in a pan over a medium heat and cook the diced onion and minced garlic until softened, about four minutes. Take off the heat.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and spice with pepper and salt. Combine thoroughly until combined. If the preparation appears too soft, mix in some additional breading.

Using your hands, form the dough into oval shapes somewhat larger than a walnut but less bulky than an large egg, and set them on a tray topped with baking paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium heat, warm olive oil to a amount of about 1 centimeter. Fry the fritters a few at a time for 2–3 minutes per side, turning so they are golden brown completely, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Featuring a golden crust and moist center, these fritters are not only tasty but also a wonderfully healthy bite or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to garnish

Place the lentils in a pan and submerge with plenty of cold water. Boil over a moderate heat for about 20 mins or until partially softened, including more water to maintain the lentils covered if necessary.

Mix in the bulgur wheat and continue cooking until softened. Strain the ingredients thoroughly and put aside in a container.

Preheat a portion of the