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Leek Croquettes

Bite-sized pan-fried patties, often known as keftedes, represent a treasured speciality in Sephardic cooking. These leek patties offer a flavorful fusion of rich ground beef with the gentle, mildly sweet taste of leeks, and they are truly crave-worthy.

Makes 12

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

Thoroughly wash the green leeks properly and remove the root ends and most of the dark green parts. Chop in half longways then into 1.5cm slices. Transfer in a deep frying pan and cover with water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the leeks and transfer in a big bowl with the minced beef, eggs, crumbs, fresh dill, parsley and sweet paprika and flavor well with seasoning. Mix completely using your palms then mold a several spoonfuls into a croquette, pressing a slightly. Place on a platter and continue for the rest of the mixture.

Preheat olive oil in a pan to a depth of about 2cm over a medium heat. When the heated oil is sizzling, cook the fritters in batches until golden on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Take out the finished croquettes to a dish lined with absorbent paper and let to drain.

Present with lemon slices.

Spinach Croquettes

These delightful spinach and cheese patties are a true pleasure. The crunchy outside gives way to a smooth filling. The fresh spinach brings a vibrant, somewhat green note, while the dairy offers a rich, umami creaminess. It's possible to replace the cheesy element with boiled, pureed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

For leafy greens, rinse it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Transfer in a big pot with a small amount hot water over a moderate heat. Once wilted, strain in a sieve for about a quarter hour, then press out any extra water and set aside.

For previously frozen spinach, carefully remove excess liquid.

Preheat the oil in a frying pan over a medium flame and fry the chopped onion and garlic cloves until tender, about four minutes. Turn off the flame.

Put the prepared spinach, cooked onion and softened garlic, hard cheese, creamy cheese, spice, red spice, breading and eggs in a container and season with salt and pepper. Combine well until combined. If the dough appears too soft, add some extra crumbs.

By hand, mold the preparation into elongated patties somewhat larger than a nut but less bulky than an large egg, and place them on a tray lined with parchment paper. Seal and cool for at least 1 hour.

In a wide pan over medium heat, preheat cooking oil to a depth of about half an inch. Cook the croquettes a small batch for 2–3 minutes per side, rotating so they are golden everywhere, then put on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and moist center, these patties are not only tasty but also a highly nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a saucepan and cover with ample cold water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring additional water to keep the legumes submerged if necessary.

Stir in the bulgur wheat and keep cooking until fully cooked. Drain the lentils and burghul well and reserve in a mixing bowl.

Warm a portion of the