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Leek Croquettes

Small crispy fritters, typically referred to as keftedes, stand as a treasured speciality in Sephardic Jewish cuisine. These wonderful leek patties deliver a delicious combination of hearty ground beef with the gentle, mildly sweet taste of tender leeks, making them utterly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to garnish

Clean the leeks well and remove the base and the majority of the dark green parts. Cut into halves along the length then into 1.5-centimeter pieces. Put in a deep pan and fill with fresh water, then simmer over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and transfer in a big bowl with the beef, beaten eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Stir completely using your hands then shape a few scoops into a patty, pressing a little. Place on a platter and repeat for the balance of the ingredients.

Warm olive oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, brown the croquettes in batches until crispy on all sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Transfer the ready patties to a dish topped with paper towel and permit to drain.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a true treat. The golden outside gives way to a soft interior. The leafy spinach brings a bright, slightly earthy note, while the grated cheese gives a savory, flavorful richness. It's possible to replace the cheesy element with steamed, crushed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon slices, to serve

For raw spinach, rinse it well, getting rid of any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a little hot water over a medium heat. Once softened, drain in a strainer for about 15 minutes, then press out any extra water and reserve.

For defrosted spinach, carefully remove excess liquid.

Heat the cooking oil in a frying pan over a moderate heat and saute the chopped onion and minced garlic until tender, about four minutes. Remove from the flame.

Place the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, red spice, breading and beaten eggs in a large bowl and season with pepper and salt. Combine completely until blended. If the mixture appears too loose, mix in some additional crumbs.

With your fingers, shape the dough into oval shapes a bit bigger than a walnut shell but smaller than an egg, and place them on a plate topped with parchment paper. Seal and refrigerate for at least one hour.

In a big skillet over medium heat, heat cooking oil to a depth of about 1cm. Cook the patties a few at a time for two to three minutes per side, rotating so they are golden brown completely, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully healthy bite or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to garnish

Add the lentils in a saucepan and submerge with plenty of fresh water. Boil over a medium heat for about 20 minutes or until almost cooked, pouring extra liquid to ensure the pulses immersed if necessary.

Stir in the cracked wheat and continue cooking until tender. Remove the water from the ingredients well and reserve in a mixing bowl.

Heat half of the