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Leek Croquettes

Small pan-fried patties, often known as keftedes, are a treasured delicacy in Sephardic culinary traditions. These wonderful leek patties deliver a tasty blend of hearty ground beef with the delicate, slightly sweet essence of tender leeks, and they are utterly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to serve

Clean the leeks properly and cut away the root ends and most of the dark green parts. Slice into halves longways then into half-inch slices. Place in a deep pan and cover with fresh water, then heat over a moderate heat for about 20 minutes or until tender.

Drain the leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and spice and spice generously with pepper and salt. Mix completely using your hands then form a several spoonfuls into a croquette, pressing a slightly. Place on a platter and repeat for the rest of the preparation.

Heat oil in a frying pan to a depth of about 2cm over a medium flame. When the olive oil is sizzling, brown the patties in batches until golden brown on all sides. (Avoid overcrowding the pan as this lowers the oil temperature of the cooking oil.) Remove the cooked patties to a dish covered with paper towel and allow to cool.

Serve with lemon slices.

Spinach Patties

These amazing spinach with cheese patties are a genuine treat. The crispy crust opens up to a smooth center. The spinach brings a bright, moderately earthy taste, while the cheese offers a rich, savory smoothness. Feel free to swap the dairy cheese with boiled, pureed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or sunflower oil)
• Fresh lemon, to accompany

If using raw spinach, wash it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Place in a big pot with a small amount water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then remove any extra water and put aside.

When working with defrosted spinach, carefully remove unwanted moisture.

Preheat the olive oil in a skillet over a moderate heat and saute the chopped onion and garlic cloves until tender, about a few minutes. Turn off the stove.

Put the cooked spinach, cooked onion and garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and flavor with seasoning. Stir completely until incorporated. If the mixture seems too wet, incorporate some additional crumbs.

With your fingers, shape the preparation into oval croquettes somewhat larger than a nut but more compact than an egg, and set them on a tray lined with wax paper. Seal and refrigerate for at least one hour.

In a wide pan over medium flame, heat olive oil to a level of about 1 centimeter. Brown the patties a handful for a couple of minutes on both sides, turning so they are golden brown completely, then put on paper towel.

Present with fresh lemon.

Lentil Patties

With their crispy exterior and moist center, these croquettes are not only tasty but also a highly nutritious bite or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a pan and cover with plenty of cold water. Boil over a medium flame for about 20 mins or until partially softened, including additional water to keep the pulses immersed if necessary.

Add the burghul and proceed cooking until softened. Strain the ingredients well and reserve in a mixing bowl.

Heat a portion of the