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Leek Croquettes

Small crispy fritters, often known as keftedes, are a cherished speciality in Sephardic cooking. These leek patties offer a delicious fusion of hearty ground beef with the delicate, slightly sweet flavour of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to garnish

Clean the leeks carefully and trim off the base and the bulk of the dark green parts. Slice in half along the length then into 1.5-centimeter slices. Place in a large skillet and cover with cold water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the softened leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor well with salt and pepper. Mix thoroughly using your hands then shape a few spoonfuls into a patty, flattening a slightly. Put on a platter and continue for the balance of the mixture.

Preheat oil in a frying pan to a amount of about ¾ inch over a medium flame. When the olive oil is sizzling, brown the croquettes in small batches until golden on both sides. (Don't overcrowd the pan as this drops the oil temperature of the cooking oil.) Remove the cooked fritters to a plate lined with paper towel and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach croquettes are a true treat. The crispy outside opens up to a smooth interior. The spinach brings a fresh, slightly natural taste, while the grated cheese gives a deep, umami smoothness. Feel free to swap the cheese with boiled, crushed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Oil for frying (or use vegetable oil)
• Lemon wedges, to garnish

For leafy greens, wash it carefully, discarding any hard stems, and cut into it into sizable portions. Place in a large saucepan with a small amount liquid over a medium flame. Once softened, remove in a sieve for about 15 minutes, then remove any excess liquid and reserve.

For defrosted spinach, completely remove unwanted moisture.

Preheat the oil in a frying pan over a medium heat and cook the diced onion and garlic cloves until translucent, about a few minutes. Take off the stove.

Combine the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, paprika, breading and eggs in a container and spice with pepper and salt. Mix completely until combined. If the dough looks too wet, mix in some more crumbs.

By hand, shape the preparation into oval croquettes somewhat larger than a nut but more compact than an egg, and set them on a tray covered with wax paper. Wrap and cool for at least 60 minutes.

In a wide pan over moderate heat, preheat oil to a level of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes on both sides, flipping so they are golden everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and moist center, these patties are not only flavorful but also a wonderfully nutritious appetizer or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a pot and submerge with ample cold water. Simmer over a moderate heat for about 20 mins or until almost cooked, adding more water to ensure the legumes submerged if needed.

Stir in the cracked wheat and keep cooking until tender. Strain the mixture thoroughly and put aside in a bowl.

Warm 50% of the