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Leek Croquettes

Bite-sized crispy patties, typically known as keftedes, stand as a cherished signature dish in Sephardic culinary traditions. These leek croquettes offer a flavorful blend of savory beef with the gentle, sweetly mild essence of tender leeks, and they are utterly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks properly and cut away the root ends and the majority of the green tops. Chop into halves longways then into 1.5cm slices. Transfer in a large skillet and fill with water, then simmer over a moderate heat for about 20 mins or until tender.

Remove the water from the leeks and place in a big bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and spice and spice liberally with salt and pepper. Combine thoroughly using your fingers then shape a several tablespoonfuls into a croquette, shaping a bit. Put on a tray and repeat for the balance of the mixture.

Heat cooking oil in a pan to a level of about 2 centimeters over a moderate heat. When the oil is ready, brown the croquettes in small batches until golden on each side. (Do not fill the pan as this drops the temperature of the cooking oil.) Transfer the ready patties to a dish covered with kitchen paper and let to cool.

Present with lemon slices.

Spinach Patties

These amazing spinach with cheese croquettes are a genuine delight. The crunchy outside gives way to a creamy center. The spinach adds a bright, moderately earthy note, while the dairy gives a savory, umami creaminess. You can substitute the cheese with steamed, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for frying (or alternatively neutral oil)
• Fresh lemon, to serve

When using raw spinach, clean it carefully, removing any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a small amount water over a medium heat. Once softened, drain in a sieve for about 15 mins, then squeeze out any extra water and reserve.

When working with defrosted spinach, completely squeeze out unwanted moisture.

Preheat the olive oil in a pan over a medium flame and saute the diced onion and garlic cloves until tender, about 4 minutes. Remove from the stove.

Combine the cooked spinach, fried onion and softened garlic, hard cheese, soft cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with pepper and salt. Stir thoroughly until combined. If the dough looks too loose, incorporate some more crumbs.

With your fingers, form the mixture into oval shapes somewhat larger than a nut but smaller than an egg, and put them on a plate topped with parchment paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium flame, warm cooking oil to a amount of about 1 centimeter. Brown the croquettes a handful for a couple of minutes each side, flipping so they are golden brown all over, then transfer on paper towel.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and soft inside, these croquettes are not only tasty but also a extremely nutritious appetizer or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to garnish

Place the brown lentils in a saucepan and fill with plenty of water. Cook over a medium flame for about 20 mins or until nearly done, pouring extra liquid to ensure the pulses immersed if required.

Add the cracked wheat and continue cooking until softened. Strain the ingredients thoroughly and put aside in a mixing bowl.

Warm half of the