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Leek Croquettes

Petite fried croquettes, commonly called keftedes, are a beloved signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes present a tasty combination of rich ground beef with the delicate, sweetly mild flavour of tender leeks, and they are truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the leeks properly and cut away the roots and the majority of the green stalk. Cut lengthwise lengthways then into half-inch slices. Place in a deep pan and fill with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and spice and season generously with pepper and salt. Combine well using your palms then form a few tablespoonfuls into a patty, flattening a slightly. Set on a plate and repeat for the remaining of the preparation.

Warm oil in a pan to a level of about 2cm over a medium flame. When the olive oil is sizzling, fry the fritters in batches until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the heat of the cooking oil.) Transfer the cooked patties to a plate topped with paper towel and allow to cool.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a real delight. The golden exterior gives way to a creamy interior. The spinach adds a vibrant, slightly green taste, while the grated cheese provides a rich, umami creaminess. You can substitute the cheese with cooked, mashed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to serve

When using leafy greens, rinse it carefully, removing any hard stems, and cut into it into sizable portions. Put in a deep pan with a little hot water over a medium flame. Once softened, strain in a sieve for about 15 mins, then remove any remaining moisture and set aside.

When working with previously frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the cooking oil in a skillet over a medium flame and cook the chopped onion and garlic until translucent, about four minutes. Turn off the heat.

Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a container and spice with salt and pepper. Mix well until incorporated. If the mixture seems too wet, add some extra crumbs.

With your fingers, mold the dough into oval shapes somewhat larger than a walnut shell but more compact than an chicken egg, and put them on a plate topped with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm olive oil to a level of about 1 centimeter. Fry the croquettes a few at a time for a couple of minutes each side, rotating so they are golden brown completely, then put on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Boasting a golden crust and soft inside, these croquettes are not only tasty but also a highly healthy snack or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to garnish

Place the brown lentils in a saucepan and submerge with ample fresh water. Cook over a medium flame for about twenty minutes or until nearly done, pouring extra liquid to ensure the pulses immersed if needed.

Mix in the cracked wheat and keep cooking until tender. Drain the lentils and burghul well and reserve in a container.

Heat half of the