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Leek Croquettes

Petite crispy fritters, commonly referred to as keftedes, are a cherished signature dish in Sephardic cuisine. These leek fritters offer a flavorful combination of hearty minced beef with the subtle, mildly sweet essence of leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks properly and cut away the roots and the bulk of the dark green parts. Cut into halves along the length then into 1.5-centimeter slices. Transfer in a deep frying pan and submerge with cold water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor generously with pepper and salt. Combine completely using your palms then mold a few scoops into a croquette, flattening a bit. Put on a platter and repeat for the balance of the preparation.

Preheat oil in a frying pan to a level of about ¾ inch over a medium flame. When the heated oil is hot, cook the patties in small groups until golden on both sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Remove the cooked patties to a plate covered with absorbent paper and allow to rest.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a genuine treat. The golden crust gives way to a smooth filling. The leafy spinach brings a fresh, moderately green taste, while the dairy gives a savory, umami richness. Feel free to swap the cheese with cooked, crushed spuds if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon slices, to accompany

When using leafy greens, clean it well, removing any hard stems, and cut into it into large chunks. Transfer in a big pot with a little hot water over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then remove any remaining moisture and reserve.

For previously frozen spinach, completely press out excess liquid.

Heat the cooking oil in a skillet over a medium flame and fry the onion and minced garlic until translucent, about four minutes. Remove from the stove.

Combine the cooked spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a large bowl and spice with pepper and salt. Stir thoroughly until blended. If the preparation seems too loose, mix in some extra breadcrumbs.

By hand, shape the mixture into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and put them on a baking sheet topped with wax paper. Cover and cool for at least 60 minutes.

In a wide pan over medium flame, warm oil to a depth of about half an inch. Brown the patties a small batch for two to three minutes on both sides, rotating so they are golden brown completely, then put on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

With their crunchy outside and tender interior, these patties are not only delicious but also a extremely healthy snack or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to garnish

Put the brown lentils in a pot and submerge with ample water. Boil over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to ensure the legumes submerged if needed.

Add the bulgur wheat and proceed cooking until fully cooked. Remove the water from the mixture well and put aside in a bowl.

Preheat a portion of the