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Leek Croquettes

Small fried patties, commonly called keftedes, stand as a cherished delicacy in Sephardic cuisine. These wonderful leek patties offer a flavorful blend of rich ground beef with the delicate, sweetly mild flavour of tender leeks, making them utterly irresistible.

Makes 12

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

Clean the green leeks carefully and cut away the base and the majority of the green stalk. Chop lengthwise longways then into half-inch rounds. Place in a large skillet and submerge with fresh water, then heat over a medium flame for about 20 minutes or until softened.

Strain the softened leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and season generously with pepper and salt. Stir thoroughly using your fingers then mold a few tablespoonfuls into a croquette, shaping a slightly. Place on a tray and proceed for the remaining of the mixture.

Heat olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the fritters in small groups until golden on all sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Take out the finished fritters to a tray topped with paper towel and permit to rest.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach and cheese croquettes are a true treat. The crispy outside gives way to a smooth center. The fresh spinach brings a fresh, moderately green flavor, while the cheese offers a rich, umami smoothness. It's possible to replace the cheesy element with steamed, mashed potato if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if needed
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

If using fresh spinach, clean it carefully, discarding any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount hot water over a medium flame. Once softened, strain in a colander for about 15 mins, then press out any excess liquid and set aside.

If using previously frozen spinach, completely squeeze out extra water.

Preheat the cooking oil in a frying pan over a medium heat and saute the chopped onion and minced garlic until softened, about four minutes. Turn off the heat.

Put the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breading and beaten eggs in a large bowl and spice with pepper and salt. Stir thoroughly until incorporated. If the preparation looks too soft, add some additional breadcrumbs.

With your fingers, form the dough into elongated patties slightly larger than a walnut but less bulky than an large egg, and place them on a tray topped with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium heat, preheat olive oil to a level of about 1cm. Fry the patties a handful for two to three minutes on both sides, rotating so they are golden brown everywhere, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Featuring a golden crust and soft inside, these patties are not only flavorful but also a extremely healthy appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to accompany

Place the brown lentils in a pan and cover with plenty of cold water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring additional water to keep the legumes submerged if needed.

Mix in the burghul and keep cooking until tender. Drain the mixture well and put aside in a container.

Warm 50% of the