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Leek Croquettes

Small pan-fried croquettes, often referred to as keftedes, represent a cherished speciality in Sephardic Jewish culinary traditions. These wonderful leek patties deliver a flavorful combination of savory beef with the subtle, mildly sweet taste of leeks, and they are absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the fresh leeks carefully and trim off the base and the bulk of the dark green parts. Slice in half lengthways then into 1.5-centimeter pieces. Place in a deep frying pan and fill with fresh water, then simmer over a medium flame for about twenty minutes or until cooked through.

Drain the softened leeks and put in a large mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and spice and flavor liberally with seasoning. Stir well using your palms then shape a few spoonfuls into a patty, flattening a slightly. Put on a tray and continue for the remaining of the ingredients.

Warm oil in a pan to a depth of about 2cm over a medium heat. When the heated oil is ready, brown the fritters in batches until golden on each side. (Don't overcrowd the skillet as this drops the heat of the oil.) Take out the ready fritters to a plate covered with absorbent paper and let to cool.

Present with lemon slices.

Spinach Croquettes

These delightful cheesy spinach patties are a true delight. The crispy outside opens up to a smooth filling. The leafy spinach imparts a bright, slightly natural note, while the dairy gives a deep, umami smoothness. Feel free to swap the cheesy element with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or sunflower oil)
• Lemon wedges, to accompany

For leafy greens, clean it well, removing any hard stems, and roughly chop it into sizable portions. Place in a large saucepan with a bit of liquid over a medium heat. Once wilted, remove in a strainer for about a quarter hour, then remove any extra water and reserve.

When working with thawed frozen spinach, carefully press out extra water.

Preheat the cooking oil in a pan over a medium flame and cook the diced onion and garlic cloves until softened, about 4 minutes. Turn off the heat.

Place the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, breading and beaten eggs in a container and flavor with seasoning. Mix thoroughly until blended. If the preparation appears too soft, add some additional crumbs.

By hand, form the dough into oval croquettes somewhat larger than a nut but smaller than an large egg, and place them on a tray lined with wax paper. Cover and cool for at least one hour.

In a large frying pan over moderate heat, preheat cooking oil to a amount of about 1cm. Cook the fritters a few at a time for a couple of minutes each side, flipping so they are golden everywhere, then put on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Featuring a crispy exterior and soft inside, these croquettes are not only tasty but also a extremely nutritious snack or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to serve

Place the lentils in a pot and submerge with plenty of water. Boil over a moderate heat for about twenty minutes or until partially softened, adding extra liquid to keep the legumes submerged if needed.

Mix in the bulgur wheat and keep cooking until softened. Drain the lentils and burghul well and put aside in a bowl.

Preheat half of the