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Leek Croquettes

Bite-sized pan-fried patties, typically called keftedes, are a beloved signature dish in Sephardic cuisine. These particular leek croquettes offer a flavorful combination of savory beef with the subtle, sweetly mild flavour of leeks, making them truly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the green leeks properly and trim off the base and most of the dark green parts. Chop in half lengthways then into half-inch pieces. Place in a deep pan and submerge with fresh water, then cook over a medium flame for about 20 minutes or until cooked through.

Strain the softened leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and season well with pepper and salt. Combine thoroughly using your hands then mold a several spoonfuls into a ball, shaping a little. Place on a platter and continue for the balance of the ingredients.

Heat olive oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is hot, brown the croquettes in small batches until crispy on both sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Transfer the cooked patties to a tray topped with paper towel and permit to rest.

Serve with lemon slices.

Spinach Patties

These spinach with cheese patties are a true treat. The golden exterior opens up to a creamy filling. The leafy spinach brings a bright, slightly green note, while the grated cheese gives a deep, flavorful smoothness. It's possible to replace the cheese with steamed, crushed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

If using fresh spinach, wash it well, getting rid of any hard stems, and cut into it into large chunks. Transfer in a big pot with a bit of liquid over a moderate heat. Once softened, strain in a colander for about a quarter hour, then press out any remaining moisture and set aside.

For previously frozen spinach, completely remove extra water.

Preheat the olive oil in a skillet over a medium flame and saute the onion and minced garlic until softened, about a few minutes. Turn off the heat.

Put the prepared spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, breadcrumbs and eggs in a container and flavor with salt and pepper. Stir completely until incorporated. If the mixture looks too loose, incorporate some extra crumbs.

By hand, mold the mixture into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and place them on a tray covered with parchment paper. Cover and cool for at least 60 minutes.

In a large frying pan over moderate heat, preheat cooking oil to a level of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes per side, rotating so they are golden everywhere, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their golden crust and tender interior, these patties are not only delicious but also a wonderfully nutritious appetizer or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Place the dry lentils in a pot and submerge with plenty of cold water. Simmer over a medium heat for about 20 mins or until almost cooked, adding additional water to ensure the pulses covered if required.

Add the bulgur wheat and proceed cooking until tender. Drain the ingredients well and reserve in a container.

Preheat a portion of the