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Leek Croquettes

Petite fried patties, commonly referred to as keftedes, represent a cherished speciality in Sephardic cuisine. These particular leek fritters present a flavorful blend of hearty ground beef with the gentle, mildly sweet essence of tender leeks, rendering them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the leeks properly and remove the root ends and most of the green stalk. Chop in half along the length then into 1.5-centimeter rounds. Place in a large skillet and submerge with fresh water, then simmer over a medium flame for about 20 mins or until tender.

Remove the water from the cooked leeks and put in a mixing bowl with the beef, eggs, matzo meal, dill, parsley and sweet paprika and spice well with seasoning. Stir completely using your palms then mold a several scoops into a ball, shaping a slightly. Place on a plate and repeat for the rest of the ingredients.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the olive oil is hot, cook the croquettes in batches until golden brown on all sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Remove the ready croquettes to a plate covered with absorbent paper and let to drain.

Serve with lemon wedges.

Spinach Croquettes

These spinach with cheese fritters are a true delight. The golden outside reveals a smooth center. The spinach adds a bright, somewhat earthy flavor, while the cheese provides a deep, savory richness. It's possible to replace the cheese with cooked, mashed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon slices, to garnish

For raw spinach, clean it carefully, discarding any tough stems, and cut into it into big pieces. Put in a deep pan with a little liquid over a medium flame. Once softened, strain in a strainer for about 15 minutes, then press out any excess liquid and put aside.

For previously frozen spinach, completely squeeze out extra water.

Heat the olive oil in a pan over a medium flame and fry the onion and garlic until translucent, about 4 minutes. Take off the stove.

Combine the cooked spinach, cooked onion and garlic, hard cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir well until incorporated. If the preparation seems too loose, mix in some additional crumbs.

By hand, shape the mixture into oval croquettes a bit bigger than a walnut shell but smaller than an egg, and place them on a plate covered with baking paper. Seal and chill for at least one hour.

In a large frying pan over medium flame, heat olive oil to a depth of about 1 centimeter. Cook the croquettes a small batch for two to three minutes per side, flipping so they are golden all over, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these fritters are not only flavorful but also a wonderfully healthy appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to garnish

Place the dry lentils in a pot and submerge with plenty of fresh water. Boil over a moderate heat for about 20 mins or until partially softened, pouring additional water to ensure the legumes immersed if required.

Add the bulgur wheat and continue cooking until fully cooked. Remove the water from the ingredients well and reserve in a bowl.

Preheat half of the