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Leek Croquettes

Petite crispy patties, often known as keftedes, stand as a treasured delicacy in Sephardic cuisine. These leek patties present a tasty blend of rich beef with the delicate, mildly sweet flavour of leeks, rendering them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Wash the leeks properly and trim off the roots and the bulk of the green tops. Cut in half longways then into half-inch slices. Transfer in a deep frying pan and fill with water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the softened leeks and place in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and spice generously with pepper and salt. Stir completely using your hands then form a few spoonfuls into a ball, shaping a little. Put on a platter and proceed for the remaining of the preparation.

Warm cooking oil in a pan to a amount of about 2cm over a medium flame. When the heated oil is ready, brown the croquettes in small groups until crispy on each side. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Take out the finished patties to a dish lined with kitchen paper and let to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a true treat. The golden crust opens up to a creamy center. The spinach adds a vibrant, slightly natural note, while the dairy gives a deep, flavorful smoothness. You can substitute the cheese with cooked, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to serve

For fresh spinach, rinse it thoroughly, getting rid of any tough stems, and coarsely chop it into large chunks. Put in a large saucepan with a small amount water over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then press out any excess liquid and set aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Warm the olive oil in a pan over a medium heat and fry the chopped onion and minced garlic until tender, about a few minutes. Remove from the stove.

Put the prepared spinach, fried onion and sauteed garlic, grated cheese, ricotta, spice, red spice, breading and eggs in a large bowl and flavor with seasoning. Stir thoroughly until combined. If the preparation seems too wet, add some additional crumbs.

By hand, form the mixture into oval shapes somewhat larger than a nut but less bulky than an egg, and set them on a tray lined with wax paper. Seal and cool for at least 60 minutes.

In a large frying pan over moderate heat, preheat olive oil to a level of about half an inch. Fry the croquettes a handful for a couple of minutes per side, flipping so they are crispy completely, then put on paper towel.

Present with lemon slices.

Lentil Patties

With their crispy exterior and soft inside, these patties are not only flavorful but also a highly nutritious bite or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Place the dry lentils in a pot and fill with plenty of water. Simmer over a medium flame for about twenty minutes or until partially softened, including additional water to ensure the pulses covered if necessary.

Mix in the cracked wheat and proceed cooking until softened. Drain the mixture thoroughly and reserve in a bowl.

Heat a portion of the