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Leek Patties

Petite crispy croquettes, often known as keftedes, are a cherished delicacy in Sephardic Jewish cuisine. These leek fritters deliver a delicious combination of hearty beef with the gentle, sweetly mild essence of fresh leeks, and they are absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the green leeks carefully and trim off the roots and the bulk of the green stalk. Cut into halves longways then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with cold water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the softened leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor well with seasoning. Mix well using your palms then form a couple of spoonfuls into a croquette, pressing a slightly. Set on a tray and proceed for the balance of the ingredients.

Heat olive oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is sizzling, cook the fritters in batches until crispy on both sides. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Take out the cooked fritters to a plate lined with paper towel and permit to cool.

Serve with lemon slices.

Spinach Patties

These spinach with cheese croquettes are a true pleasure. The golden exterior reveals a creamy interior. The spinach imparts a vibrant, slightly natural flavor, while the dairy provides a savory, savory richness. You can substitute the cheese with cooked, pureed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon wedges, to accompany

If using leafy greens, wash it carefully, removing any stalks, and cut into it into large chunks. Put in a big pot with a small amount hot water over a moderate heat. Once wilted, strain in a strainer for about 15 minutes, then remove any extra water and reserve.

If using previously frozen spinach, completely remove extra water.

Warm the oil in a skillet over a medium heat and cook the onion and garlic cloves until tender, about 4 minutes. Take off the heat.

Place the cooked spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Combine completely until incorporated. If the dough looks too wet, add some additional breadcrumbs.

By hand, shape the preparation into oval croquettes somewhat larger than a nut but smaller than an chicken egg, and set them on a baking sheet topped with wax paper. Cover and cool for at least 1 hour.

In a wide pan over medium flame, heat oil to a depth of about 1 centimeter. Cook the fritters a handful for a couple of minutes on both sides, turning so they are golden completely, then put on absorbent paper.

Present with lemon slices.

Lentil Croquettes

With their crunchy outside and moist center, these fritters are not only delicious but also a highly nutritious appetizer or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to serve

Add the brown lentils in a saucepan and submerge with plenty of cold water. Boil over a moderate heat for about 20 minutes or until partially softened, adding more water to ensure the lentils immersed if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Strain the ingredients thoroughly and put aside in a container.

Warm a portion of the