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Leek Croquettes

Bite-sized crispy fritters, commonly known as keftedes, are a beloved speciality in Sephardic Jewish culinary traditions. These leek croquettes deliver a tasty fusion of hearty beef with the gentle, sweetly mild flavour of fresh leeks, rendering them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the leeks carefully and cut away the root ends and most of the green stalk. Chop in half along the length then into 1.5cm rounds. Put in a deep frying pan and submerge with water, then cook over a moderate heat for about 20 mins or until cooked through.

Drain the softened leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and spice and season liberally with salt and pepper. Combine thoroughly using your palms then mold a few tablespoonfuls into a croquette, pressing a slightly. Set on a platter and repeat for the rest of the preparation.

Preheat oil in a skillet to a amount of about ¾ inch over a medium heat. When the heated oil is hot, fry the croquettes in small batches until golden on both sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Remove the finished fritters to a plate lined with paper towel and permit to cool.

Present with lemon slices.

Keftes de Espinacha

These spinach with cheese croquettes are a real pleasure. The crunchy crust opens up to a soft interior. The leafy spinach adds a vibrant, moderately earthy taste, while the cheese provides a savory, umami smoothness. It's possible to replace the dairy cheese with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Oil for frying (or use neutral oil)
• Fresh lemon, to accompany

If using raw spinach, wash it thoroughly, getting rid of any hard stems, and coarsely chop it into big pieces. Place in a big pot with a bit of hot water over a medium heat. Once cooked, drain in a colander for about 15 mins, then press out any remaining moisture and put aside.

If using thawed frozen spinach, completely press out extra water.

Preheat the oil in a frying pan over a medium flame and fry the onion and minced garlic until translucent, about a few minutes. Remove from the stove.

Put the wilted spinach, fried onion and softened garlic, kefalotyri, ricotta, spice, sweet paprika, breading and eggs in a big mixing bowl and season with seasoning. Mix thoroughly until incorporated. If the dough seems too soft, add some more crumbs.

Using your hands, shape the preparation into elongated patties somewhat larger than a nut but less bulky than an large egg, and place them on a tray topped with baking paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium flame, warm oil to a amount of about 1cm. Cook the fritters a few at a time for 2–3 minutes on both sides, turning so they are crispy completely, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these patties are not only delicious but also a wonderfully healthy bite or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon wedges, to accompany

Place the lentils in a saucepan and cover with plenty of cold water. Simmer over a medium flame for about twenty minutes or until nearly done, pouring more water to keep the pulses immersed if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Strain the lentils and burghul completely and set aside in a bowl.

Warm 50% of the