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Leek Croquettes

Small fried croquettes, typically called keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These leek croquettes deliver a delicious combination of hearty ground beef with the subtle, mildly sweet taste of leeks, and they are absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to serve

Clean the leeks well and cut away the base and the bulk of the green tops. Slice in half longways then into 1.5cm pieces. Put in a deep frying pan and fill with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and season liberally with seasoning. Stir well using your hands then shape a few tablespoonfuls into a ball, pressing a bit. Place on a plate and proceed for the remaining of the preparation.

Warm cooking oil in a pan to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, brown the patties in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this drops the oil temperature of the cooking oil.) Transfer the cooked patties to a dish lined with paper towel and allow to rest.

Present with lemon wedges.

Keftes de Espinacha

These spinach with cheese croquettes are a real delight. The golden crust opens up to a soft filling. The fresh spinach imparts a bright, slightly natural flavor, while the cheese gives a rich, savory richness. Feel free to swap the cheese with steamed, crushed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon wedges, to serve

If using raw spinach, clean it thoroughly, discarding any hard stems, and cut into it into big pieces. Put in a big pot with a small amount liquid over a medium heat. Once wilted, drain in a sieve for about a quarter hour, then remove any excess liquid and reserve.

When working with defrosted spinach, carefully press out extra water.

Warm the oil in a pan over a moderate heat and fry the diced onion and minced garlic until softened, about a few minutes. Remove from the flame.

Put the cooked spinach, fried onion and softened garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a large bowl and season with salt and pepper. Combine well until incorporated. If the preparation seems too loose, mix in some more breadcrumbs.

Using your hands, form the dough into oval shapes a bit bigger than a walnut but more compact than an large egg, and put them on a plate covered with parchment paper. Cover and refrigerate for at least one hour.

In a wide pan over moderate heat, warm cooking oil to a amount of about 1cm. Cook the fritters a small batch for two to three minutes on both sides, rotating so they are golden brown all over, then place on paper towel.

Present with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these croquettes are not only flavorful but also a highly wholesome bite or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to serve

Place the brown lentils in a pan and submerge with plenty of fresh water. Boil over a medium heat for about 20 minutes or until nearly done, including extra liquid to maintain the legumes immersed if required.

Add the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul completely and put aside in a container.

Preheat a portion of the