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Leek Croquettes

Petite fried patties, typically known as keftedes, are a treasured speciality in Sephardic Jewish cuisine. These particular leek croquettes deliver a flavorful fusion of hearty beef with the subtle, mildly sweet flavour of fresh leeks, rendering them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and trim off the root ends and the bulk of the green stalk. Slice into halves longways then into half-inch rounds. Place in a large skillet and cover with cold water, then cook over a medium heat for about 20 mins or until softened.

Drain the softened leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Mix thoroughly using your hands then form a several spoonfuls into a patty, pressing a little. Put on a plate and proceed for the balance of the mixture.

Preheat cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is hot, fry the fritters in small batches until crispy on both sides. (Do not fill the frying pan as this drops the temperature of the oil.) Remove the finished patties to a dish lined with paper towel and let to drain.

Present with lemon slices.

Keftes de Espinacha

These cheesy spinach fritters are a genuine delight. The crispy crust reveals a creamy filling. The fresh spinach adds a fresh, moderately green flavor, while the dairy provides a savory, flavorful creaminess. You can substitute the dairy cheese with steamed, crushed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

When using leafy greens, rinse it thoroughly, removing any stalks, and roughly chop it into big pieces. Transfer in a big pot with a bit of hot water over a moderate heat. Once softened, drain in a colander for about 15 mins, then press out any excess liquid and reserve.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Preheat the oil in a pan over a medium heat and saute the onion and minced garlic until translucent, about 4 minutes. Take off the heat.

Put the wilted spinach, cooked onion and garlic, hard cheese, creamy cheese, spice, paprika, breading and eggs in a large bowl and spice with seasoning. Stir well until incorporated. If the dough appears too loose, add some extra breadcrumbs.

Using your hands, mold the mixture into oval croquettes slightly larger than a walnut shell but less bulky than an egg, and put them on a plate covered with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium flame, warm cooking oil to a amount of about half an inch. Cook the patties a few at a time for a couple of minutes per side, rotating so they are golden everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

With their crunchy outside and tender interior, these croquettes are not only tasty but also a highly wholesome appetizer or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and fill with plenty of fresh water. Boil over a medium heat for about 20 mins or until almost cooked, pouring additional water to keep the legumes immersed if required.

Add the burghul and continue cooking until tender. Remove the water from the mixture completely and reserve in a mixing bowl.

Heat 50% of the