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Leek Croquettes

Petite pan-fried croquettes, often known as keftedes, represent a beloved speciality in Sephardic culinary traditions. These wonderful leek croquettes present a delicious combination of hearty beef with the subtle, slightly sweet flavour of leeks, rendering them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to serve

Clean the green leeks properly and cut away the roots and the bulk of the green stalk. Chop into halves lengthways then into half-inch rounds. Place in a deep pan and fill with fresh water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the cooked leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and paprika and season liberally with salt and pepper. Mix thoroughly using your fingers then shape a few tablespoonfuls into a patty, flattening a bit. Put on a tray and repeat for the rest of the preparation.

Preheat olive oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the oil is sizzling, fry the fritters in small batches until golden on both sides. (Don't overcrowd the pan as this drops the heat of the oil.) Take out the finished patties to a plate topped with paper towel and allow to rest.

Serve with lemon slices.

Keftes de Espinacha

These spinach with cheese fritters are a true delight. The golden outside reveals a creamy center. The leafy spinach adds a fresh, moderately earthy flavor, while the dairy gives a rich, flavorful smoothness. Feel free to swap the cheese with cooked, pureed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for frying (or use vegetable oil)
• Fresh lemon, to garnish

For fresh spinach, wash it well, removing any hard stems, and coarsely chop it into large chunks. Put in a deep pan with a little liquid over a medium heat. Once cooked, drain in a colander for about a quarter hour, then press out any extra water and reserve.

When working with previously frozen spinach, carefully squeeze out extra water.

Heat the olive oil in a skillet over a medium flame and saute the diced onion and garlic until tender, about a few minutes. Take off the stove.

Combine the prepared spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Combine thoroughly until combined. If the preparation looks too soft, add some extra breading.

By hand, shape the preparation into elongated patties a bit bigger than a walnut but less bulky than an chicken egg, and set them on a tray topped with wax paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium flame, preheat oil to a amount of about half an inch. Brown the croquettes a small batch for two to three minutes on both sides, rotating so they are golden everywhere, then put on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to serve

Place the brown lentils in a saucepan and fill with ample cold water. Boil over a medium flame for about twenty minutes or until partially softened, including extra liquid to keep the lentils immersed if needed.

Stir in the bulgur wheat and continue cooking until tender. Strain the mixture thoroughly and reserve in a bowl.

Warm half of the