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Leek Croquettes

Bite-sized crispy croquettes, typically referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish cuisine. These particular leek croquettes offer a delicious blend of savory minced beef with the gentle, sweetly mild essence of fresh leeks, rendering them absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to accompany

Clean the green leeks properly and trim off the roots and the bulk of the green tops. Slice in half lengthways then into 1.5cm rounds. Place in a large skillet and cover with cold water, then heat over a medium flame for about 20 mins or until softened.

Strain the softened leeks and place in a big bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and spice and spice well with pepper and salt. Mix completely using your palms then form a few spoonfuls into a croquette, flattening a little. Put on a plate and continue for the balance of the preparation.

Preheat oil in a skillet to a amount of about ¾ inch over a moderate heat. When the olive oil is hot, cook the fritters in batches until golden on each side. (Do not fill the pan as this reduces the oil temperature of the cooking oil.) Transfer the finished patties to a tray topped with kitchen paper and allow to rest.

Present with lemon wedges.

Keftes de Espinacha

These spinach with cheese patties are a true treat. The golden outside gives way to a smooth interior. The fresh spinach brings a bright, slightly earthy flavor, while the cheese gives a rich, savory smoothness. It's possible to replace the cheesy element with boiled, crushed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for frying (or vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, clean it well, discarding any tough stems, and roughly chop it into sizable portions. Place in a deep pan with a small amount hot water over a medium heat. Once wilted, drain in a colander for about 15 mins, then squeeze out any excess liquid and put aside.

When working with defrosted spinach, completely squeeze out excess liquid.

Warm the olive oil in a frying pan over a medium heat and cook the chopped onion and garlic cloves until softened, about 4 minutes. Take off the stove.

Place the wilted spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir thoroughly until incorporated. If the dough appears too loose, incorporate some extra breadcrumbs.

By hand, form the preparation into oval shapes slightly larger than a nut but less bulky than an large egg, and put them on a plate topped with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium heat, heat olive oil to a level of about 1 centimeter. Fry the fritters a small batch for a couple of minutes on both sides, turning so they are golden brown completely, then put on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these patties are not only delicious but also a wonderfully nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to serve

Put the lentils in a pan and submerge with plenty of fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring additional water to keep the pulses covered if required.

Mix in the bulgur wheat and proceed cooking until fully cooked. Strain the lentils and burghul thoroughly and reserve in a container.

Preheat half of the