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Leek Croquettes

Petite fried patties, typically referred to as keftedes, are a beloved speciality in Sephardic Jewish cooking. These wonderful leek fritters deliver a delicious combination of savory minced beef with the delicate, mildly sweet flavour of tender leeks, making them utterly irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks properly and remove the root ends and the bulk of the dark green parts. Slice in half longways then into 1.5-centimeter pieces. Put in a deep frying pan and submerge with fresh water, then cook over a medium heat for about 20 mins or until softened.

Drain the cooked leeks and put in a big bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and season generously with salt and pepper. Combine well using your palms then form a several spoonfuls into a ball, flattening a slightly. Put on a tray and continue for the balance of the mixture.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, fry the patties in small batches until crispy on each side. (Don't overcrowd the skillet as this lowers the heat of the oil.) Remove the cooked croquettes to a plate lined with absorbent paper and allow to drain.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a real pleasure. The golden crust reveals a soft filling. The leafy spinach brings a vibrant, somewhat green flavor, while the cheese gives a rich, umami smoothness. Feel free to swap the cheese with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to serve

When using leafy greens, clean it thoroughly, removing any stalks, and roughly chop it into sizable portions. Place in a large saucepan with a small amount water over a medium flame. Once softened, strain in a sieve for about a quarter hour, then press out any excess liquid and put aside.

If using previously frozen spinach, completely remove unwanted moisture.

Preheat the oil in a frying pan over a moderate heat and fry the onion and garlic cloves until tender, about a few minutes. Remove from the heat.

Place the prepared spinach, fried onion and garlic, grated cheese, soft cheese, spice, red spice, dry crumbs and eggs in a container and season with pepper and salt. Combine thoroughly until combined. If the dough appears too soft, mix in some extra crumbs.

With your fingers, mold the preparation into oval shapes a bit bigger than a walnut shell but smaller than an large egg, and put them on a baking sheet lined with parchment paper. Seal and chill for at least 1 hour.

In a wide pan over moderate heat, preheat oil to a level of about 1 centimeter. Fry the fritters a small batch for 2–3 minutes on both sides, flipping so they are crispy everywhere, then put on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these croquettes are not only delicious but also a extremely healthy snack or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to serve

Add the brown lentils in a pot and fill with plenty of fresh water. Boil over a medium heat for about 20 mins or until partially softened, including additional water to maintain the lentils covered if needed.

Mix in the bulgur wheat and keep cooking until tender. Drain the lentils and burghul thoroughly and set aside in a mixing bowl.

Preheat half of the