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Leek Croquettes

Bite-sized crispy fritters, commonly called keftedes, represent a treasured signature dish in Sephardic Jewish cooking. These leek fritters deliver a delicious combination of savory ground beef with the subtle, slightly sweet essence of tender leeks, rendering them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Wash the fresh leeks properly and remove the roots and the bulk of the green tops. Slice in half longways then into half-inch pieces. Put in a deep frying pan and cover with cold water, then simmer over a moderate heat for about 20 minutes or until softened.

Remove the water from the softened leeks and place in a big bowl with the ground beef, eggs, crumbs, chopped dill, parsley and sweet paprika and season liberally with pepper and salt. Stir well using your palms then form a several scoops into a ball, pressing a bit. Set on a tray and repeat for the balance of the ingredients.

Heat olive oil in a skillet to a level of about 2cm over a medium heat. When the oil is ready, fry the croquettes in small batches until crispy on all sides. (Do not fill the frying pan as this reduces the heat of the oil.) Take out the finished fritters to a plate covered with kitchen paper and permit to drain.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a genuine pleasure. The crispy exterior gives way to a creamy filling. The fresh spinach imparts a bright, slightly earthy flavor, while the grated cheese gives a deep, savory richness. You can substitute the dairy cheese with cooked, crushed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Lemon slices, to serve

For fresh spinach, rinse it carefully, discarding any hard stems, and cut into it into large chunks. Put in a big pot with a bit of liquid over a medium heat. Once softened, drain in a strainer for about 15 mins, then press out any extra water and set aside.

For previously frozen spinach, thoroughly press out excess liquid.

Heat the oil in a frying pan over a medium heat and fry the chopped onion and garlic until softened, about 4 minutes. Take off the heat.

Place the cooked spinach, fried onion and softened garlic, grated cheese, ricotta, spice, paprika, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Mix completely until incorporated. If the mixture looks too loose, incorporate some extra crumbs.

Using your hands, form the mixture into elongated patties a bit bigger than a walnut shell but more compact than an egg, and set them on a baking sheet topped with parchment paper. Cover and cool for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a level of about 1cm. Brown the croquettes a few at a time for a couple of minutes each side, rotating so they are golden everywhere, then place on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these croquettes are not only delicious but also a highly healthy snack or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to garnish

Put the lentils in a saucepan and submerge with ample fresh water. Boil over a medium heat for about 20 mins or until partially softened, pouring extra liquid to keep the lentils immersed if required.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the mixture well and reserve in a mixing bowl.

Heat 50% of the