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Leek Croquettes

Petite fried croquettes, commonly referred to as keftedes, are a beloved speciality in Sephardic Jewish cuisine. These leek patties present a tasty combination of hearty beef with the delicate, slightly sweet flavour of tender leeks, rendering them utterly addictive.

Makes 12

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

Clean the fresh leeks properly and remove the roots and the bulk of the green tops. Cut in half lengthways then into half-inch rounds. Transfer in a deep pan and submerge with water, then heat over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and put in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and paprika and flavor liberally with pepper and salt. Stir completely using your fingers then shape a few scoops into a patty, pressing a slightly. Place on a plate and continue for the remaining of the preparation.

Preheat olive oil in a frying pan to a level of about 2 centimeters over a medium flame. When the oil is hot, cook the patties in small groups until crispy on both sides. (Do not fill the frying pan as this reduces the heat of the oil.) Transfer the cooked croquettes to a tray topped with absorbent paper and let to drain.

Present with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a genuine delight. The crunchy crust reveals a soft interior. The spinach brings a bright, slightly natural flavor, while the cheese gives a rich, umami smoothness. You can substitute the dairy cheese with steamed, crushed spuds if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

If using leafy greens, clean it thoroughly, removing any hard stems, and cut into it into large chunks. Transfer in a deep pan with a little liquid over a moderate heat. Once cooked, drain in a strainer for about 15 mins, then squeeze out any extra water and set aside.

If using defrosted spinach, completely squeeze out unwanted moisture.

Warm the oil in a pan over a medium heat and fry the diced onion and minced garlic until tender, about 4 minutes. Turn off the stove.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a container and season with seasoning. Combine thoroughly until incorporated. If the preparation seems too soft, add some more breading.

By hand, shape the preparation into oval shapes slightly larger than a nut but less bulky than an chicken egg, and put them on a baking sheet covered with wax paper. Cover and cool for at least one hour.

In a large frying pan over moderate heat, heat oil to a amount of about 1 centimeter. Fry the patties a few at a time for a couple of minutes per side, rotating so they are crispy everywhere, then put on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these patties are not only tasty but also a highly healthy snack or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to accompany

Place the brown lentils in a saucepan and fill with plenty of fresh water. Simmer over a medium heat for about 20 mins or until nearly done, pouring more water to keep the legumes submerged if needed.

Stir in the bulgur wheat and keep cooking until fully cooked. Strain the lentils and burghul well and reserve in a container.

Heat half of the