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Leek Croquettes

Bite-sized crispy croquettes, typically called keftedes, represent a treasured signature dish in Sephardic Jewish culinary traditions. These leek patties present a delicious combination of savory ground beef with the delicate, sweetly mild essence of tender leeks, making them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Wash the leeks properly and remove the roots and most of the green stalk. Chop lengthwise lengthways then into 1.5cm pieces. Transfer in a large skillet and submerge with cold water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and spice generously with pepper and salt. Stir well using your fingers then mold a couple of tablespoonfuls into a patty, flattening a little. Set on a tray and repeat for the rest of the ingredients.

Warm cooking oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is ready, brown the fritters in small batches until golden on each side. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the cooked patties to a dish lined with kitchen paper and permit to drain.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a real delight. The crunchy crust opens up to a creamy interior. The spinach adds a vibrant, moderately green note, while the grated cheese provides a rich, savory creaminess. You can substitute the cheese with cooked, pureed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon wedges, to serve

If using raw spinach, wash it carefully, getting rid of any stalks, and cut into it into large chunks. Place in a big pot with a little water over a moderate heat. Once softened, strain in a colander for about 15 minutes, then press out any excess liquid and reserve.

When working with defrosted spinach, thoroughly press out excess liquid.

Warm the cooking oil in a frying pan over a medium heat and saute the diced onion and minced garlic until translucent, about four minutes. Turn off the stove.

Place the prepared spinach, fried onion and softened garlic, kefalotyri, ricotta, grated nutmeg, red spice, breading and beaten eggs in a large bowl and season with salt and pepper. Combine thoroughly until incorporated. If the dough appears too loose, mix in some additional breading.

With your fingers, mold the mixture into elongated patties a bit bigger than a walnut but smaller than an chicken egg, and place them on a plate topped with wax paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, warm oil to a depth of about 1 centimeter. Fry the patties a small batch for 2–3 minutes on both sides, turning so they are golden brown completely, then put on absorbent paper.

Offer with fresh lemon.

Lentil Patties

With their golden crust and soft inside, these croquettes are not only delicious but also a highly nutritious bite or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to taste
• Yogurt and fresh lemon, to garnish

Place the lentils in a saucepan and cover with plenty of water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to keep the legumes immersed if required.

Mix in the burghul and keep cooking until fully cooked. Drain the ingredients completely and reserve in a container.

Preheat a portion of the