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Leek Croquettes

Small fried fritters, commonly called keftedes, are a cherished delicacy in Sephardic culinary traditions. These wonderful leek croquettes offer a delicious combination of savory beef with the delicate, slightly sweet essence of leeks, and they are truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Clean the green leeks carefully and trim off the roots and the bulk of the green stalk. Chop into halves longways then into half-inch slices. Transfer in a large skillet and fill with cold water, then cook over a medium flame for about twenty minutes or until cooked through.

Remove the water from the softened leeks and place in a mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and spice and spice generously with salt and pepper. Stir completely using your hands then mold a several scoops into a patty, flattening a bit. Place on a platter and repeat for the remaining of the preparation.

Preheat cooking oil in a pan to a depth of about 2cm over a moderate heat. When the heated oil is hot, brown the patties in batches until golden on each side. (Don't overcrowd the pan as this reduces the heat of the oil.) Take out the ready patties to a plate covered with paper towel and allow to drain.

Present with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a real delight. The golden crust reveals a soft center. The fresh spinach imparts a bright, somewhat earthy taste, while the grated cheese offers a rich, flavorful smoothness. You can substitute the dairy cheese with steamed, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon wedges, to serve

When using leafy greens, rinse it well, removing any stalks, and cut into it into big pieces. Transfer in a big pot with a bit of liquid over a medium heat. Once softened, remove in a colander for about 15 mins, then remove any extra water and set aside.

For defrosted spinach, thoroughly remove extra water.

Heat the cooking oil in a skillet over a medium flame and fry the chopped onion and garlic until softened, about four minutes. Take off the flame.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, ricotta, nutmeg, paprika, breading and eggs in a container and season with salt and pepper. Stir completely until combined. If the preparation seems too soft, incorporate some more breading.

With your fingers, mold the mixture into oval shapes slightly larger than a walnut shell but more compact than an egg, and set them on a plate covered with parchment paper. Seal and chill for at least 1 hour.

In a wide pan over medium heat, heat cooking oil to a level of about 1cm. Brown the patties a few at a time for two to three minutes per side, rotating so they are golden brown completely, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these croquettes are not only delicious but also a wonderfully wholesome bite or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to serve

Add the lentils in a pot and fill with plenty of water. Boil over a medium heat for about 20 mins or until almost cooked, including extra liquid to ensure the legumes submerged if necessary.

Stir in the burghul and keep cooking until tender. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Warm 50% of the