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Leek Croquettes

Petite fried fritters, commonly referred to as keftedes, are a treasured delicacy in Sephardic Jewish cuisine. These particular leek croquettes deliver a delicious fusion of savory beef with the subtle, sweetly mild taste of leeks, making them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks carefully and trim off the roots and the majority of the dark green parts. Chop in half along the length then into 1.5cm pieces. Transfer in a large skillet and fill with water, then cook over a moderate heat for about 20 mins or until softened.

Drain the leeks and put in a big bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and paprika and spice liberally with salt and pepper. Stir well using your palms then form a few scoops into a croquette, pressing a little. Put on a plate and continue for the balance of the ingredients.

Preheat cooking oil in a skillet to a depth of about 2cm over a medium heat. When the heated oil is ready, cook the croquettes in small batches until crispy on both sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Transfer the finished patties to a tray covered with absorbent paper and allow to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese fritters are a real treat. The crispy outside gives way to a creamy filling. The spinach imparts a vibrant, slightly earthy note, while the grated cheese provides a deep, umami richness. It's possible to replace the dairy cheese with steamed, mashed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to serve

When using fresh spinach, clean it carefully, getting rid of any tough stems, and cut into it into large chunks. Put in a big pot with a small amount water over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then press out any excess liquid and set aside.

If using defrosted spinach, carefully squeeze out excess liquid.

Heat the oil in a frying pan over a medium heat and saute the onion and garlic cloves until tender, about four minutes. Turn off the flame.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and beaten eggs in a container and flavor with seasoning. Mix thoroughly until combined. If the preparation seems too loose, mix in some additional breading.

By hand, mold the dough into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and place them on a tray lined with baking paper. Seal and refrigerate for at least one hour.

In a large frying pan over moderate heat, heat oil to a amount of about 1cm. Fry the patties a few at a time for two to three minutes each side, flipping so they are golden all over, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Boasting a crispy exterior and moist center, these croquettes are not only tasty but also a highly healthy bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to accompany

Put the dry lentils in a pan and fill with ample cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring extra liquid to ensure the pulses immersed if necessary.

Mix in the cracked wheat and continue cooking until fully cooked. Drain the ingredients thoroughly and put aside in a bowl.

Heat 50% of the