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Leek Croquettes

Small pan-fried patties, often referred to as keftedes, stand as a cherished delicacy in Sephardic cuisine. These particular leek fritters deliver a flavorful combination of hearty minced beef with the subtle, mildly sweet essence of leeks, rendering them truly irresistible.

Produces 12

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

Clean the green leeks carefully and remove the roots and the majority of the green stalk. Slice in half lengthways then into 1.5cm rounds. Place in a large skillet and fill with cold water, then cook over a medium flame for about twenty minutes or until tender.

Drain the leeks and place in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and season well with salt and pepper. Stir completely using your palms then shape a few tablespoonfuls into a patty, shaping a slightly. Place on a tray and repeat for the balance of the mixture.

Warm oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, brown the croquettes in batches until golden brown on both sides. (Do not fill the pan as this reduces the temperature of the oil.) Remove the cooked croquettes to a plate lined with absorbent paper and permit to rest.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a genuine treat. The crispy outside opens up to a soft interior. The leafy spinach brings a bright, moderately natural flavor, while the dairy gives a rich, umami smoothness. It's possible to replace the cheesy element with steamed, mashed spuds if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon wedges, to garnish

For raw spinach, wash it carefully, getting rid of any tough stems, and coarsely chop it into large chunks. Place in a big pot with a little hot water over a moderate heat. Once cooked, drain in a sieve for about 15 mins, then squeeze out any extra water and reserve.

When working with previously frozen spinach, thoroughly remove extra water.

Warm the oil in a skillet over a moderate heat and saute the onion and garlic cloves until translucent, about a few minutes. Take off the stove.

Put the prepared spinach, fried onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with seasoning. Mix completely until combined. If the dough seems too soft, incorporate some additional breadcrumbs.

With your fingers, mold the preparation into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and set them on a plate lined with parchment paper. Seal and refrigerate for at least one hour.

In a big skillet over moderate heat, preheat olive oil to a amount of about half an inch. Brown the fritters a few at a time for two to three minutes per side, turning so they are golden brown everywhere, then put on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and tender interior, these croquettes are not only tasty but also a wonderfully healthy snack or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Place the lentils in a pan and submerge with enough cold water. Boil over a moderate heat for about 20 minutes or until partially softened, adding extra liquid to ensure the pulses submerged if required.

Add the bulgur wheat and continue cooking until tender. Strain the mixture well and put aside in a mixing bowl.

Preheat half of the