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Leek Croquettes

Petite fried croquettes, often known as keftedes, are a beloved delicacy in Sephardic Jewish culinary traditions. These wonderful leek patties offer a delicious blend of savory minced beef with the gentle, mildly sweet taste of fresh leeks, making them utterly addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the leeks properly and remove the root ends and the majority of the dark green parts. Chop in half lengthways then into half-inch slices. Put in a deep frying pan and fill with cold water, then simmer over a moderate heat for about 20 minutes or until softened.

Drain the softened leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and paprika and flavor liberally with salt and pepper. Mix completely using your hands then form a several scoops into a patty, pressing a bit. Place on a platter and repeat for the rest of the ingredients.

Preheat olive oil in a frying pan to a level of about 2cm over a medium heat. When the heated oil is ready, fry the croquettes in batches until golden on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the cooking oil.) Take out the finished croquettes to a tray covered with paper towel and let to cool.

Serve with fresh lemon.

Keftes de Espinacha

These cheesy spinach fritters are a real pleasure. The crunchy exterior reveals a creamy filling. The spinach imparts a vibrant, moderately green note, while the cheese offers a rich, umami richness. Feel free to swap the cheesy element with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Olive oil for pan-frying (or sunflower oil)
• Fresh lemon, to serve

When using fresh spinach, wash it carefully, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a bit of liquid over a medium flame. Once wilted, remove in a strainer for about 15 mins, then squeeze out any extra water and put aside.

When working with previously frozen spinach, thoroughly remove unwanted moisture.

Heat the cooking oil in a pan over a moderate heat and saute the onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and season with seasoning. Mix well until blended. If the preparation appears too wet, mix in some additional crumbs.

Using your hands, form the mixture into oval croquettes a bit bigger than a walnut but more compact than an large egg, and put them on a tray lined with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a depth of about 1cm. Cook the fritters a few at a time for a couple of minutes each side, turning so they are golden brown everywhere, then place on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Featuring a golden crust and tender interior, these fritters are not only delicious but also a wonderfully nutritious snack or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to accompany

Add the lentils in a saucepan and submerge with ample cold water. Cook over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to maintain the pulses submerged if required.

Mix in the burghul and continue cooking until softened. Strain the lentils and burghul well and set aside in a mixing bowl.

Preheat a portion of the