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Leek Croquettes

Bite-sized crispy patties, typically known as keftedes, represent a cherished signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes deliver a tasty blend of savory minced beef with the delicate, sweetly mild essence of fresh leeks, and they are truly crave-worthy.

Makes 12

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

Wash the green leeks carefully and cut away the roots and most of the dark green parts. Chop lengthwise along the length then into 1.5cm pieces. Transfer in a large skillet and fill with fresh water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the leeks and place in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and spice generously with pepper and salt. Combine thoroughly using your palms then mold a few spoonfuls into a croquette, pressing a little. Put on a tray and proceed for the remaining of the ingredients.

Warm oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the fritters in small batches until golden on both sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Remove the ready croquettes to a dish lined with absorbent paper and let to cool.

Present with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach fritters are a real pleasure. The golden exterior opens up to a soft center. The spinach imparts a vibrant, somewhat natural taste, while the dairy gives a deep, savory creaminess. It's possible to replace the cheese with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to accompany

For raw spinach, wash it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount water over a medium heat. Once softened, remove in a strainer for about 15 minutes, then squeeze out any excess liquid and put aside.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the cooking oil in a skillet over a moderate heat and fry the diced onion and garlic cloves until translucent, about a few minutes. Turn off the stove.

Put the prepared spinach, fried onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and season with pepper and salt. Mix completely until blended. If the dough looks too wet, incorporate some additional breading.

By hand, shape the dough into oval croquettes slightly larger than a walnut shell but less bulky than an egg, and put them on a plate lined with wax paper. Wrap and chill for at least 1 hour.

In a wide pan over medium heat, warm oil to a level of about 1 centimeter. Fry the patties a handful for two to three minutes per side, turning so they are golden brown completely, then place on paper towel.

Present with lemon slices.

Lentil Patties

With their golden crust and tender interior, these patties are not only tasty but also a highly healthy snack or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to serve

Add the lentils in a pot and fill with enough water. Cook over a medium heat for about 20 minutes or until partially softened, adding additional water to keep the lentils covered if required.

Stir in the bulgur wheat and continue cooking until fully cooked. Remove the water from the ingredients thoroughly and put aside in a container.

Preheat a portion of the