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Leek Croquettes

Bite-sized fried croquettes, typically referred to as keftedes, represent a treasured speciality in Sephardic Jewish cuisine. These particular leek patties present a tasty blend of savory ground beef with the delicate, sweetly mild essence of tender leeks, and they are absolutely crave-worthy.

Produces 12

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

Wash the fresh leeks well and remove the roots and the bulk of the green tops. Chop into halves along the length then into 1.5-centimeter pieces. Put in a deep frying pan and submerge with fresh water, then cook over a medium flame for about 20 minutes or until softened.

Drain the leeks and put in a mixing bowl with the minced beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and season well with salt and pepper. Mix completely using your fingers then shape a few scoops into a ball, flattening a slightly. Put on a tray and proceed for the rest of the ingredients.

Warm olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the croquettes in batches until golden on both sides. (Do not fill the skillet as this drops the temperature of the oil.) Take out the ready patties to a plate topped with kitchen paper and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These spinach with cheese croquettes are a genuine delight. The golden outside reveals a creamy filling. The leafy spinach imparts a fresh, somewhat natural taste, while the cheese offers a deep, umami smoothness. You can substitute the cheesy element with steamed, crushed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

When using fresh spinach, clean it carefully, discarding any tough stems, and cut into it into large chunks. Place in a big pot with a bit of hot water over a medium flame. Once wilted, strain in a sieve for about a quarter hour, then remove any excess liquid and put aside.

If using thawed frozen spinach, carefully press out unwanted moisture.

Warm the oil in a pan over a moderate heat and fry the onion and minced garlic until tender, about 4 minutes. Turn off the heat.

Combine the prepared spinach, sauteed onion and garlic, kefalotyri, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine completely until incorporated. If the preparation appears too wet, incorporate some extra breading.

Using your hands, shape the dough into oval croquettes a bit bigger than a walnut but more compact than an large egg, and place them on a baking sheet covered with parchment paper. Cover and refrigerate for at least one hour.

In a wide pan over medium flame, preheat oil to a level of about 1cm. Cook the croquettes a few at a time for two to three minutes per side, flipping so they are golden brown everywhere, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Boasting a golden crust and tender interior, these patties are not only delicious but also a highly nutritious bite or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to garnish

Place the lentils in a saucepan and fill with plenty of water. Cook over a moderate heat for about 20 minutes or until partially softened, adding extra liquid to maintain the lentils covered if required.

Stir in the burghul and continue cooking until softened. Remove the water from the mixture well and set aside in a container.

Heat a portion of the