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Leek Croquettes

Bite-sized crispy patties, typically called keftedes, stand as a cherished delicacy in Sephardic Jewish cuisine. These leek croquettes present a tasty combination of rich beef with the delicate, slightly sweet flavour of fresh leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks well and trim off the root ends and the majority of the dark green parts. Chop into halves along the length then into 1.5-centimeter rounds. Put in a large skillet and fill with cold water, then heat over a moderate heat for about 20 mins or until tender.

Drain the cooked leeks and transfer in a mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, parsley and sweet paprika and spice liberally with salt and pepper. Mix well using your hands then mold a couple of tablespoonfuls into a ball, flattening a bit. Put on a plate and proceed for the balance of the ingredients.

Warm oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the oil is hot, fry the patties in small groups until crispy on each side. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Transfer the ready fritters to a tray topped with paper towel and allow to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a real treat. The golden exterior gives way to a soft center. The fresh spinach adds a fresh, moderately natural note, while the cheese offers a rich, flavorful creaminess. It's possible to replace the cheese with steamed, mashed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for frying (or use vegetable oil)
• Lemon wedges, to accompany

If using leafy greens, wash it well, getting rid of any tough stems, and cut into it into big pieces. Put in a large saucepan with a little hot water over a medium heat. Once softened, strain in a sieve for about 15 minutes, then press out any extra water and set aside.

When working with previously frozen spinach, completely squeeze out unwanted moisture.

Preheat the olive oil in a pan over a medium flame and saute the diced onion and garlic cloves until tender, about four minutes. Take off the flame.

Put the wilted spinach, cooked onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and spice with pepper and salt. Stir well until combined. If the dough seems too soft, mix in some extra breading.

With your fingers, shape the dough into elongated patties somewhat larger than a walnut shell but less bulky than an chicken egg, and put them on a baking sheet lined with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, preheat oil to a level of about 1cm. Cook the croquettes a small batch for 2–3 minutes each side, turning so they are golden brown completely, then put on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Boasting a golden crust and tender interior, these fritters are not only tasty but also a extremely wholesome bite or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to garnish

Place the lentils in a saucepan and cover with enough water. Boil over a moderate heat for about 20 mins or until almost cooked, pouring additional water to ensure the lentils covered if required.

Add the bulgur wheat and keep cooking until fully cooked. Drain the lentils and burghul well and put aside in a mixing bowl.

Preheat a portion of the