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Leek Croquettes

Bite-sized fried croquettes, often called keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek patties deliver a flavorful blend of hearty beef with the delicate, sweetly mild taste of leeks, making them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to accompany

Clean the fresh leeks carefully and cut away the base and the majority of the green stalk. Chop in half along the length then into half-inch rounds. Place in a deep pan and submerge with water, then simmer over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and put in a large mixing bowl with the minced beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and season liberally with salt and pepper. Combine completely using your palms then mold a couple of spoonfuls into a croquette, flattening a bit. Place on a platter and repeat for the balance of the ingredients.

Preheat olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, fry the fritters in small batches until golden brown on each side. (Do not fill the skillet as this drops the temperature of the oil.) Transfer the cooked croquettes to a dish lined with paper towel and let to drain.

Serve with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a true pleasure. The golden outside gives way to a soft filling. The leafy spinach adds a vibrant, somewhat natural note, while the dairy provides a deep, umami creaminess. Feel free to swap the dairy cheese with cooked, pureed potato if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to garnish

For raw spinach, rinse it carefully, removing any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a little liquid over a medium heat. Once softened, drain in a colander for about a quarter hour, then press out any remaining moisture and reserve.

When working with defrosted spinach, completely squeeze out extra water.

Preheat the olive oil in a frying pan over a medium heat and fry the diced onion and minced garlic until tender, about a few minutes. Remove from the heat.

Place the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and beaten eggs in a container and flavor with seasoning. Combine well until blended. If the dough seems too soft, mix in some additional breadcrumbs.

By hand, form the mixture into oval croquettes a bit bigger than a walnut but smaller than an large egg, and set them on a plate topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, warm oil to a depth of about half an inch. Cook the fritters a few at a time for a couple of minutes each side, rotating so they are golden brown everywhere, then put on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and moist center, these fritters are not only tasty but also a extremely nutritious snack or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to accompany

Place the brown lentils in a pan and fill with enough cold water. Boil over a medium flame for about 20 minutes or until partially softened, including more water to ensure the lentils submerged if required.

Add the burghul and keep cooking until softened. Strain the mixture well and set aside in a container.

Warm 50% of the