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Leek Croquettes

Small crispy fritters, commonly called keftedes, represent a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek fritters present a tasty combination of rich ground beef with the gentle, mildly sweet taste of leeks, and they are truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the green leeks carefully and cut away the base and the majority of the green tops. Chop lengthwise longways then into 1.5cm slices. Put in a large skillet and cover with water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the leeks and put in a big bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and flavor generously with seasoning. Stir thoroughly using your fingers then mold a couple of spoonfuls into a ball, flattening a bit. Place on a tray and proceed for the remaining of the preparation.

Warm cooking oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is ready, brown the croquettes in batches until golden on each side. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Transfer the ready patties to a tray topped with kitchen paper and permit to drain.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese patties are a true pleasure. The golden exterior gives way to a soft center. The leafy spinach imparts a bright, somewhat earthy taste, while the dairy offers a rich, savory smoothness. Feel free to swap the cheesy element with boiled, pureed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon wedges, to garnish

When using leafy greens, clean it thoroughly, getting rid of any stalks, and coarsely chop it into large chunks. Place in a deep pan with a little hot water over a medium flame. Once softened, strain in a strainer for about 15 mins, then remove any excess liquid and set aside.

When working with previously frozen spinach, thoroughly press out unwanted moisture.

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

Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix well until incorporated. If the dough looks too loose, mix in some extra breadcrumbs.

With your fingers, form the mixture into oval shapes slightly larger than a walnut but less bulky than an chicken egg, and place them on a baking sheet topped with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, heat cooking oil to a amount of about 1cm. Fry the croquettes a small batch for a couple of minutes on both sides, turning so they are golden completely, then place on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

With their crunchy outside and moist center, these croquettes are not only flavorful but also a extremely healthy appetizer or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to accompany

Place the lentils in a pan and cover with ample cold water. Boil over a medium heat for about 20 mins or until partially softened, including extra liquid to keep the lentils immersed if required.

Mix in the cracked wheat and keep cooking until tender. Remove the water from the mixture thoroughly and set aside in a container.

Heat half of the