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Leek Croquettes

Petite fried croquettes, often known as keftedes, stand as a cherished signature dish in Sephardic culinary traditions. These particular leek croquettes present a tasty fusion of hearty minced beef with the delicate, slightly sweet essence of leeks, rendering them absolutely addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the leeks well and trim off the root ends and the majority of the green tops. Chop lengthwise longways then into 1.5cm rounds. Put in a deep pan and submerge with fresh water, then cook over a medium flame for about 20 mins or until cooked through.

Drain the leeks and place in a mixing bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and spice and spice well with pepper and salt. Mix thoroughly using your fingers then form a couple of spoonfuls into a croquette, flattening a slightly. Place on a platter and continue for the rest of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is ready, cook the croquettes in batches until golden brown on each side. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Take out the finished patties to a dish lined with kitchen paper and allow to cool.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a true delight. The crunchy crust gives way to a smooth interior. The fresh spinach imparts a fresh, somewhat earthy note, while the dairy offers a deep, umami smoothness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if required
• 3 eggs
• Cooking oil for frying (or alternatively neutral oil)
• Fresh lemon, to garnish

If using leafy greens, clean it thoroughly, getting rid of any stalks, and cut into it into large chunks. Place in a deep pan with a small amount liquid over a medium flame. Once softened, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and put aside.

If using previously frozen spinach, carefully squeeze out extra water.

Warm the olive oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until softened, about a few minutes. Take off the heat.

Place the wilted spinach, fried onion and sauteed garlic, grated cheese, soft cheese, spice, paprika, breading and eggs in a big mixing bowl and spice with seasoning. Combine well until combined. If the preparation looks too wet, mix in some more breadcrumbs.

With your fingers, mold the mixture into oval croquettes slightly larger than a nut but smaller than an large egg, and put them on a baking sheet covered with baking paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over moderate heat, heat oil to a level of about half an inch. Brown the patties a handful for a couple of minutes on both sides, turning so they are golden brown completely, then put on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these patties are not only flavorful but also a highly healthy bite or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to garnish

Add the dry lentils in a pot and submerge with ample fresh water. Cook over a medium heat for about 20 mins or until nearly done, adding extra liquid to keep the lentils covered if necessary.

Add the burghul and continue cooking until fully cooked. Drain the lentils and burghul well and set aside in a container.

Warm a portion of the