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Leek Croquettes

Petite crispy patties, typically known as keftedes, represent a cherished delicacy in Sephardic cooking. These wonderful leek fritters deliver a delicious blend of savory ground beef with the delicate, slightly sweet taste of leeks, making them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to garnish

Thoroughly wash the leeks well and trim off the root ends and most of the green stalk. Slice in half lengthways then into 1.5cm rounds. Transfer in a deep pan and submerge with water, then simmer over a medium flame for about 20 mins or until cooked through.

Drain the leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and paprika and spice well with pepper and salt. Combine thoroughly using your hands then shape a few spoonfuls into a patty, flattening a slightly. Place on a platter and proceed for the rest of the preparation.

Preheat oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is sizzling, fry the patties in batches until golden on all sides. (Avoid overcrowding the skillet as this drops the heat of the cooking oil.) Transfer the cooked croquettes to a plate lined with paper towel and permit to drain.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a genuine treat. The golden outside gives way to a smooth interior. The spinach imparts a vibrant, somewhat natural flavor, while the dairy gives a rich, umami creaminess. You can substitute the cheese with steamed, crushed potato if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

For raw spinach, wash it well, discarding any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a small amount liquid over a medium flame. Once wilted, remove in a sieve for about 15 minutes, then remove any extra water and set aside.

If using defrosted spinach, completely squeeze out extra water.

Heat the oil in a skillet over a medium flame and saute the chopped onion and garlic until softened, about 4 minutes. Take off the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with seasoning. Combine completely until combined. If the preparation appears too wet, add some extra crumbs.

With your fingers, mold the dough into elongated patties slightly larger than a walnut but smaller than an chicken egg, and set them on a plate topped with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over medium heat, warm cooking oil to a depth of about half an inch. Fry the patties a handful for a couple of minutes on both sides, turning so they are crispy everywhere, then put on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and tender interior, these fritters are not only tasty but also a highly healthy bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Put the dry lentils in a pan and submerge with ample cold water. Boil over a medium flame for about 20 mins or until partially softened, pouring additional water to keep the pulses submerged if needed.

Stir in the bulgur wheat and continue cooking until tender. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.

Warm 50% of the