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Leek Croquettes

Small crispy croquettes, often known as keftedes, are a beloved signature dish in Sephardic Jewish cooking. These leek fritters deliver a flavorful fusion of savory minced beef with the delicate, slightly sweet flavour of tender leeks, making them utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the leeks properly and trim off the root ends and most of the dark green parts. Slice lengthwise longways then into half-inch slices. Put in a deep frying pan and submerge with water, then heat over a medium flame for about 20 minutes or until tender.

Strain the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and spice and flavor generously with seasoning. Stir thoroughly using your fingers then mold a few spoonfuls into a croquette, pressing a bit. Put on a tray and proceed for the remaining of the preparation.

Warm oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is hot, brown the patties in batches until golden on all sides. (Do not fill the pan as this drops the temperature of the oil.) Take out the ready croquettes to a dish topped with kitchen paper and permit to rest.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a real treat. The crunchy crust gives way to a creamy filling. The leafy spinach brings a vibrant, somewhat earthy taste, while the dairy gives a deep, savory richness. It's possible to replace the cheesy element with cooked, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if required
• 3 large eggs
• Olive oil for deep-frying (or sunflower oil)
• Fresh lemon, to garnish

If using leafy greens, clean it thoroughly, removing any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a little water over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

If using previously frozen spinach, thoroughly squeeze out excess liquid.

Heat the oil in a skillet over a medium heat and cook the chopped onion and garlic cloves until softened, about a few minutes. Remove from the flame.

Place the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Combine completely until blended. If the preparation appears too loose, mix in some more breading.

Using your hands, shape the dough into oval croquettes slightly larger than a walnut shell but smaller than an chicken egg, and put them on a baking sheet covered with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over moderate heat, warm oil to a amount of about 1cm. Brown the fritters a few at a time for two to three minutes per side, turning so they are crispy everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

With their golden crust and moist center, these patties are not only tasty but also a wonderfully wholesome bite or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and fill with enough water. Boil over a medium heat for about 20 mins or until nearly done, including extra liquid to keep the lentils covered if required.

Stir in the cracked wheat and continue cooking until softened. Drain the lentils and burghul completely and put aside in a mixing bowl.

Warm half of the