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Leek Croquettes

Small crispy patties, commonly known as keftedes, are a treasured speciality in Sephardic culinary traditions. These leek fritters offer a tasty fusion of rich ground beef with the gentle, mildly sweet flavour of tender leeks, making them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks carefully and trim off the root ends and most of the dark green parts. Cut into halves lengthways then into half-inch slices. Transfer in a large skillet and fill with water, then simmer over a moderate heat for about twenty minutes or until softened.

Remove the water from the leeks and place in a mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and flavor liberally with salt and pepper. Combine well using your hands then shape a few tablespoonfuls into a ball, pressing a slightly. Put on a tray and repeat for the remaining of the preparation.

Heat olive oil in a skillet to a depth of about 2cm over a moderate heat. When the oil is sizzling, cook the croquettes in small batches until crispy on all sides. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Take out the finished fritters to a tray covered with paper towel and permit to cool.

Present with lemon wedges.

Keftes de Espinacha

These spinach with cheese croquettes are a true delight. The golden exterior opens up to a soft filling. The spinach imparts a bright, slightly earthy flavor, while the dairy gives a rich, umami creaminess. It's possible to replace the dairy cheese with steamed, mashed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Fresh lemon, to serve

For fresh spinach, wash it well, getting rid of any hard stems, and cut into it into large chunks. Transfer in a deep pan with a small amount water over a moderate heat. Once wilted, strain in a sieve for about a quarter hour, then press out any excess liquid and reserve.

When working with previously frozen spinach, thoroughly remove extra water.

Preheat the oil in a pan over a medium heat and cook the chopped onion and garlic until tender, about 4 minutes. Remove from the stove.

Combine the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Combine well until combined. If the preparation looks too loose, mix in some additional breadcrumbs.

By hand, shape the preparation into oval croquettes slightly larger than a nut but smaller than an chicken egg, and set them on a baking sheet topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, warm olive oil to a amount of about 1cm. Cook the fritters a few at a time for 2–3 minutes per side, flipping so they are golden brown all over, then place on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these fritters are not only tasty but also a highly healthy bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to garnish

Put the dry lentils in a pan and cover with ample water. Cook over a medium flame for about 20 mins or until partially softened, including additional water to keep the pulses covered if required.

Stir in the burghul and keep cooking until tender. Remove the water from the ingredients completely and reserve in a bowl.

Preheat 50% of the