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Leek Croquettes

Small pan-fried patties, often referred to as keftedes, are a beloved signature dish in Sephardic cuisine. These leek patties offer a delicious combination of hearty ground beef with the gentle, slightly sweet flavour of fresh leeks, making them absolutely irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Clean the leeks carefully and trim off the base and most of the dark green parts. Cut lengthwise longways then into 1.5-centimeter slices. Transfer in a deep frying pan and submerge with fresh water, then cook over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and put in a mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice liberally with seasoning. Mix well using your fingers then form a few spoonfuls into a croquette, flattening a little. Place on a tray and proceed for the balance of the preparation.

Heat oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the oil is hot, cook the fritters in batches until crispy on both sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Remove the finished patties to a dish topped with paper towel and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a genuine delight. The crunchy outside opens up to a smooth filling. The leafy spinach adds a fresh, slightly green taste, while the dairy offers a rich, savory smoothness. Feel free to swap the dairy cheese with cooked, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or use neutral oil)
• Fresh lemon, to garnish

When using leafy greens, rinse it carefully, getting rid of any tough stems, and roughly chop it into large chunks. Place in a deep pan with a bit of hot water over a moderate heat. Once wilted, drain in a sieve for about a quarter hour, then remove any remaining moisture and reserve.

When working with previously frozen spinach, carefully squeeze out extra water.

Preheat the cooking oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until tender, about four minutes. Turn off the stove.

Put the cooked spinach, fried onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and flavor with pepper and salt. Stir completely until combined. If the dough looks too wet, add some more crumbs.

By hand, mold the mixture into elongated patties a bit bigger than a walnut but less bulky than an large egg, and place them on a tray topped with baking paper. Seal and cool for at least one hour.

In a large frying pan over medium heat, warm cooking oil to a level of about half an inch. Fry the fritters a handful for two to three minutes per side, rotating so they are golden all over, then put on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a wonderfully healthy snack or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to accompany

Put the lentils in a saucepan and submerge with ample water. Simmer over a medium heat for about 20 mins or until nearly done, adding more water to keep the lentils covered if needed.

Stir in the bulgur wheat and keep cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a container.

Preheat half of the