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Leek Croquettes

Small crispy croquettes, often referred to as keftedes, represent a cherished signature dish in Sephardic cooking. These particular leek patties deliver a flavorful combination of rich minced beef with the gentle, slightly sweet essence of leeks, making them utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks well and remove the root ends and the bulk of the green stalk. Cut in half longways then into 1.5cm rounds. Place in a large skillet and fill with fresh water, then cook over a moderate heat for about 20 minutes or until cooked through.

Drain the cooked leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and spice and spice generously with salt and pepper. Stir completely using your fingers then form a few scoops into a ball, shaping a slightly. Put on a plate and continue for the balance of the ingredients.

Heat olive oil in a skillet to a amount of about ¾ inch over a medium flame. When the olive oil is sizzling, cook the croquettes in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Remove the cooked patties to a dish lined with kitchen paper and let to rest.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a genuine pleasure. The golden crust reveals a soft filling. The leafy spinach adds a vibrant, slightly green note, while the dairy provides a rich, flavorful richness. It's possible to replace the cheese with cooked, pureed potato if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to serve

For fresh spinach, rinse it thoroughly, discarding any tough stems, and cut into it into sizable portions. Place in a large saucepan with a little hot water over a medium flame. Once cooked, drain in a strainer for about 15 minutes, then press out any excess liquid and put aside.

If using defrosted spinach, carefully remove unwanted moisture.

Warm the cooking oil in a frying pan over a medium flame and cook the onion and garlic until translucent, about a few minutes. Turn off the heat.

Put the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, red spice, breading and beaten eggs in a big mixing bowl and flavor with seasoning. Stir thoroughly until incorporated. If the preparation appears too loose, incorporate some more breadcrumbs.

With your fingers, shape the mixture into oval shapes slightly larger than a walnut shell but more compact than an egg, and set them on a tray covered with wax paper. Seal and chill for at least 60 minutes.

In a wide pan over moderate heat, heat olive oil to a depth of about 1 centimeter. Brown the fritters a small batch for a couple of minutes each side, turning so they are crispy all over, then put on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Boasting a golden crust and moist center, these croquettes are not only delicious but also a highly wholesome bite or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a saucepan and fill with plenty of water. Cook over a medium heat for about twenty minutes or until almost cooked, adding more water to ensure the lentils submerged if needed.

Stir in the cracked wheat and continue cooking until softened. Remove the water from the ingredients well and set aside in a bowl.

Preheat 50% of the