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Leek Croquettes

Small fried fritters, often called keftedes, represent a treasured signature dish in Sephardic Jewish cooking. These leek fritters offer a delicious blend of rich beef with the subtle, sweetly mild taste of tender leeks, making them absolutely irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Clean the fresh leeks properly and remove the roots and the majority of the green stalk. Chop in half along the length then into half-inch rounds. Put in a deep frying pan and fill with water, then simmer over a moderate heat for about 20 minutes or until softened.

Strain the leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and paprika and spice generously with pepper and salt. Stir completely using your palms then form a couple of spoonfuls into a ball, pressing a slightly. Place on a tray and proceed for the balance of the mixture.

Heat olive oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is ready, fry the fritters in batches until crispy on all sides. (Don't overcrowd the pan as this reduces the temperature of the oil.) Take out the finished croquettes to a plate covered with absorbent paper and permit to rest.

Present with lemon slices.

Keftes de Espinacha

These spinach with cheese croquettes are a genuine delight. The crispy crust opens up to a soft interior. The spinach adds a bright, somewhat earthy note, while the grated cheese gives a rich, umami creaminess. Feel free to swap the cheesy element with steamed, pureed spuds if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, wash it carefully, getting rid of any stalks, and roughly chop it into big pieces. Place in a deep pan with a little water over a medium heat. Once wilted, remove in a strainer for about a quarter hour, then press out any extra water and set aside.

If using thawed frozen spinach, thoroughly press out excess liquid.

Heat the cooking oil in a skillet over a medium heat and fry the diced onion and minced garlic until softened, about four minutes. Remove from the heat.

Put the wilted spinach, cooked onion and softened garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and flavor with pepper and salt. Mix well until blended. If the mixture appears too loose, incorporate some more crumbs.

Using your hands, shape the preparation into oval croquettes a bit bigger than a walnut shell but more compact than an chicken egg, and set them on a plate topped with parchment paper. Seal and chill for at least 1 hour.

In a large frying pan over moderate heat, warm oil to a level of about 1cm. Brown the fritters a handful for two to three minutes per side, turning so they are golden all over, then place on paper towel.

Present with lemon slices.

Lentil Croquettes

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a wonderfully healthy snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to serve

Place the brown lentils in a saucepan and submerge with plenty of cold water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to ensure the pulses submerged if needed.

Stir in the cracked wheat and proceed cooking until tender. Drain the lentils and burghul well and set aside in a bowl.

Warm half of the