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Leek Croquettes

Bite-sized fried croquettes, commonly called keftedes, are a treasured signature dish in Sephardic culinary traditions. These wonderful leek patties deliver a tasty combination of rich ground beef with the gentle, slightly sweet taste of leeks, making them utterly crave-worthy.

Yields 12

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

Thoroughly wash the green leeks carefully and remove the base and the bulk of the green stalk. Cut into halves longways then into 1.5cm pieces. Place in a large skillet and fill with cold water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and flavor liberally with pepper and salt. Stir completely using your hands then mold a several tablespoonfuls into a croquette, pressing a little. Set on a plate and continue for the rest of the ingredients.

Preheat olive oil in a pan to a level of about 2cm over a medium heat. When the olive oil is hot, cook the croquettes in batches until crispy on all sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Remove the ready fritters to a dish lined with kitchen paper and permit to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese fritters are a true treat. The crispy outside reveals a soft interior. The spinach brings a fresh, slightly green taste, while the cheese gives a rich, flavorful smoothness. It's possible to replace the cheesy element with boiled, pureed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Oil for pan-frying (or use sunflower oil)
• Fresh lemon, to garnish

For raw spinach, wash it thoroughly, getting rid of any hard stems, and cut into it into big pieces. Place in a big pot with a little liquid over a medium heat. Once wilted, drain in a colander for about a quarter hour, then remove any remaining moisture and reserve.

When working with previously frozen spinach, completely press out extra water.

Heat the cooking oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until translucent, about a few minutes. Turn off the heat.

Put the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Combine well until incorporated. If the dough looks too soft, mix in some more breadcrumbs.

By hand, shape the mixture into oval shapes a bit bigger than a nut but less bulky than an large egg, and place them on a tray lined with parchment paper. Cover and refrigerate for at least one hour.

In a wide pan over medium flame, preheat oil to a depth of about 1 centimeter. Brown the croquettes a small batch for a couple of minutes each side, rotating so they are golden brown completely, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these croquettes are not only tasty but also a wonderfully healthy appetizer or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to garnish

Add the brown lentils in a pan and cover with ample cold water. Boil over a moderate heat for about 20 mins or until partially softened, including more water to maintain the legumes covered if necessary.

Add the bulgur wheat and continue cooking until fully cooked. Strain the lentils and burghul well and reserve in a bowl.

Warm 50% of the