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Leek Croquettes

Small fried fritters, often known as keftedes, are a treasured speciality in Sephardic Jewish culinary traditions. These particular leek fritters deliver a delicious combination of hearty ground beef with the subtle, sweetly mild flavour of leeks, and they are truly crave-worthy.

Produces 12

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

Wash the fresh leeks properly and trim off the root ends and the majority of the green stalk. Cut in half lengthways then into half-inch rounds. Put in a deep pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until softened.

Remove the water from the softened leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor generously with pepper and salt. Combine well using your fingers then shape a couple of tablespoonfuls into a patty, pressing a bit. Set on a platter and proceed for the balance of the preparation.

Preheat oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is hot, brown the fritters in batches until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Transfer the cooked patties to a plate topped with kitchen paper and let to cool.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true treat. The crunchy outside gives way to a smooth interior. The fresh spinach imparts a vibrant, moderately natural note, while the dairy provides a savory, umami smoothness. You can substitute the cheesy element with steamed, mashed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Olive oil for frying (or use vegetable oil)
• Lemon slices, to serve

When using raw spinach, wash it thoroughly, discarding any tough stems, and coarsely chop it into large chunks. Place in a big pot with a bit of hot water over a medium flame. Once cooked, drain in a strainer for about 15 minutes, then remove any remaining moisture and put aside.

If using thawed frozen spinach, carefully squeeze out unwanted moisture.

Preheat the olive oil in a frying pan over a medium flame and cook the chopped onion and garlic until translucent, about 4 minutes. Take off the stove.

Put the wilted spinach, cooked onion and garlic, hard cheese, ricotta, spice, paprika, dry crumbs and eggs in a container and flavor with salt and pepper. Mix completely until incorporated. If the mixture seems too wet, incorporate some additional crumbs.

Using your hands, mold the preparation into oval croquettes somewhat larger than a walnut but more compact than an egg, and place them on a plate topped with parchment paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a depth of about 1 centimeter. Brown the croquettes a handful for two to three minutes on both sides, flipping so they are golden all over, then put on absorbent paper.

Present with fresh lemon.

Lentil Patties

Featuring a crunchy outside and tender interior, these croquettes are not only delicious but also a highly wholesome appetizer or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to accompany

Place the lentils in a pot and fill with enough water. Simmer over a medium flame for about 20 mins or until nearly done, including more water to keep the pulses covered if necessary.

Mix in the bulgur wheat and keep cooking until tender. Drain the mixture well and put aside in a container.

Preheat half of the