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Leek Croquettes

Small pan-fried croquettes, commonly known as keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These particular leek patties deliver a delicious blend of hearty beef with the subtle, sweetly mild flavour of leeks, rendering them truly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Wash the green leeks well and remove the roots and the majority of the green tops. Chop in half lengthways then into 1.5cm slices. Transfer in a large skillet and submerge with fresh water, then cook over a moderate heat for about 20 mins or until cooked through.

Strain the leeks and put in a mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and spice and season liberally with salt and pepper. Combine completely using your hands then form a couple of tablespoonfuls into a ball, flattening a little. Put on a platter and repeat for the balance of the mixture.

Preheat oil in a pan to a level of about 2 centimeters over a medium heat. When the heated oil is hot, brown the patties in small batches until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Transfer the ready fritters to a tray lined with absorbent paper and let to drain.

Offer with lemon slices.

Keftes de Espinacha

These cheesy spinach fritters are a genuine treat. The golden exterior opens up to a soft center. The leafy spinach adds a fresh, moderately green note, while the cheese offers a rich, flavorful creaminess. Feel free to swap the cheesy element with boiled, crushed potato if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to serve

If using raw spinach, wash it carefully, discarding any stalks, and cut into it into sizable portions. Put in a big pot with a bit of water over a medium heat. Once wilted, remove in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, carefully remove extra water.

Warm the olive oil in a frying pan over a medium heat and cook the chopped onion and garlic until tender, about four minutes. Remove from the heat.

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, sweet paprika, dry crumbs and eggs in a large bowl and spice with seasoning. Combine thoroughly until combined. If the preparation looks too soft, incorporate some more breadcrumbs.

By hand, mold the preparation into elongated patties a bit bigger than a nut but smaller than an egg, and put them on a tray covered with baking paper. Seal and chill for at least one hour.

In a large frying pan over moderate heat, preheat oil to a level of about 1 centimeter. Brown the patties a few at a time for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then put on paper towel.

Serve with lemon slices.

Lentil Croquettes

With their golden crust and tender interior, these fritters are not only delicious but also a extremely wholesome bite or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Add the dry lentils in a saucepan and fill with ample fresh water. Cook over a moderate heat for about 20 mins or until nearly done, pouring more water to keep the legumes covered if needed.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the lentils and burghul well and set aside in a container.

Preheat half of the