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Leek Croquettes

Small fried patties, commonly called keftedes, stand as a beloved delicacy in Sephardic Jewish cuisine. These wonderful leek croquettes present a tasty combination of rich ground beef with the subtle, mildly sweet taste of leeks, and they are utterly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks properly and trim off the base and the bulk of the dark green parts. Cut lengthwise longways then into 1.5-centimeter pieces. Place in a deep pan and cover with cold water, then cook over a moderate heat for about 20 mins or until softened.

Strain the leeks and transfer in a big bowl with the beef, beaten eggs, matzo meal, dill, flat-leaf parsley and paprika and spice well with seasoning. Mix thoroughly using your palms then form a several spoonfuls into a croquette, flattening a little. Place on a platter and continue for the rest of the mixture.

Warm olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the olive oil is sizzling, cook the patties in small groups until crispy on both sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Transfer the finished fritters to a plate covered with kitchen paper and allow to rest.

Serve with lemon slices.

Keftes de Espinacha

These cheesy spinach fritters are a genuine pleasure. The crispy outside opens up to a creamy center. The fresh spinach adds a vibrant, slightly green flavor, while the dairy provides a rich, umami smoothness. It's possible to replace the dairy cheese with steamed, mashed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

For fresh spinach, wash it well, removing any hard stems, and cut into it into big pieces. Place in a deep pan with a bit of water over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then press out any excess liquid and put aside.

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

Preheat the oil in a skillet over a medium heat and saute the onion and garlic cloves until translucent, about four minutes. Turn off the stove.

Combine the wilted spinach, fried onion and garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a container and season with pepper and salt. Combine completely until blended. If the dough looks too loose, incorporate some more crumbs.

By hand, form the dough into elongated patties slightly larger than a nut but more compact than an large egg, and put them on a plate topped with parchment paper. Seal and refrigerate for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a depth of about 1cm. Fry the fritters a few at a time for two to three minutes on both sides, turning so they are crispy everywhere, then put on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a extremely nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to accompany

Place the lentils in a pan and fill with enough fresh water. Cook over a medium heat for about 20 mins or until partially softened, pouring more water to ensure the pulses covered if required.

Add the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Preheat a portion of the