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Leek Croquettes

Petite crispy fritters, typically called keftedes, are a treasured speciality in Sephardic cooking. These leek croquettes deliver a delicious combination of savory beef with the gentle, mildly sweet taste of tender leeks, and they are truly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Wash the green leeks well and remove the base and the majority of the green tops. Slice lengthwise lengthways then into half-inch slices. Transfer in a deep pan and fill with cold water, then heat over a moderate heat for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, parsley and spice and spice liberally with pepper and salt. Mix thoroughly using your palms then mold a several spoonfuls into a ball, flattening a slightly. Put on a tray and proceed for the rest of the preparation.

Heat oil in a pan to a amount of about 2cm over a moderate heat. When the oil is hot, cook the croquettes in small groups until golden on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Take out the finished patties to a tray lined with kitchen paper and permit to rest.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a real treat. The golden crust opens up to a smooth filling. The spinach imparts a bright, somewhat earthy flavor, while the dairy offers a deep, umami smoothness. It's possible to replace the dairy cheese with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to garnish

For fresh spinach, rinse it thoroughly, discarding any stalks, and cut into it into large chunks. Transfer in a large saucepan with a bit of hot water over a medium flame. Once softened, strain in a colander for about 15 minutes, then press out any extra water and set aside.

If using defrosted spinach, thoroughly press out excess liquid.

Preheat the oil in a skillet over a medium heat and cook the onion and garlic until tender, about 4 minutes. Turn off the stove.

Combine the prepared spinach, fried onion and softened garlic, grated cheese, ricotta, nutmeg, red spice, dry crumbs and eggs in a container and spice with salt and pepper. Mix completely until combined. If the dough seems too soft, add some extra breadcrumbs.

Using your hands, shape the mixture into elongated patties somewhat larger than a nut but more compact than an chicken egg, and put them on a baking sheet topped with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium flame, preheat cooking oil to a depth of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes on both sides, flipping so they are golden everywhere, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and moist center, these patties are not only delicious but also a extremely wholesome appetizer or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to accompany

Add the lentils in a saucepan and cover with ample fresh water. Simmer over a medium flame for about 20 mins or until partially softened, including additional water to ensure the lentils submerged if needed.

Stir in the burghul and proceed cooking until fully cooked. Remove the water from the mixture well and put aside in a container.

Preheat half of the