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Leek Croquettes

Petite pan-fried patties, often known as keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These leek croquettes present a tasty fusion of rich beef with the subtle, slightly sweet flavour of tender leeks, making them utterly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to serve

Clean the green leeks well and remove the roots and the majority of the green tops. Chop in half lengthways then into 1.5cm pieces. Put in a deep pan and fill with cold water, then cook over a medium heat for about 20 mins or until cooked through.

Strain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and spice well with pepper and salt. Mix completely using your hands then mold a few tablespoonfuls into a patty, flattening a bit. Place on a tray and continue for the rest of the preparation.

Preheat oil in a frying pan to a level of about 2 centimeters over a medium heat. When the heated oil is hot, cook the fritters in batches until crispy on each side. (Do not fill the skillet as this drops the heat of the cooking oil.) Take out the cooked croquettes to a dish covered with kitchen paper and let to cool.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach patties are a genuine delight. The crispy exterior opens up to a smooth interior. The fresh spinach brings a bright, slightly green taste, while the grated cheese provides a deep, umami smoothness. You can substitute the cheesy element with boiled, crushed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

For fresh spinach, wash it thoroughly, getting rid of any stalks, and cut into it into large chunks. Transfer in a deep pan with a little water over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then remove any remaining moisture and put aside.

If using defrosted spinach, thoroughly press out extra water.

Preheat the olive oil in a skillet over a medium flame and saute the onion and garlic cloves until tender, about four minutes. Take off the stove.

Place the prepared spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and beaten eggs in a container and spice with seasoning. Mix thoroughly until incorporated. If the preparation seems too soft, add some additional breadcrumbs.

With your fingers, mold the mixture into elongated patties a bit bigger than a walnut but more compact than an egg, and set them on a tray covered with parchment paper. Wrap and chill for at least 1 hour.

In a big skillet over moderate heat, heat cooking oil to a amount of about half an inch. Cook the croquettes a few at a time for two to three minutes on both sides, turning so they are golden all over, then put on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a wonderfully wholesome bite or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to accompany

Place the lentils in a pan and fill with plenty of water. Cook over a moderate heat for about 20 mins or until almost cooked, pouring extra liquid to keep the lentils submerged if necessary.

Stir in the burghul and continue cooking until fully cooked. Strain the mixture completely and set aside in a bowl.

Heat half of the