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Leek Croquettes

Bite-sized pan-fried croquettes, commonly called keftedes, stand as a treasured delicacy in Sephardic Jewish culinary traditions. These wonderful leek croquettes present a delicious combination of rich ground beef with the delicate, sweetly mild flavour of leeks, making them utterly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks carefully and cut away the root ends and the bulk of the green tops. Chop in half along the length then into 1.5-centimeter slices. Transfer in a deep frying pan and cover with water, then heat over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and place in a mixing bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Stir thoroughly using your palms then shape a few scoops into a croquette, pressing a slightly. Put on a plate and repeat for the rest of the mixture.

Preheat oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the oil is hot, fry the croquettes in batches until golden brown on all sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Transfer the cooked croquettes to a tray lined with paper towel and allow to drain.

Present with lemon slices.

Keftes de Espinacha

These spinach with cheese patties are a genuine pleasure. The crunchy outside opens up to a smooth filling. The spinach imparts a bright, somewhat natural note, while the dairy offers a deep, flavorful richness. Feel free to swap the cheesy element with cooked, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

If using raw spinach, wash it well, removing any tough stems, and roughly chop it into sizable portions. Place in a large saucepan with a small amount liquid over a moderate heat. Once cooked, remove in a sieve for about 15 minutes, then squeeze out any excess liquid and put aside.

For defrosted spinach, completely press out extra water.

Preheat the olive oil in a pan over a medium heat and saute the chopped onion and garlic until translucent, about four minutes. Take off the flame.

Place the prepared spinach, cooked onion and garlic, grated cheese, creamy cheese, spice, paprika, breading and eggs in a container and season with salt and pepper. Mix well until incorporated. If the preparation looks too loose, mix in some additional crumbs.

With your fingers, mold the mixture into oval shapes somewhat larger than a nut but less bulky than an large egg, and set them on a tray topped with parchment paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium heat, preheat cooking oil to a amount of about half an inch. Cook the patties a few at a time for a couple of minutes per side, rotating so they are golden brown completely, then place on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these croquettes are not only delicious but also a highly healthy snack or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to garnish

Place the brown lentils in a saucepan and cover with ample water. Cook over a medium heat for about 20 mins or until partially softened, including extra liquid to maintain the pulses covered if needed.

Mix in the burghul and continue cooking until tender. Drain the mixture completely and set aside in a container.

Heat a portion of the