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Leek Croquettes

Petite fried croquettes, typically known as keftedes, stand as a cherished speciality in Sephardic Jewish cuisine. These particular leek patties present a tasty blend of hearty ground beef with the subtle, slightly sweet flavour of leeks, making them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to garnish

Wash the fresh leeks carefully and trim off the base and most of the green tops. Slice into halves along the length then into 1.5cm pieces. Put in a deep frying pan and fill with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Strain the leeks and transfer in a mixing bowl with the beef, beaten eggs, matzo meal, dill, chopped parsley and paprika and spice generously with seasoning. Combine thoroughly using your fingers then mold a few scoops into a ball, shaping a slightly. Put on a plate and proceed for the rest of the preparation.

Preheat olive oil in a pan to a depth of about ¾ inch over a moderate heat. When the heated oil is hot, cook the patties in small batches until golden on all sides. (Do not fill the skillet as this reduces the heat of the cooking oil.) Remove the finished patties to a tray lined with absorbent paper and permit to drain.

Serve with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach patties are a real treat. The crispy exterior opens up to a soft interior. The spinach adds a bright, slightly earthy taste, while the cheese provides a deep, savory richness. Feel free to swap the cheese with steamed, pureed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

For raw spinach, wash it well, discarding any stalks, and coarsely chop it into big pieces. Put in a deep pan with a small amount liquid over a medium heat. Once cooked, strain in a colander for about 15 minutes, then press out any remaining moisture and set aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Preheat the oil in a skillet over a medium heat and fry the chopped onion and garlic cloves until tender, about four minutes. Take off the heat.

Put the cooked spinach, cooked onion and garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breading and eggs in a container and flavor with seasoning. Combine completely until combined. If the dough appears too wet, mix in some more crumbs.

By hand, shape the preparation into elongated patties somewhat larger than a nut but smaller than an egg, and put them on a tray covered with parchment paper. Seal and chill for at least 60 minutes.

In a wide pan over medium flame, preheat oil to a depth of about 1 centimeter. Cook the croquettes a handful for two to three minutes on both sides, flipping so they are golden brown completely, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their golden crust and tender interior, these patties are not only flavorful but also a wonderfully healthy bite or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to serve

Place the brown lentils in a pot and cover with enough cold water. Boil over a moderate heat for about 20 mins or until almost cooked, pouring more water to ensure the pulses immersed if needed.

Add the cracked wheat and proceed cooking until fully cooked. Drain the ingredients thoroughly and reserve in a container.

Heat 50% of the