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Leek Croquettes

Small fried fritters, often called keftedes, represent a treasured signature dish in Sephardic cuisine. These leek fritters offer a delicious blend of savory minced beef with the subtle, mildly sweet taste of fresh leeks, making them utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks properly and remove the base and most of the green tops. Slice lengthwise along the length then into half-inch slices. Put in a deep pan and fill with cold water, then cook over a medium flame for about twenty minutes or until tender.

Remove the water from the cooked leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Mix well using your fingers then form a several scoops into a patty, flattening a little. Put on a tray and continue for the rest of the preparation.

Heat cooking oil in a skillet to a amount of about 2cm over a medium flame. When the heated oil is sizzling, cook the fritters in batches until crispy on both sides. (Avoid overcrowding the pan as this drops the temperature of the oil.) Remove the cooked fritters to a tray lined with kitchen paper and permit to rest.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a true delight. The golden exterior opens up to a creamy center. The spinach brings a bright, moderately earthy note, while the cheese provides a deep, umami richness. It's possible to replace the cheesy element with cooked, crushed spuds if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

For raw spinach, clean it carefully, discarding any stalks, and coarsely chop it into big pieces. Put in a big pot with a bit of liquid over a medium heat. Once wilted, remove in a colander for about a quarter hour, then remove any excess liquid and set aside.

When working with defrosted spinach, completely remove extra water.

Heat the olive oil in a frying pan over a medium heat and cook the chopped onion and garlic until softened, about four minutes. Remove from the stove.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, nutmeg, red spice, dry crumbs and beaten eggs in a container and spice with seasoning. Combine completely until combined. If the preparation appears too wet, add some additional breading.

Using your hands, form the mixture into oval shapes slightly larger than a walnut shell but less bulky than an egg, and put them on a tray topped with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over moderate heat, warm oil to a amount of about 1 centimeter. Cook the patties a handful for a couple of minutes each side, flipping so they are golden brown everywhere, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Boasting a golden crust and soft inside, these croquettes are not only delicious but also a wonderfully healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to garnish

Put the brown lentils in a pot and cover with ample fresh water. Cook over a medium heat for about 20 minutes or until almost cooked, pouring more water to keep the lentils submerged if necessary.

Mix in the cracked wheat and keep cooking until softened. Remove the water from the ingredients thoroughly and put aside in a bowl.

Heat 50% of the