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Leek Croquettes

Small crispy croquettes, often known as keftedes, represent a beloved delicacy in Sephardic Jewish culinary traditions. These particular leek patties deliver a tasty combination of rich beef with the gentle, sweetly mild taste of leeks, rendering them truly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks carefully and trim off the base and the bulk of the green stalk. Chop into halves lengthways then into half-inch pieces. Transfer in a deep frying pan and fill with water, then cook over a moderate heat for about 20 mins or until cooked through.

Drain the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice liberally with salt and pepper. Stir thoroughly using your hands then mold a several spoonfuls into a ball, shaping a slightly. Put on a tray and continue for the remaining of the ingredients.

Warm oil in a pan to a level of about 2cm over a moderate heat. When the oil is hot, cook the croquettes in small batches until golden brown on both sides. (Do not fill the skillet as this lowers the oil temperature of the cooking oil.) Remove the cooked croquettes to a dish topped with paper towel and let to drain.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese patties are a real treat. The crunchy outside reveals a soft interior. The leafy spinach imparts a bright, slightly green note, while the dairy provides a deep, savory smoothness. You can substitute the cheese with cooked, mashed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon slices, to serve

When using fresh spinach, wash it well, discarding any hard stems, and cut into it into sizable portions. Place in a big pot with a bit of water over a moderate heat. Once cooked, remove in a strainer for about 15 mins, then press out any excess liquid and set aside.

For previously frozen spinach, completely remove excess liquid.

Warm the oil in a skillet over a medium heat and saute the chopped onion and garlic cloves until translucent, about four minutes. Turn off the heat.

Put the cooked spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, paprika, breading and eggs in a large bowl and season with seasoning. Combine well until combined. If the mixture looks too loose, incorporate some more breadcrumbs.

With your fingers, form the dough into elongated patties slightly larger than a walnut shell but smaller than an egg, and place them on a plate topped with wax paper. Seal and cool for at least 60 minutes.

In a large frying pan over moderate heat, preheat oil to a level of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes on both sides, turning so they are golden brown all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Featuring a crunchy outside and tender interior, these fritters are not only tasty but also a extremely nutritious snack or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to accompany

Put the lentils in a pot and cover with enough fresh water. Cook over a moderate heat for about 20 mins or until partially softened, adding extra liquid to keep the legumes immersed if necessary.

Mix in the bulgur wheat and continue cooking until tender. Remove the water from the ingredients thoroughly and put aside in a bowl.

Warm a portion of the