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Leek Croquettes

Small crispy patties, commonly called keftedes, are a treasured speciality in Sephardic Jewish cuisine. These leek croquettes deliver a tasty blend of rich minced beef with the gentle, mildly sweet essence of tender leeks, rendering them truly irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to serve

Thoroughly wash the green leeks carefully and trim off the roots and the bulk of the dark green parts. Cut in half lengthways then into half-inch slices. Put in a large skillet and submerge with water, then simmer over a moderate heat for about 20 mins or until cooked through.

Drain the cooked leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, parsley and spice and spice well with seasoning. Mix completely using your hands then shape a couple of spoonfuls into a patty, pressing a bit. Set on a plate and repeat for the remaining of the ingredients.

Preheat oil in a skillet to a depth of about 2 centimeters over a medium flame. When the heated oil is ready, fry the croquettes in small batches until golden on each side. (Avoid overcrowding the pan as this drops the temperature of the oil.) Take out the ready croquettes to a dish covered with kitchen paper and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese fritters are a real treat. The golden outside gives way to a soft filling. The leafy spinach adds a bright, moderately green note, while the cheese offers a rich, umami smoothness. You can substitute the dairy cheese with boiled, crushed potato if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to garnish

When using leafy greens, rinse it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Place in a large saucepan with a small amount water over a moderate heat. Once softened, remove in a colander for about a quarter hour, then remove any remaining moisture and put aside.

For thawed frozen spinach, thoroughly remove extra water.

Heat the cooking oil in a pan over a moderate heat and saute the diced onion and garlic cloves until tender, about a few minutes. Remove from the stove.

Place the cooked spinach, fried onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Stir thoroughly until incorporated. If the preparation seems too soft, incorporate some extra breading.

With your fingers, mold the preparation into oval croquettes a bit bigger than a nut but more compact than an large egg, and put them on a baking sheet topped with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a level of about 1cm. Fry the patties a handful for two to three minutes each side, turning so they are golden brown everywhere, then place on kitchen roll.

Present with lemon wedges.

Lentil Patties

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

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to garnish

Put the dry lentils in a pan and fill with enough water. Cook over a medium flame for about 20 mins or until nearly done, including extra liquid to keep the pulses immersed if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul well and put aside in a container.

Heat 50% of the