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Leek Croquettes

Petite fried fritters, commonly known as keftedes, are a treasured speciality in Sephardic Jewish cooking. These wonderful leek fritters deliver a flavorful combination of rich minced beef with the delicate, mildly sweet flavour of tender leeks, and they are utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Wash the green leeks properly and remove the base and the bulk of the green tops. Cut lengthwise longways then into 1.5cm pieces. Put in a deep frying pan and cover with cold water, then cook over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, chopped parsley and sweet paprika and flavor liberally with pepper and salt. Mix thoroughly using your palms then shape a several spoonfuls into a ball, shaping a bit. Put on a tray and repeat for the balance of the mixture.

Warm cooking oil in a skillet to a amount of about 2cm over a moderate heat. When the heated oil is ready, fry the patties in small groups until golden brown on both sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Transfer the finished fritters to a tray topped with absorbent paper and allow to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a true delight. The crispy exterior opens up to a soft interior. The spinach adds a bright, somewhat natural taste, while the cheese provides a savory, savory smoothness. Feel free to swap the cheesy element with boiled, crushed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Oil for frying (or use vegetable oil)
• Fresh lemon, to serve

When using raw spinach, clean it well, getting rid of any tough stems, and roughly chop it into large chunks. Place in a deep pan with a little hot water over a medium heat. Once softened, strain in a colander for about 15 minutes, then squeeze out any extra water and reserve.

If using defrosted spinach, carefully remove unwanted moisture.

Warm the oil in a pan over a medium flame and cook the diced onion and garlic until tender, about a few minutes. Remove from the heat.

Place the cooked spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Mix well until blended. If the preparation seems too loose, incorporate some more breadcrumbs.

With your fingers, form the dough into oval shapes somewhat larger than a walnut shell but more compact than an chicken egg, and place them on a tray lined with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over moderate heat, heat olive oil to a depth of about 1 centimeter. Cook the patties a handful for 2–3 minutes each side, flipping so they are golden brown everywhere, then put on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

With their crispy exterior and soft inside, these croquettes are not only tasty but also a extremely healthy snack or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to garnish

Put the brown lentils in a pot and fill with enough fresh water. Boil over a medium heat for about 20 mins or until partially softened, adding extra liquid to maintain the legumes immersed if required.

Mix in the burghul and proceed cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a mixing bowl.

Preheat a portion of the