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Leek Croquettes

Petite crispy fritters, often referred to as keftedes, represent a beloved speciality in Sephardic culinary traditions. These particular leek fritters offer a tasty fusion of savory ground beef with the delicate, mildly sweet flavour of fresh leeks, and they are truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Thoroughly wash the fresh leeks well and trim off the base and most of the green tops. Chop into halves longways then into 1.5cm slices. Transfer in a large skillet and cover with cold water, then simmer over a medium flame for about 20 mins or until softened.

Strain the cooked leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and spice well with seasoning. Combine completely using your fingers then mold a couple of scoops into a croquette, pressing a bit. Put on a plate and proceed for the rest of the preparation.

Heat cooking oil in a frying pan to a level of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the patties in small batches until golden brown on each side. (Do not fill the pan as this reduces the heat of the oil.) Take out the cooked fritters to a plate covered with paper towel and permit to cool.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese patties are a real delight. The golden outside gives way to a creamy center. The fresh spinach brings a vibrant, somewhat natural note, while the grated cheese offers a deep, savory creaminess. Feel free to swap the cheese with cooked, crushed spuds if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon wedges, to garnish

When using leafy greens, rinse it well, removing any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a little water over a medium heat. Once wilted, strain in a sieve for about a quarter hour, then remove any remaining moisture and reserve.

If using defrosted spinach, thoroughly remove excess liquid.

Heat the olive oil in a pan over a medium heat and fry the chopped onion and minced garlic until translucent, about 4 minutes. Turn off the stove.

Put the wilted spinach, cooked onion and garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and flavor with salt and pepper. Mix thoroughly until combined. If the preparation seems too soft, add some additional crumbs.

Using your hands, form the preparation into oval shapes somewhat larger than a walnut shell but less bulky than an chicken egg, and put them on a plate topped with baking paper. Cover and chill for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a depth of about 1 centimeter. Cook the fritters a handful for a couple of minutes each side, rotating so they are golden all over, then transfer on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and moist center, these fritters are not only delicious but also a wonderfully nutritious appetizer or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the dry lentils in a pan and fill with enough cold water. Cook over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the lentils covered if required.

Mix in the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul well and put aside in a bowl.

Warm a portion of the