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Leek Croquettes

Petite pan-fried croquettes, commonly referred to as keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These wonderful leek patties offer a delicious fusion of rich beef with the subtle, sweetly mild flavour of leeks, rendering them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the green leeks well and remove the root ends and the bulk of the dark green parts. Chop lengthwise lengthways then into 1.5cm rounds. Place in a deep pan and submerge with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Strain the leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and spice liberally with pepper and salt. Stir completely using your fingers then form a several spoonfuls into a croquette, flattening a slightly. Place on a plate and continue for the rest of the ingredients.

Heat oil in a pan to a depth of about 2 centimeters over a medium heat. When the olive oil is sizzling, cook the fritters in small batches until golden on each side. (Do not fill the pan as this drops the oil temperature of the oil.) Transfer the cooked croquettes to a plate lined with kitchen paper and permit to drain.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese patties are a genuine delight. The golden crust reveals a creamy filling. The fresh spinach adds a bright, slightly natural note, while the dairy offers a deep, flavorful smoothness. It's possible to replace the dairy cheese with boiled, mashed potato if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using fresh spinach, wash it well, discarding any tough stems, and coarsely chop it into sizable portions. Put in a deep pan with a bit of hot water over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then press out any extra water and reserve.

When working with defrosted spinach, carefully remove extra water.

Preheat the olive oil in a frying pan over a medium flame and saute the diced onion and garlic until softened, about four minutes. Take off the stove.

Place the cooked spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a container and spice with seasoning. Mix thoroughly until combined. If the dough appears too loose, incorporate some more breadcrumbs.

With your fingers, mold the dough into oval croquettes slightly larger than a walnut shell but more compact than an chicken egg, and set them on a tray topped with parchment paper. Cover and chill for at least 1 hour.

In a big skillet over medium heat, preheat olive oil to a depth of about half an inch. Cook the fritters a few at a time for 2–3 minutes each side, rotating so they are golden brown all over, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Boasting a golden crust and tender interior, these patties are not only delicious but also a wonderfully nutritious bite or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to serve

Add the lentils in a pan and cover with plenty of fresh water. Cook over a moderate heat for about 20 mins or until nearly done, including extra liquid to keep the pulses covered if required.

Add the bulgur wheat and keep cooking until tender. Strain the lentils and burghul completely and reserve in a mixing bowl.

Warm 50% of the