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Leek Croquettes

Small fried fritters, commonly called keftedes, are a beloved delicacy in Sephardic Jewish cooking. These wonderful leek croquettes deliver a tasty combination of hearty ground beef with the subtle, mildly sweet taste of tender leeks, rendering them absolutely addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to accompany

Clean the leeks properly and remove the root ends and the majority of the green stalk. Chop into halves longways then into 1.5-centimeter pieces. Put in a large skillet and cover with water, then simmer over a medium heat for about 20 mins or until tender.

Strain the cooked leeks and place in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, parsley and sweet paprika and spice liberally with salt and pepper. Combine thoroughly using your fingers then form a several spoonfuls into a croquette, shaping a slightly. Put on a platter and repeat for the balance of the ingredients.

Heat cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is sizzling, fry the patties in small groups until golden on each side. (Do not fill the pan as this lowers the temperature of the oil.) Transfer the cooked fritters to a dish topped with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These cheesy spinach croquettes are a genuine delight. The crunchy outside gives way to a soft filling. The spinach brings a fresh, slightly earthy note, while the dairy gives a deep, umami creaminess. It's possible to replace the dairy cheese with steamed, mashed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for frying (or use neutral oil)
• Lemon wedges, to serve

For leafy greens, wash it well, removing any hard stems, and roughly chop it into big pieces. Transfer in a big pot with a small amount hot water over a moderate heat. Once cooked, remove in a sieve for about 15 mins, then remove any excess liquid and reserve.

If using thawed frozen spinach, carefully press out extra water.

Preheat the cooking oil in a pan over a moderate heat and fry the diced onion and garlic cloves until softened, about four minutes. Take off the heat.

Place the wilted spinach, fried onion and garlic, kefalotyri, ricotta, grated nutmeg, paprika, breading and eggs in a container and flavor with pepper and salt. Stir thoroughly until blended. If the mixture seems too soft, add some more breadcrumbs.

By hand, form the dough into elongated patties slightly larger than a nut but smaller than an egg, and place them on a plate topped with baking paper. Cover and chill for at least one hour.

In a big skillet over medium heat, preheat oil to a level of about 1cm. Brown the fritters a few at a time for a couple of minutes each side, rotating so they are golden all over, then put on kitchen roll.

Present with lemon slices.

Lentil Croquettes

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

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to serve

Put the brown lentils in a saucepan and cover with plenty of cold water. Cook over a moderate heat for about 20 mins or until almost cooked, pouring extra liquid to keep the legumes covered if necessary.

Add the burghul and keep cooking until fully cooked. Drain the mixture well and put aside in a mixing bowl.

Heat a portion of the