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Leek Croquettes

Bite-sized crispy patties, often known as keftedes, represent a cherished speciality in Sephardic Jewish cooking. These leek patties offer a delicious combination of hearty beef with the delicate, sweetly mild taste of fresh leeks, and they are truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to serve

Thoroughly wash the green leeks properly and trim off the root ends and the bulk of the dark green parts. Slice lengthwise lengthways then into 1.5cm slices. Place in a deep frying pan and submerge with cold water, then cook over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and paprika and spice liberally with salt and pepper. Combine completely using your hands then shape a couple of scoops into a croquette, pressing a slightly. Set on a tray and repeat for the rest of the mixture.

Heat cooking oil in a skillet to a level of about 2 centimeters over a medium heat. When the olive oil is hot, fry the patties in small groups until golden on all sides. (Do not fill the frying pan as this reduces the temperature of the oil.) Transfer the ready croquettes to a plate topped with paper towel and let to drain.

Serve with lemon slices.

Keftes de Espinacha

These spinach with cheese fritters are a genuine pleasure. The crispy outside opens up to a smooth interior. The fresh spinach imparts a fresh, moderately natural taste, while the cheese offers a rich, umami smoothness. It's possible to replace the cheesy element with cooked, crushed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Olive oil for pan-frying (or use sunflower oil)
• Fresh lemon, to garnish

If using leafy greens, wash it carefully, getting rid of any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a small amount hot water over a medium flame. Once wilted, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and reserve.

For previously frozen spinach, completely squeeze out extra water.

Warm the olive oil in a skillet over a medium flame and cook the diced onion and garlic until tender, about 4 minutes. Turn off the flame.

Combine the wilted spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Stir completely until combined. If the preparation seems too wet, add some additional crumbs.

Using your hands, form the preparation into oval shapes somewhat larger than a walnut but smaller than an large egg, and put them on a plate topped with wax paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium flame, heat olive oil to a level of about half an inch. Fry 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.

Offer with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and moist center, these patties are not only tasty but also a highly nutritious appetizer or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to serve

Put the dry lentils in a saucepan and submerge with ample cold water. Boil over a medium flame for about twenty minutes or until almost cooked, including extra liquid to ensure the pulses immersed if necessary.

Add the cracked wheat and keep cooking until tender. Remove the water from the mixture well and set aside in a container.

Preheat a portion of the