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Leek Croquettes

Bite-sized fried fritters, often referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes present a delicious combination of rich ground beef with the subtle, mildly sweet taste 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, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to garnish

Clean the leeks carefully and cut away the roots and most of the dark green parts. Chop lengthwise longways then into 1.5-centimeter slices. Place in a deep frying pan and submerge with water, then simmer over a medium heat for about 20 minutes or until cooked through.

Strain the leeks and put in a big bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and spice generously with salt and pepper. Combine completely using your hands then shape a few scoops into a croquette, shaping a little. Set on a plate and proceed for the balance of the preparation.

Preheat olive oil in a pan to a amount of about 2cm over a medium heat. When the heated oil is ready, fry the croquettes in small batches until golden on each side. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Transfer the ready croquettes to a dish topped with absorbent paper and let to cool.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true treat. The golden exterior gives way to a soft interior. The leafy spinach brings a bright, slightly natural flavor, while the dairy provides a rich, savory smoothness. It's possible to replace the cheese with steamed, mashed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

When using fresh spinach, clean it well, getting rid of any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a little water over a medium heat. Once cooked, drain in a colander for about 15 minutes, then press out any extra water and reserve.

When working with previously frozen spinach, carefully squeeze out excess liquid.

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

Combine the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a container and spice with seasoning. Mix completely until incorporated. If the dough seems too soft, mix in some more breadcrumbs.

By hand, form the preparation into elongated patties a bit bigger than a nut but smaller than an egg, and put them on a tray topped with baking paper. Wrap and cool for at least one hour.

In a large frying pan over medium heat, heat oil to a amount of about 1 centimeter. Cook the patties a small batch for 2–3 minutes per side, turning so they are crispy all over, then place on paper towel.

Offer with lemon wedges.

Lentil Patties

Featuring a crispy exterior and tender interior, these fritters are not only delicious but also a extremely wholesome bite or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to serve

Put the lentils in a pan and submerge with ample cold water. Simmer over a medium flame for about 20 minutes or until almost cooked, adding extra liquid to ensure the pulses immersed if required.

Add the burghul and proceed cooking until fully cooked. Drain the ingredients well and set aside in a bowl.

Preheat a portion of the