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Leek Croquettes

Bite-sized fried fritters, commonly known as keftedes, are a cherished speciality in Sephardic Jewish cooking. These particular leek fritters offer a flavorful blend of hearty minced beef with the gentle, sweetly mild essence of tender leeks, and they are truly irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the fresh leeks properly and trim off the roots and most of the dark green parts. Chop in half longways then into half-inch rounds. Place in a deep frying pan and cover with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, parsley and paprika and spice generously with seasoning. Combine well using your palms then mold a several spoonfuls into a ball, pressing a slightly. Set on a tray and continue for the balance of the ingredients.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the fritters in small groups until golden on all sides. (Do not fill the skillet as this reduces the temperature of the oil.) Transfer the cooked patties to a plate topped with absorbent paper and let to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese fritters are a real delight. The crispy outside opens up to a smooth interior. The spinach brings a fresh, moderately green taste, while the dairy provides a savory, savory smoothness. It's possible to replace the cheesy element with steamed, pureed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Oil for frying (or use sunflower oil)
• Lemon slices, to serve

For leafy greens, wash it thoroughly, discarding any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a little water over a medium heat. Once wilted, strain in a sieve for about a quarter hour, then press out any excess liquid and put aside.

When working with previously frozen spinach, thoroughly squeeze out extra water.

Preheat the cooking oil in a pan over a medium flame and saute the chopped onion and garlic until translucent, about 4 minutes. Turn off the heat.

Combine the cooked spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until blended. If the mixture looks too loose, incorporate some more breading.

With your fingers, shape the mixture into oval shapes slightly larger than a nut but smaller than an large egg, and set them on a baking sheet topped with wax paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium flame, heat olive oil to a amount of about 1cm. Brown the fritters a handful for two to three minutes each side, turning so they are golden completely, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Featuring a golden crust and moist center, these fritters are not only tasty but also a highly wholesome bite or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to serve

Put the lentils in a pot and fill with ample water. Simmer over a medium flame for about 20 mins or until nearly done, adding additional water to ensure the legumes covered if required.

Stir in the bulgur wheat and continue cooking until softened. Strain the mixture completely and set aside in a mixing bowl.

Warm half of the