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Leek Croquettes

Small fried croquettes, commonly called keftedes, represent a treasured speciality in Sephardic Jewish cuisine. These particular leek fritters present a tasty fusion of rich minced beef with the subtle, mildly sweet essence of fresh leeks, making them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Clean the green leeks carefully and trim off the root ends and the majority of the green tops. Slice into halves longways then into half-inch slices. Place in a deep frying pan and fill with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Drain the softened leeks and place in a big bowl with the ground beef, beaten eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and flavor well with pepper and salt. Mix completely using your palms then form a several spoonfuls into a ball, pressing a bit. Place on a tray and proceed for the rest of the mixture.

Heat cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is ready, fry the croquettes in small batches until golden brown on both sides. (Do not fill the pan as this drops the oil temperature of the oil.) Transfer the ready croquettes to a tray covered with paper towel and let to cool.

Offer with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach fritters are a genuine pleasure. The crunchy exterior gives way to a creamy filling. The leafy spinach brings a fresh, moderately natural flavor, while the grated cheese provides a rich, umami creaminess. It's possible to replace the cheese with cooked, crushed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon slices, to serve

When using raw spinach, wash it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Transfer in a deep pan with a small amount water over a moderate heat. Once softened, drain in a strainer for about a quarter hour, then press out any extra water and reserve.

When working with thawed frozen spinach, completely press out excess liquid.

Warm the olive oil in a skillet over a medium heat and cook the chopped onion and minced garlic until softened, about four minutes. Take off the stove.

Place the cooked spinach, cooked onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a container and season with salt and pepper. Mix well until incorporated. If the mixture looks too wet, mix in some additional breading.

Using your hands, shape the dough into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and set them on a tray topped with baking paper. Seal and cool for at least one hour.

In a large frying pan over medium flame, warm olive oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes per side, rotating so they are crispy everywhere, then place on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully wholesome snack or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to accompany

Place the lentils in a saucepan and cover with ample water. Simmer over a medium flame for about 20 minutes or until partially softened, adding extra liquid to ensure the legumes covered if required.

Stir in the cracked wheat and keep cooking until fully cooked. Strain the mixture completely and reserve in a bowl.

Warm 50% of the