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Leek Croquettes

Petite crispy fritters, commonly called keftedes, represent a cherished speciality in Sephardic culinary traditions. These wonderful leek patties deliver a flavorful blend of hearty beef with the gentle, mildly sweet essence of tender leeks, and they are utterly addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Clean the green leeks properly and cut away the base and the majority of the green tops. Slice in half longways then into 1.5cm slices. Place in a deep frying pan and submerge with cold water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, dill, chopped parsley and paprika and spice liberally with seasoning. Stir well using your fingers then mold a several spoonfuls into a croquette, shaping a bit. Set on a plate and continue for the balance of the mixture.

Warm olive oil in a skillet to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, cook the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the pan as this drops the temperature of the oil.) Take out the cooked patties to a tray lined with paper towel and allow to drain.

Present with fresh lemon.

Spinach Patties

These spinach with cheese patties are a true delight. The golden exterior gives way to a soft filling. The fresh spinach adds a fresh, somewhat earthy flavor, while the grated cheese offers a deep, umami creaminess. Feel free to swap the dairy cheese with boiled, mashed potato if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

For leafy greens, clean it well, discarding any stalks, and roughly chop it into big pieces. Place in a large saucepan with a little hot water over a medium flame. Once softened, remove in a sieve for about a quarter hour, then press out any remaining moisture and set aside.

If using defrosted spinach, carefully squeeze out excess liquid.

Preheat the olive oil in a skillet over a medium heat and fry the diced onion and minced garlic until softened, about 4 minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Combine well until incorporated. If the preparation appears too wet, incorporate some extra crumbs.

By hand, mold the mixture into oval croquettes a bit bigger than a nut but smaller than an large egg, and place them on a tray lined with wax paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a amount of about 1cm. Fry the croquettes a small batch for two to three minutes on both sides, rotating so they are golden brown all over, then place on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

With their crispy exterior and tender interior, these croquettes are not only delicious but also a extremely wholesome snack or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Put the dry lentils in a saucepan and cover with ample water. Simmer over a medium flame for about 20 mins or until nearly done, including extra liquid to ensure the pulses submerged if necessary.

Mix in the cracked wheat and proceed cooking until softened. Strain the ingredients completely and reserve in a mixing bowl.

Warm 50% of the