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Leek Croquettes

Petite crispy patties, often referred to as keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These particular leek fritters offer a flavorful fusion of hearty beef with the subtle, sweetly mild essence of fresh leeks, rendering them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and cut away the base and the majority of the dark green parts. Slice lengthwise lengthways then into half-inch rounds. Place in a deep pan and fill with fresh water, then simmer over a medium flame for about 20 minutes or until tender.

Strain the leeks and place in a mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Mix well using your palms then shape a couple of spoonfuls into a patty, shaping a bit. Place on a platter and proceed for the rest of the mixture.

Warm oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is hot, fry the fritters in batches until golden brown on all sides. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Take out the ready croquettes to a tray topped with absorbent paper and let to cool.

Present with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a true treat. The crunchy crust opens up to a creamy interior. The leafy spinach adds a bright, slightly green note, while the grated cheese offers a deep, flavorful richness. You can substitute the cheesy element with steamed, pureed potato if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

If using fresh spinach, rinse it carefully, getting rid of any tough stems, and coarsely chop it into large chunks. Put in a deep pan with a bit of hot water over a moderate heat. Once softened, strain in a colander for about a quarter hour, then press out any excess liquid and reserve.

When working with defrosted spinach, completely press out excess liquid.

Warm the oil in a skillet over a moderate heat and fry the diced onion and garlic until softened, about a few minutes. Take off the flame.

Place the prepared spinach, fried onion and garlic, hard cheese, soft cheese, nutmeg, paprika, breading and eggs in a container and flavor with pepper and salt. Mix completely until combined. If the preparation seems too loose, incorporate some more breading.

Using your hands, form the dough into elongated patties somewhat larger than a walnut but less bulky than an large egg, and place them on a plate covered with parchment paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a amount of about 1cm. Brown the croquettes a handful for 2–3 minutes per side, turning so they are golden brown everywhere, then put on kitchen roll.

Present with lemon slices.

Lentil Croquettes

With their crunchy outside and moist center, these patties are not only flavorful but also a extremely nutritious appetizer or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to accompany

Add the brown lentils in a pan and fill with plenty of fresh water. Simmer over a medium flame for about 20 minutes or until partially softened, adding additional water to maintain the lentils covered if required.

Stir in the cracked wheat and continue cooking until softened. Strain the lentils and burghul thoroughly and put aside in a container.

Warm a portion of the