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Leek Croquettes

Petite crispy patties, commonly known as keftedes, represent a cherished speciality in Sephardic Jewish cuisine. These wonderful leek patties deliver a flavorful fusion of rich minced beef with the subtle, mildly sweet flavour of fresh leeks, and they are truly irresistible.

Yields 12

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

Clean the fresh leeks properly and remove the roots and the majority of the dark green parts. Chop lengthwise lengthways then into half-inch slices. Transfer in a large skillet and fill with fresh water, then cook over a medium flame for about twenty minutes or until cooked through.

Drain the leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and flavor generously with salt and pepper. Combine thoroughly using your hands then form a couple of spoonfuls into a ball, flattening a slightly. Set on a platter and continue for the balance of the mixture.

Preheat cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the oil is hot, brown the fritters in small batches until golden on all sides. (Don't overcrowd the pan as this lowers the heat of the oil.) Take out the cooked croquettes to a tray topped with absorbent paper and allow to drain.

Present with fresh lemon.

Spinach Croquettes

These cheesy spinach patties are a true pleasure. The crispy exterior gives way to a smooth filling. The leafy spinach brings a bright, moderately earthy note, while the grated cheese gives a deep, umami creaminess. You can substitute the cheesy element with steamed, mashed potatoes if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

If using raw spinach, rinse it carefully, getting rid of any tough stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount hot water over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then remove any remaining moisture and put aside.

When working with defrosted spinach, carefully squeeze out unwanted moisture.

Warm the oil in a skillet over a medium heat and fry the onion and garlic until softened, about a few minutes. Remove from the heat.

Put the prepared spinach, fried onion and softened garlic, hard cheese, creamy cheese, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with seasoning. Mix completely until incorporated. If the mixture looks too loose, add some more breading.

By hand, shape the mixture into oval croquettes somewhat larger than a nut but more compact than an egg, and put them on a plate covered with wax paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a amount of about half an inch. Cook the croquettes a handful for a couple of minutes per side, flipping so they are golden everywhere, then place on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a extremely wholesome appetizer or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to serve

Add the dry lentils in a saucepan and fill with ample fresh water. Simmer over a medium heat for about 20 mins or until nearly done, including extra liquid to ensure the lentils covered if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat half of the