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Leek Croquettes

Small pan-fried patties, often called keftedes, stand as a cherished speciality in Sephardic Jewish culinary traditions. These leek patties deliver a delicious fusion of hearty ground beef with the gentle, mildly sweet flavour of tender leeks, rendering them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Clean the green leeks carefully and trim off the roots and the bulk of the green stalk. Chop lengthwise longways then into half-inch slices. Transfer in a deep pan and cover with fresh water, then heat over a medium flame for about 20 minutes or until tender.

Remove the water from the cooked leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and spice generously with pepper and salt. Stir thoroughly using your hands then mold a couple of scoops into a ball, flattening a slightly. Put on a platter and repeat for the balance of the mixture.

Preheat olive oil in a skillet to a amount of about ¾ inch over a medium flame. When the heated oil is ready, cook the croquettes in batches until crispy on all sides. (Do not fill the pan as this reduces the temperature of the oil.) Take out the cooked patties to a dish covered with kitchen paper and let to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach fritters are a real delight. The golden exterior opens up to a soft center. The leafy spinach brings a bright, somewhat earthy flavor, while the cheese offers a savory, savory smoothness. You can substitute the dairy cheese with boiled, pureed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon wedges, to serve

For raw spinach, wash it thoroughly, discarding any stalks, and coarsely chop it into sizable portions. Place in a deep pan with a bit of hot water over a moderate heat. Once wilted, strain in a sieve for about a quarter hour, then remove any excess liquid and set aside.

When working with thawed frozen spinach, carefully squeeze out excess liquid.

Preheat the olive oil in a pan over a medium heat and fry the diced onion and garlic until softened, about a few minutes. Turn off the stove.

Put the prepared spinach, cooked onion and garlic, hard cheese, creamy cheese, spice, paprika, dry crumbs and beaten eggs in a big mixing bowl and season with seasoning. Combine thoroughly until incorporated. If the preparation appears too loose, incorporate some more crumbs.

Using your hands, mold the preparation into oval croquettes slightly larger than a walnut shell but smaller than an egg, and place them on a baking sheet topped with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over moderate heat, heat olive oil to a level of about 1 centimeter. Fry the patties a handful for two to three minutes on both sides, turning so they are golden all over, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Featuring a golden crust and moist center, these fritters are not only tasty but also a wonderfully nutritious appetizer or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to serve

Add the brown lentils in a pan and cover with plenty of fresh water. Boil over a medium flame for about twenty minutes or until nearly done, including additional water to keep the legumes submerged if necessary.

Mix in the cracked wheat and proceed cooking until tender. Remove the water from the ingredients well and set aside in a bowl.

Preheat 50% of the