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Leek Croquettes

Bite-sized fried patties, often known as keftedes, represent a cherished delicacy in Sephardic cooking. These leek patties present a flavorful fusion of hearty beef with the delicate, mildly sweet essence of leeks, making them truly addictive.

Makes 12

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

Clean the fresh leeks carefully and cut away the root ends and the bulk of the green tops. Cut into halves longways then into 1.5cm pieces. Transfer in a large skillet and fill with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and spice and season well with seasoning. Stir well using your fingers then form a couple of scoops into a ball, shaping a bit. Place on a tray and repeat for the remaining of the preparation.

Heat cooking oil in a skillet to a level of about 2cm over a medium heat. When the oil is sizzling, brown the croquettes in batches until golden brown on both sides. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Transfer the finished fritters to a plate covered with absorbent paper and let to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese patties are a true treat. The golden exterior reveals a soft interior. The leafy spinach adds a fresh, slightly green flavor, while the dairy gives a savory, savory creaminess. Feel free to swap the cheese with steamed, mashed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 large eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to garnish

If using fresh spinach, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into large chunks. Transfer in a deep pan with a small amount liquid over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then squeeze out any remaining moisture and set aside.

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

Warm the olive oil in a skillet over a medium heat and fry the chopped onion and garlic cloves until tender, about 4 minutes. Take off the stove.

Put the cooked spinach, fried onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and flavor with salt and pepper. Mix thoroughly until blended. If the preparation looks too wet, incorporate some more breadcrumbs.

Using your hands, mold the dough into oval shapes a bit bigger than a nut but more compact than an egg, and put them on a plate covered with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, heat oil to a level of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes on both sides, rotating so they are crispy all over, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a highly wholesome bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to liking
• Yogurt and lemon wedges, to garnish

Put the lentils in a pot and fill with plenty of cold water. Simmer over a moderate heat for about twenty minutes or until partially softened, pouring extra liquid to maintain the lentils covered if necessary.

Add the cracked wheat and proceed cooking until softened. Remove the water from the ingredients thoroughly and reserve in a mixing bowl.

Warm 50% of the