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Leek Croquettes

Bite-sized crispy fritters, often known as keftedes, are a treasured delicacy in Sephardic cuisine. These wonderful leek croquettes present a tasty combination of rich minced beef with the gentle, mildly sweet essence of leeks, rendering them utterly addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Wash the green leeks well and trim off the root ends and most of the dark green parts. Chop into halves along the length then into 1.5-centimeter rounds. Put in a large skillet and cover with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice generously with seasoning. Combine completely using your hands then form a several tablespoonfuls into a croquette, flattening a slightly. Put on a tray and repeat for the rest of the ingredients.

Heat olive oil in a frying pan to a depth of about 2cm over a medium flame. When the oil is hot, brown the patties in small batches until golden on each side. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Take out the cooked fritters to a tray lined with paper towel and let to cool.

Present with fresh lemon.

Spinach Croquettes

These spinach with cheese patties are a true pleasure. The crunchy exterior reveals a smooth filling. The leafy spinach adds a bright, somewhat natural note, while the dairy provides a rich, savory creaminess. You can substitute the cheese with steamed, mashed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to accompany

If using leafy greens, rinse it carefully, getting rid of any tough stems, and roughly chop it into big pieces. Put in a big pot with a bit of water over a medium heat. Once cooked, drain in a strainer for about 15 minutes, then squeeze out any excess liquid and reserve.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

Heat the cooking oil in a pan over a moderate heat and saute the diced onion and garlic until softened, about a few minutes. Take off the heat.

Put the wilted spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir completely until incorporated. If the preparation looks too soft, add some additional breadcrumbs.

Using your hands, mold the dough into elongated patties somewhat larger than a nut but more compact than an egg, and set them on a plate covered with wax paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium flame, preheat cooking oil to a level of about 1 centimeter. Brown the fritters a small batch for two to three minutes per side, turning so they are golden brown everywhere, then place on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these croquettes are not only tasty but also a extremely healthy bite or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to accompany

Add the brown lentils in a pot and fill with enough fresh water. Boil over a moderate heat for about twenty minutes or until partially softened, pouring extra liquid to maintain the lentils covered if required.

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

Warm a portion of the