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Leek Croquettes

Bite-sized crispy fritters, often referred to as keftedes, are a treasured delicacy in Sephardic cooking. These leek fritters present a flavorful combination of rich minced beef with the subtle, sweetly mild essence of fresh leeks, making them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the fresh leeks properly and cut away the roots and the majority of the dark green parts. Chop lengthwise longways then into 1.5-centimeter slices. Place in a deep pan and cover with cold water, then heat over a medium heat for about 20 minutes or until softened.

Strain the softened leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and sweet paprika and season well with salt and pepper. Stir well using your palms then mold a few scoops into a patty, shaping a slightly. Put on a platter and repeat for the remaining of the mixture.

Preheat cooking oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is ready, cook the fritters in small groups until golden brown on each side. (Avoid overcrowding the frying pan as this reduces the oil temperature of the cooking oil.) Take out the finished croquettes to a dish topped with paper towel and permit to cool.

Offer with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a true delight. The crispy outside reveals a soft filling. The fresh spinach imparts a fresh, somewhat green taste, while the cheese provides a rich, umami richness. It's possible to replace the dairy cheese with steamed, pureed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon slices, to serve

For raw spinach, clean it well, getting rid of any hard stems, and roughly chop it into sizable portions. Transfer in a deep pan with a bit of hot water over a medium flame. Once wilted, strain in a strainer for about a quarter hour, then press out any remaining moisture and set aside.

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

Heat the oil in a skillet over a medium heat and fry the diced onion and garlic cloves until tender, about a few minutes. Turn off the flame.

Place the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, red spice, breading and eggs in a large bowl and flavor with pepper and salt. Stir well until combined. If the mixture seems too loose, mix in some additional crumbs.

By hand, shape the preparation into oval croquettes a bit bigger than a walnut shell but smaller than an egg, and place them on a baking sheet topped with baking paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium heat, preheat oil to a amount of about 1cm. Brown the croquettes a handful for a couple of minutes per side, turning so they are golden brown all over, then transfer on absorbent paper.

Present with lemon slices.

Lentil Patties

Featuring a golden crust and soft inside, these croquettes are not only delicious but also a highly wholesome appetizer or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to serve

Place the lentils in a pan and submerge with ample cold water. Cook over a medium flame for about 20 minutes or until nearly done, including more water to maintain the pulses covered if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Strain the ingredients well and put aside in a container.

Warm a portion of the