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Leek Croquettes

Small pan-fried fritters, typically referred to as keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These leek croquettes offer a delicious combination of savory beef with the delicate, mildly sweet taste of tender leeks, and they are utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the leeks well and cut away the root ends and the majority of the green stalk. Chop into halves longways then into half-inch slices. Transfer in a deep frying pan and fill with fresh water, then heat over a medium flame for about 20 mins or until softened.

Drain the leeks and transfer in a mixing bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Mix thoroughly using your palms then form a couple of tablespoonfuls into a patty, shaping a little. Place on a tray and repeat for the rest of the mixture.

Warm cooking oil in a skillet to a level of about ¾ inch over a medium flame. When the oil is sizzling, brown the fritters in small batches until crispy on both sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Take out the ready patties to a dish lined with paper towel and permit to rest.

Serve with fresh lemon.

Spinach Croquettes

These spinach and cheese fritters are a true delight. The crispy crust opens up to a creamy interior. The fresh spinach imparts a fresh, slightly green note, while the grated cheese gives a deep, savory smoothness. You can substitute the cheese with boiled, crushed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using raw spinach, wash it thoroughly, removing any stalks, and cut into it into big pieces. Put in a big pot with a bit of water over a medium flame. Once wilted, remove in a sieve for about 15 minutes, then remove any extra water and set aside.

For defrosted spinach, completely press out unwanted moisture.

Warm the cooking oil in a frying pan over a medium flame and cook the diced onion and garlic until softened, about four minutes. Take off the heat.

Place the cooked spinach, sauteed onion and softened garlic, hard cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a container and season with seasoning. Mix completely until combined. If the dough looks too wet, add some more crumbs.

By hand, form the preparation into oval shapes slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet lined with parchment paper. Wrap and chill for at least one hour.

In a wide pan over medium flame, warm olive oil to a amount of about half an inch. Brown the patties a small batch for 2–3 minutes on both sides, turning so they are golden everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and moist center, these patties are not only flavorful but also a highly healthy appetizer or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and fresh lemon, to garnish

Place the lentils in a pot and submerge with plenty of fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, pouring more water to ensure the pulses submerged if needed.

Stir in the bulgur wheat and continue cooking until softened. Strain the ingredients completely and reserve in a bowl.

Preheat half of the