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Leek Croquettes

Bite-sized pan-fried croquettes, typically referred to as keftedes, stand as a cherished speciality in Sephardic cuisine. These particular leek croquettes deliver a flavorful combination of savory ground beef with the subtle, mildly sweet essence of leeks, and they are utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and cut away the root ends and the majority of the dark green parts. Chop into halves along the length then into 1.5cm slices. Transfer in a large skillet and submerge with water, then simmer over a moderate heat for about 20 mins or until softened.

Strain the softened leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, parsley and paprika and spice generously with seasoning. Stir well using your fingers then shape a couple of scoops into a croquette, pressing a bit. Put on a tray and proceed for the rest of the preparation.

Warm olive oil in a pan to a amount of about 2cm over a medium flame. When the olive oil is hot, brown the croquettes in small batches until golden brown on both sides. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Remove the finished fritters to a tray lined with paper towel and allow to drain.

Present with fresh lemon.

Spinach Patties

These delightful spinach and cheese croquettes are a true delight. The golden crust opens up to a smooth center. The fresh spinach adds a bright, somewhat green taste, while the grated cheese provides a deep, flavorful smoothness. You can substitute the cheese with steamed, pureed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

When using leafy greens, rinse it carefully, discarding any hard stems, and cut into it into big pieces. Transfer in a big pot with a bit of water over a moderate heat. Once softened, remove in a colander for about 15 minutes, then press out any extra water and reserve.

For defrosted spinach, completely squeeze out unwanted moisture.

Heat the cooking oil in a pan over a moderate heat and fry the diced onion and minced garlic until softened, about a few minutes. Remove from the flame.

Place the prepared spinach, cooked onion and softened garlic, hard cheese, creamy cheese, spice, red spice, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Stir completely until incorporated. If the dough looks too loose, mix in some additional breadcrumbs.

Using your hands, form the preparation into elongated patties slightly larger than a walnut but smaller than an chicken egg, and put them on a baking sheet covered with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a depth of about half an inch. Cook the fritters a few at a time for 2–3 minutes per side, turning so they are golden brown everywhere, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a extremely nutritious appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to garnish

Put the brown lentils in a pot and fill with plenty of water. Simmer over a moderate heat for about twenty minutes or until nearly done, including more water to maintain the legumes submerged if required.

Add the cracked wheat and keep cooking until softened. Strain the mixture well and put aside in a bowl.

Heat a portion of the