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Leek Croquettes

Small crispy patties, commonly known as keftedes, stand as a cherished speciality in Sephardic Jewish cooking. These particular leek fritters deliver a tasty fusion of hearty beef with the gentle, sweetly mild flavour of leeks, making them truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the leeks properly and remove the root ends and the majority of the green tops. Chop in half along the length then into 1.5cm rounds. Transfer in a deep frying pan and cover with water, then heat over a moderate heat for about 20 minutes or until softened.

Drain the softened leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and paprika and season well with salt and pepper. Combine completely using your fingers then shape a several spoonfuls into a croquette, flattening a little. Place on a tray and continue for the remaining of the ingredients.

Warm olive oil in a skillet to a level of about 2 centimeters over a medium flame. When the heated oil is hot, cook the fritters in small batches until golden on both sides. (Avoid overcrowding the pan as this drops the temperature of the cooking oil.) Remove the ready patties to a plate lined with paper towel and permit to cool.

Present with lemon wedges.

Spinach Patties

These cheesy spinach croquettes are a real pleasure. The crunchy crust opens up to a smooth center. The spinach imparts a vibrant, slightly green taste, while the grated cheese gives a rich, flavorful smoothness. It's possible to replace the cheese with cooked, mashed spuds if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon wedges, to garnish

If using leafy greens, clean it carefully, removing any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a bit of hot water over a moderate heat. Once softened, remove in a strainer for about 15 mins, then squeeze out any remaining moisture and set aside.

If using thawed frozen spinach, completely press out extra water.

Warm the olive oil in a pan over a moderate heat and saute the diced onion and garlic cloves until tender, about a few minutes. Take off the stove.

Place the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, paprika, breading and eggs in a container and season with seasoning. Combine completely until incorporated. If the mixture looks too soft, mix in some more breading.

With your fingers, shape the mixture into oval shapes somewhat larger than a nut but smaller than an large egg, and put them on a plate covered with wax paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, warm cooking oil to a level of about 1 centimeter. Cook the fritters a small batch for two to three minutes on both sides, turning so they are crispy everywhere, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully healthy appetizer or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to serve

Add the dry lentils in a pot and cover with plenty of water. Boil over a moderate heat for about 20 mins or until almost cooked, adding additional water to ensure the lentils submerged if necessary.

Mix in the burghul and keep cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat half of the