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Leek Croquettes

Petite fried patties, commonly known as keftedes, represent a treasured delicacy in Sephardic culinary traditions. These leek fritters deliver a delicious blend of rich beef with the gentle, sweetly mild essence of tender leeks, rendering them truly irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Wash the green leeks carefully and cut away the root ends and the majority of the green stalk. Chop in half longways then into 1.5-centimeter pieces. Place in a large skillet and submerge with cold water, then cook over a medium heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and paprika and spice well with seasoning. Stir thoroughly using your hands then mold a few tablespoonfuls into a patty, shaping a bit. Set on a tray and repeat for the rest of the ingredients.

Preheat oil in a skillet to a depth of about 2cm over a medium flame. When the heated oil is sizzling, fry the fritters in batches until golden on each side. (Avoid overcrowding the pan as this lowers the oil temperature of the cooking oil.) Remove the ready croquettes to a dish lined with kitchen paper and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These spinach and cheese croquettes are a true pleasure. The crunchy crust reveals a soft interior. The fresh spinach brings a bright, slightly earthy note, while the cheese provides a deep, savory creaminess. Feel free to swap the cheesy element with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to serve

If using raw spinach, clean it thoroughly, getting rid of any stalks, and coarsely chop it into big pieces. Put in a deep pan with a little water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

For defrosted spinach, carefully squeeze out unwanted moisture.

Preheat the cooking oil in a skillet over a medium flame and cook the chopped onion and garlic until translucent, about four minutes. Turn off the stove.

Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and eggs in a large bowl and season with salt and pepper. Combine thoroughly until combined. If the dough appears too loose, mix in some more crumbs.

By hand, mold the preparation into oval croquettes a bit bigger than a nut but more compact than an egg, and place them on a tray lined with wax paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium heat, heat cooking oil to a amount of about 1 centimeter. Cook the croquettes a few at a time for a couple of minutes per side, flipping so they are crispy everywhere, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only tasty but also a wonderfully wholesome bite or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to serve

Place the brown lentils in a pan and fill with plenty of cold water. Simmer over a medium flame for about twenty minutes or until partially softened, pouring more water to maintain the lentils covered if required.

Add the bulgur wheat and proceed cooking until tender. Strain the lentils and burghul thoroughly and set aside in a container.

Warm 50% of the