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Leek Croquettes

Small crispy patties, often referred to as keftedes, stand as a beloved speciality in Sephardic Jewish cuisine. These particular leek fritters deliver a flavorful fusion of hearty ground beef with the delicate, sweetly mild essence of tender leeks, and they are truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the fresh leeks properly and remove the roots and most of the green stalk. Cut lengthwise along the length then into 1.5-centimeter slices. Transfer in a large skillet and cover with fresh water, then cook over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and put in a big bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and season well with salt and pepper. Stir thoroughly using your palms then form a few scoops into a patty, pressing a little. Put on a plate and proceed for the remaining of the mixture.

Heat olive oil in a skillet to a level of about ¾ inch over a medium flame. When the olive oil is sizzling, cook the patties in small groups until crispy on each side. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Remove the finished patties to a plate topped with paper towel and let to cool.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese croquettes are a true pleasure. The crunchy crust reveals a soft filling. The leafy spinach brings a vibrant, moderately earthy note, while the dairy offers a deep, savory smoothness. Feel free to swap the dairy cheese with boiled, mashed potato if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

For raw spinach, wash it thoroughly, getting rid of any tough stems, and coarsely chop it into large chunks. Put in a big pot with a bit of water over a moderate heat. Once cooked, remove in a colander for about 15 mins, then squeeze out any excess liquid and put aside.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Warm the cooking oil in a pan over a medium flame and cook the diced onion and minced garlic until tender, about four minutes. Take off the stove.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, ricotta, spice, paprika, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Stir well until incorporated. If the preparation seems too soft, mix in some extra crumbs.

By hand, shape the mixture into oval shapes slightly larger than a walnut but less bulky than an large egg, and place them on a plate lined with wax paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over medium flame, warm cooking oil to a depth of about 1 centimeter. Brown the patties a small batch for a couple of minutes per side, flipping so they are golden brown completely, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

With their crunchy outside and soft inside, these fritters are not only flavorful but also a highly wholesome bite or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to accompany

Add the lentils in a pot and fill with plenty of water. Boil over a medium heat for about twenty minutes or until partially softened, including more water to maintain the lentils immersed if required.

Add the bulgur wheat and proceed cooking until tender. Drain the ingredients well and put aside in a container.

Preheat 50% of the