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Leek Croquettes

Small pan-fried patties, typically referred to as keftedes, represent a treasured speciality in Sephardic Jewish culinary traditions. These particular leek patties deliver a flavorful combination of hearty ground beef with the gentle, slightly sweet flavour of tender leeks, rendering them truly irresistible.

Produces 12

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

Wash the fresh leeks properly and trim off the roots and most of the green stalk. Chop into halves longways then into 1.5cm slices. Put in a deep pan and cover with fresh water, then heat over a moderate heat for about 20 mins or until softened.

Strain the leeks and place in a large mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season well with seasoning. Stir well using your palms then form a few tablespoonfuls into a ball, shaping a little. Put on a platter and repeat for the remaining of the mixture.

Warm cooking oil in a pan to a depth of about 2cm over a moderate heat. When the olive oil is hot, brown the patties in small groups until golden on each side. (Don't overcrowd the frying pan as this reduces the oil temperature of the cooking oil.) Transfer the finished patties to a plate lined with kitchen paper and permit to rest.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach with cheese fritters are a real pleasure. The crispy exterior opens up to a creamy center. The fresh spinach brings a vibrant, somewhat earthy note, while the cheese offers a savory, umami creaminess. You can substitute the cheesy element with boiled, crushed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for pan-frying (or sunflower oil)
• Fresh lemon, to serve

If using leafy greens, wash it carefully, discarding any tough stems, and roughly chop it into big pieces. Put in a big pot with a little hot water over a medium heat. Once softened, remove in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

When working with thawed frozen spinach, carefully squeeze out extra water.

Heat the olive oil in a skillet over a medium heat and fry the onion and garlic cloves until softened, about four minutes. Take off the heat.

Put the prepared spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine well until incorporated. If the preparation looks too loose, incorporate some extra crumbs.

By hand, mold the preparation into oval croquettes somewhat larger than a nut but more compact than an large egg, and set them on a tray topped with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium flame, warm olive oil to a level of about 1 centimeter. Brown the patties a handful for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then put on paper towel.

Offer with fresh lemon.

Lentil Patties

With their crunchy outside and tender interior, these croquettes are not only flavorful but also a highly wholesome appetizer or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a pan and submerge with enough fresh water. Boil over a medium heat for about 20 mins or until partially softened, pouring additional water to maintain the legumes covered if required.

Mix in the cracked wheat and keep cooking until tender. Strain the lentils and burghul well and put aside in a container.

Heat half of the