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Leek Croquettes

Bite-sized pan-fried fritters, commonly referred to as keftedes, are a beloved signature dish in Sephardic Jewish culinary traditions. These leek fritters offer a flavorful blend of hearty minced beef with the delicate, slightly sweet flavour of leeks, and they are utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and cut away the base and most of the green stalk. Slice in half along the length then into half-inch rounds. Place in a large skillet and submerge with fresh water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and spice and season liberally with pepper and salt. Stir well using your fingers then mold a couple of scoops into a patty, shaping a slightly. Put on a platter and proceed for the rest of the preparation.

Heat oil in a pan to a depth of about 2cm over a medium heat. When the olive oil is ready, cook the patties in small batches until golden on each side. (Do not fill the skillet as this reduces the temperature of the oil.) Remove the ready croquettes to a plate topped with kitchen paper and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach croquettes are a true treat. The golden outside reveals a soft interior. The spinach adds a fresh, moderately earthy note, while the dairy offers a deep, flavorful smoothness. It's possible to replace the cheesy element with cooked, crushed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon slices, to serve

For raw spinach, wash it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a little liquid over a medium heat. Once wilted, remove in a colander for about 15 mins, then squeeze out any excess liquid and reserve.

When working with defrosted spinach, thoroughly squeeze out extra water.

Preheat the cooking oil in a frying pan over a medium heat and cook the diced onion and minced garlic until translucent, about a few minutes. Take off the flame.

Put the cooked spinach, fried onion and garlic, grated cheese, ricotta, spice, red spice, dry crumbs and beaten eggs in a container and spice with seasoning. Combine completely until blended. If the mixture looks too wet, incorporate some more crumbs.

By hand, mold the preparation into oval croquettes slightly larger than a nut but less bulky than an large egg, and put them on a plate covered with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, warm olive oil to a level of about 1cm. Brown the patties a handful for a couple of minutes each side, rotating so they are golden everywhere, then put on paper towel.

Serve with lemon slices.

Lentil Patties

Boasting a crunchy outside and tender interior, these croquettes are not only tasty but also a highly nutritious bite or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to accompany

Add the lentils in a pot and fill with ample fresh water. Simmer over a medium heat for about 20 mins or until partially softened, pouring extra liquid to maintain the lentils submerged if necessary.

Stir in the bulgur wheat and continue cooking until tender. Drain the lentils and burghul completely and reserve in a bowl.

Preheat 50% of the