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Leek Croquettes

Petite fried patties, typically referred to as keftedes, are a treasured signature dish in Sephardic cooking. These particular leek fritters offer a tasty fusion of rich beef with the subtle, mildly sweet essence of fresh leeks, making them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Clean the leeks well and cut away the root ends and the majority of the green tops. Slice in half lengthways then into half-inch slices. Put in a deep frying pan and fill with cold water, then cook over a medium flame for about twenty minutes or until cooked through.

Drain the cooked leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Combine completely using your hands then shape a several spoonfuls into a croquette, pressing a little. Set on a platter and continue for the rest of the ingredients.

Preheat cooking oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is sizzling, brown the croquettes in small groups until crispy on each side. (Do not fill the pan as this drops the temperature of the oil.) Take out the cooked croquettes to a dish lined with paper towel and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach with cheese fritters are a real delight. The crispy exterior opens up to a smooth interior. The spinach adds a fresh, somewhat earthy note, while the dairy provides a savory, umami creaminess. Feel free to swap the dairy cheese with boiled, crushed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

For leafy greens, wash it well, getting rid of any hard stems, and roughly chop it into big pieces. Put in a deep pan with a small amount hot water over a medium flame. Once cooked, drain in a sieve for about 15 mins, then squeeze out any extra water and reserve.

For defrosted spinach, completely press out extra water.

Warm the olive oil in a pan over a medium flame and fry the onion and minced garlic until tender, about a few minutes. Turn off the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir thoroughly until incorporated. If the dough seems too wet, mix in some extra breading.

Using your hands, mold the dough into elongated patties somewhat larger than a walnut but less bulky than an large egg, and put them on a plate lined with baking paper. Seal and refrigerate for at least 1 hour.

In a big skillet over moderate heat, heat oil to a depth of about half an inch. Fry the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden completely, then transfer on paper towel.

Serve with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these patties are not only flavorful but also a extremely nutritious bite or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to garnish

Add the dry lentils in a saucepan and cover with plenty of fresh water. Boil over a medium flame for about 20 minutes or until partially softened, including more water to maintain the legumes immersed if necessary.

Stir in the burghul and keep cooking until fully cooked. Remove the water from the ingredients completely and put aside in a mixing bowl.

Warm 50% of the