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Leek Croquettes

Bite-sized fried patties, typically called keftedes, stand as a treasured delicacy in Sephardic Jewish cooking. These particular leek croquettes offer a tasty blend of rich beef with the delicate, slightly sweet essence of tender leeks, rendering them truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Clean the leeks carefully and remove the roots and most of the green tops. Chop in half along the length then into 1.5-centimeter slices. Transfer in a deep pan and fill with cold water, then cook over a medium flame for about 20 mins or until tender.

Remove the water from the cooked leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and flavor well with salt and pepper. Stir completely using your hands then mold a couple of spoonfuls into a croquette, shaping a little. Place on a platter and continue for the rest of the preparation.

Warm cooking oil in a skillet to a amount of about ¾ inch over a medium flame. When the oil is hot, fry the patties in small groups until crispy on each side. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Transfer the ready fritters to a dish lined with paper towel and let to drain.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese fritters are a genuine delight. The golden outside opens up to a smooth filling. The leafy spinach imparts a vibrant, moderately earthy taste, while the dairy offers a deep, umami richness. You can substitute the cheese with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

If using fresh spinach, wash it well, removing any hard stems, and cut into it into big pieces. Place in a big pot with a bit of hot water over a medium heat. Once softened, remove in a sieve for about 15 mins, then press out any excess liquid and reserve.

When working with thawed frozen spinach, thoroughly remove extra water.

Preheat the oil in a pan over a moderate heat and saute the diced onion and garlic cloves until softened, about four minutes. Remove from the heat.

Put the prepared spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, spice, paprika, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Combine thoroughly until combined. If the mixture appears too soft, incorporate some additional crumbs.

Using your hands, shape the preparation into elongated patties somewhat larger than a nut but less bulky than an large egg, and set them on a plate covered with parchment paper. Seal and chill for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a depth of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes per side, flipping so they are golden all over, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Boasting a crunchy outside and moist center, these patties are not only tasty but also a wonderfully healthy appetizer or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to garnish

Add the dry lentils in a pan and cover with enough fresh water. Cook over a medium heat for about twenty minutes or until partially softened, including more water to ensure the pulses covered if needed.

Stir in the bulgur wheat and continue cooking until fully cooked. Strain the mixture thoroughly and set aside in a container.

Preheat 50% of the