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Leek Croquettes

Petite pan-fried croquettes, commonly known as keftedes, are a treasured delicacy in Sephardic Jewish culinary traditions. These wonderful leek fritters offer a tasty fusion of savory minced beef with the subtle, mildly sweet essence of fresh leeks, rendering them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Wash the leeks well and cut away the root ends and most of the dark green parts. Slice into halves longways then into 1.5cm slices. Put in a deep pan and cover with cold water, then cook over a moderate heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and paprika and flavor liberally with salt and pepper. Mix completely using your hands then mold a couple of tablespoonfuls into a patty, shaping a slightly. Place on a tray and repeat for the rest of the mixture.

Heat olive oil in a skillet to a level of about 2 centimeters over a moderate heat. When the oil is ready, brown the patties in small groups until crispy on each side. (Avoid overcrowding the pan as this drops the temperature of the oil.) Take out the finished fritters to a dish lined with paper towel and allow to cool.

Offer with lemon slices.

Spinach Croquettes

These delightful cheesy spinach patties are a real delight. The crispy outside reveals a creamy filling. The leafy spinach adds a bright, moderately earthy note, while the cheese provides a savory, flavorful richness. It's possible to replace the dairy cheese with boiled, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or vegetable oil)
• Lemon wedges, to serve

When using leafy greens, clean it well, getting rid of any hard stems, and roughly chop it into large chunks. Transfer in a deep pan with a bit of hot water over a medium flame. Once cooked, strain in a colander for about a quarter hour, then squeeze out any extra water and reserve.

For previously frozen spinach, completely press out extra water.

Warm the oil in a pan over a medium flame and fry the onion and garlic until softened, about 4 minutes. Take off the flame.

Put the cooked spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a container and flavor with pepper and salt. Combine completely until combined. If the preparation looks too wet, incorporate some additional crumbs.

With your fingers, mold the mixture into elongated patties somewhat larger than a walnut but more compact than an large egg, and place them on a plate lined with parchment paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium heat, preheat cooking oil to a level of about 1 centimeter. Brown the croquettes a few at a time for a couple of minutes each side, rotating so they are golden brown all over, then put on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and moist center, these patties are not only delicious but also a wonderfully nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to serve

Add the dry lentils in a pot and submerge with ample fresh water. Boil over a medium flame for about twenty minutes or until almost cooked, including additional water to ensure the lentils covered if needed.

Add the burghul and proceed cooking until tender. Remove the water from the ingredients well and reserve in a mixing bowl.

Heat 50% of the