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Leek Croquettes

Small fried patties, often called keftedes, represent a cherished speciality in Sephardic cuisine. These leek croquettes deliver a flavorful blend of savory ground beef with the delicate, mildly sweet taste of tender leeks, rendering them truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks well and cut away the root ends and the majority of the green tops. Chop into halves longways then into half-inch pieces. Put in a deep frying pan and fill with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and season generously with seasoning. Mix well using your hands then mold a couple of scoops into a patty, shaping a slightly. Set on a tray and proceed for the rest of the ingredients.

Heat cooking oil in a frying pan to a depth of about 2cm over a medium flame. When the olive oil is sizzling, cook the fritters in small groups until crispy on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Transfer the finished croquettes to a dish topped with absorbent paper and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese patties are a genuine delight. The crunchy outside opens up to a soft center. The leafy spinach imparts a vibrant, slightly earthy flavor, while the dairy offers a deep, umami creaminess. It's possible to replace the dairy cheese with boiled, mashed potato if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if required
• 3 eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Fresh lemon, to accompany

When using fresh spinach, wash it carefully, removing any hard stems, and roughly chop it into sizable portions. Place in a large saucepan with a little hot water over a medium flame. Once softened, strain in a sieve for about 15 minutes, then remove any extra water and set aside.

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

Warm the olive oil in a frying pan over a moderate heat and fry the onion and garlic until tender, about 4 minutes. Take off the flame.

Combine the wilted spinach, fried onion and garlic, grated cheese, ricotta, spice, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix completely until blended. If the preparation seems too wet, mix in some more crumbs.

Using your hands, shape the mixture into oval shapes slightly larger than a walnut shell but more compact than an egg, and place them on a plate lined with wax paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, heat oil to a amount of about half an inch. Brown the patties a handful for two to three minutes each side, rotating so they are crispy completely, then place on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

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

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to accompany

Place the dry lentils in a pot and fill with enough cold water. Simmer over a medium flame for about twenty minutes or until partially softened, pouring extra liquid to maintain the pulses submerged if necessary.

Add the cracked wheat and proceed cooking until tender. Drain the ingredients well and reserve in a mixing bowl.

Warm a portion of the