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Leek Croquettes

Bite-sized crispy croquettes, typically referred to as keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These wonderful leek patties present a delicious fusion of rich beef with the gentle, sweetly mild taste of fresh leeks, and they are absolutely addictive.

Yields 12

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

Clean the fresh leeks carefully and remove the base and the majority of the green tops. Chop into halves lengthways then into half-inch slices. Transfer in a deep pan and cover with water, then cook over a medium flame for about twenty minutes or until softened.

Drain the softened leeks and place in a mixing bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and flavor generously with pepper and salt. Mix thoroughly using your hands then shape a couple of tablespoonfuls into a patty, flattening a little. Set on a platter and proceed for the remaining of the ingredients.

Warm oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is sizzling, cook the croquettes in small batches until golden on all sides. (Do not fill the skillet as this drops the heat of the cooking oil.) Remove the cooked croquettes to a dish covered with absorbent paper and let to drain.

Serve with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a true delight. The golden crust reveals a soft interior. The spinach brings a vibrant, slightly earthy note, while the dairy gives a savory, savory creaminess. You can substitute the cheesy element with steamed, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon slices, to garnish

When using leafy greens, rinse it thoroughly, getting rid of any tough stems, and roughly chop it into large chunks. Place in a big pot with a bit of liquid over a moderate heat. Once wilted, remove in a strainer for about 15 minutes, then remove any remaining moisture and reserve.

If using defrosted spinach, thoroughly remove unwanted moisture.

Heat the oil in a skillet over a medium heat and saute the diced onion and minced garlic until softened, about a few minutes. Take off the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Combine thoroughly until blended. If the preparation appears too wet, mix in some extra breadcrumbs.

With your fingers, mold the preparation into elongated patties somewhat larger than a nut but smaller than an egg, and place them on a baking sheet lined with baking paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium flame, heat cooking oil to a depth of about 1 centimeter. Brown the fritters a few at a time for a couple of minutes each side, turning so they are golden everywhere, then place on absorbent paper.

Offer with lemon slices.

Lentil Patties

With their golden crust and moist center, these patties are not only tasty but also a highly nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to serve

Add the lentils in a pot and submerge with plenty of fresh water. Cook over a medium heat for about 20 minutes or until partially softened, adding extra liquid to ensure the pulses covered if needed.

Stir in the burghul and continue cooking until tender. Drain the lentils and burghul well and put aside in a container.

Warm a portion of the