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Leek Croquettes

Bite-sized fried patties, typically referred to as keftedes, stand as a treasured delicacy in Sephardic Jewish cooking. These wonderful leek croquettes offer a delicious combination of rich ground beef with the subtle, mildly sweet flavour of leeks, making them absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the fresh leeks well and cut away the root ends and the majority of the dark green parts. Cut into halves along the length then into half-inch slices. Place in a deep frying pan and fill with cold water, then heat over a medium heat for about twenty minutes or until tender.

Strain the leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and flavor generously with pepper and salt. Mix completely using your palms then form a couple of scoops into a croquette, shaping a bit. Put on a tray and repeat for the rest of the preparation.

Warm oil in a pan to a amount of about ¾ inch over a medium flame. When the olive oil is hot, cook the patties in small batches until golden brown on all sides. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Remove the ready patties to a plate covered with paper towel and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese patties are a true pleasure. The crispy crust reveals a smooth interior. The spinach brings a fresh, somewhat green flavor, while the grated cheese gives a savory, umami creaminess. It's possible to replace the dairy cheese with steamed, mashed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

For raw spinach, clean it well, removing any tough stems, and cut into it into big pieces. Transfer in a deep pan with a small amount water over a moderate heat. Once softened, drain in a sieve for about 15 mins, then remove any excess liquid and reserve.

For defrosted spinach, completely press out excess liquid.

Preheat the oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until softened, about four minutes. Remove from the stove.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, ricotta, spice, sweet paprika, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Stir well until blended. If the preparation appears too wet, incorporate some additional crumbs.

By hand, shape the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an egg, and put them on a baking sheet topped with baking paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, preheat cooking oil to a depth of about 1cm. Fry the patties a small batch for a couple of minutes each side, flipping so they are golden all over, then place on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and moist center, these croquettes are not only delicious but also a highly wholesome appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to serve

Put the lentils in a saucepan and cover with plenty of cold water. Cook over a moderate heat for about 20 mins or until nearly done, including extra liquid to maintain the legumes covered if necessary.

Mix in the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul well and put aside in a bowl.

Preheat a portion of the