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Leek Croquettes

Petite fried croquettes, often known as keftedes, are a beloved speciality in Sephardic cuisine. These particular leek croquettes deliver a flavorful fusion of hearty beef with the delicate, sweetly mild flavour of fresh leeks, rendering them utterly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the leeks well and cut away the base and the majority of the green tops. Slice lengthwise along the length then into half-inch pieces. Place in a large skillet and submerge with water, then heat over a moderate heat for about 20 minutes or until softened.

Drain the softened leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor generously with seasoning. Combine thoroughly using your hands then shape a couple of scoops into a ball, shaping a bit. Place on a plate and proceed for the rest of the mixture.

Warm olive oil in a pan to a amount of about 2cm over a medium flame. When the heated oil is sizzling, fry the fritters in batches until crispy on each side. (Do not fill the frying pan as this drops the temperature of the oil.) Remove the ready croquettes to a plate lined with paper towel and permit to drain.

Serve with lemon wedges.

Spinach Patties

These amazing spinach and cheese patties are a real delight. The golden outside opens up to a soft center. The leafy spinach adds a vibrant, slightly earthy note, while the cheese gives a rich, umami creaminess. You can substitute the cheesy element with steamed, crushed spuds if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

When using fresh spinach, clean it thoroughly, removing any tough stems, and cut into it into big pieces. Transfer in a big pot with a little water over a medium heat. Once cooked, strain in a sieve for about 15 minutes, then squeeze out any extra water and put aside.

When working with thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the oil in a frying pan over a medium flame and saute the onion and minced garlic until tender, about four minutes. Turn off the stove.

Combine the prepared spinach, fried onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Combine completely until combined. If the mixture seems too wet, incorporate some additional breadcrumbs.

With your fingers, mold the preparation into elongated patties slightly larger than a walnut but less bulky than an chicken egg, and put them on a plate lined with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over moderate heat, preheat olive oil to a level of about 1cm. Cook the fritters a handful for two to three minutes per side, rotating so they are crispy all over, then put on paper towel.

Offer with lemon slices.

Lentil Patties

Boasting a crunchy outside and tender interior, these croquettes are not only flavorful but also a highly wholesome bite or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to garnish

Place the dry lentils in a pan and cover with ample fresh water. Cook over a medium flame for about 20 minutes or until partially softened, including more water to maintain the pulses submerged if required.

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

Heat 50% of the