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Leek Croquettes

Small crispy fritters, often referred to as keftedes, represent a treasured delicacy in Sephardic cuisine. These wonderful leek fritters deliver a flavorful combination of rich beef with the gentle, slightly sweet taste of leeks, rendering them truly addictive.

Produces 12

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

Clean the green leeks carefully and remove the base and most of the green stalk. Cut in half along the length then into 1.5-centimeter slices. Put in a deep frying pan and fill with fresh water, then heat over a medium flame for about 20 mins or until cooked through.

Strain the leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and season liberally with pepper and salt. Stir thoroughly using your palms then mold a couple of tablespoonfuls into a ball, shaping a bit. Place on a platter and repeat for the rest of the ingredients.

Heat oil in a frying pan to a level of about 2 centimeters over a medium flame. When the oil is ready, cook the patties in small batches until golden brown on all sides. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Take out the cooked croquettes to a tray topped with paper towel and permit to cool.

Present with fresh lemon.

Spinach Patties

These amazing spinach and cheese fritters are a real pleasure. The golden outside opens up to a smooth interior. The spinach brings a bright, slightly natural flavor, while the grated cheese provides a rich, flavorful richness. Feel free to swap the cheesy element with cooked, mashed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to serve

If using leafy greens, clean it well, discarding any stalks, and cut into it into large chunks. Transfer in a deep pan with a little hot water over a medium flame. Once softened, strain in a sieve for about 15 minutes, then squeeze out any excess liquid and put aside.

For defrosted spinach, completely press out extra water.

Preheat the olive oil in a skillet over a medium flame and cook the chopped onion and minced garlic until softened, about a few minutes. Remove from the heat.

Put the cooked spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir completely until blended. If the dough appears too soft, incorporate some extra breading.

By hand, mold the mixture into oval shapes somewhat larger than a walnut but more compact than an large egg, and set them on a plate lined with wax paper. Seal and cool for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a depth of about 1 centimeter. Fry the patties a small batch for a couple of minutes on both sides, turning so they are golden brown everywhere, then place on absorbent paper.

Serve with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these croquettes are not only delicious but also a extremely healthy snack or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to serve

Place the lentils in a saucepan and cover with ample water. Simmer over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to maintain the lentils covered if required.

Mix in the cracked wheat and proceed cooking until tender. Drain the ingredients completely and reserve in a container.

Warm 50% of the