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Leek Croquettes

Petite fried fritters, typically known as keftedes, stand as a beloved signature dish in Sephardic culinary traditions. These leek patties offer a delicious combination of savory minced beef with the gentle, mildly sweet flavour of fresh leeks, making them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to serve

Clean the leeks well and remove the base and most of the green stalk. Chop lengthwise longways then into 1.5-centimeter slices. Place in a deep frying pan and fill with fresh water, then heat over a medium heat for about twenty minutes or until softened.

Strain the cooked leeks and place in a mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and paprika and flavor generously with seasoning. Mix completely using your hands then mold a several tablespoonfuls into a croquette, flattening a little. Place on a tray and proceed for the rest of the ingredients.

Heat oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the croquettes in small groups until crispy on both sides. (Avoid overcrowding the pan as this lowers the temperature of the cooking oil.) Take out the cooked fritters to a plate covered with absorbent paper and let to rest.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese croquettes are a real pleasure. The golden exterior opens up to a soft center. The leafy spinach imparts a bright, moderately earthy flavor, while the cheese offers a rich, umami creaminess. Feel free to swap the cheese with steamed, mashed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or use neutral oil)
• Fresh lemon, to accompany

For fresh spinach, wash it carefully, getting rid of any stalks, and cut into it into big pieces. Place in a deep pan with a bit of hot water over a medium flame. Once wilted, drain in a colander for about a quarter hour, then remove any extra water and set aside.

When working with previously frozen spinach, thoroughly press out extra water.

Heat the olive oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until tender, about four minutes. Remove from the heat.

Place the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Stir thoroughly until blended. If the dough seems too loose, add some extra breadcrumbs.

By hand, shape the dough into oval croquettes somewhat larger than a nut but less bulky than an chicken egg, and set them on a baking sheet topped with baking paper. Seal and chill for at least 60 minutes.

In a big skillet over medium flame, preheat olive oil to a level of about 1 centimeter. Fry the croquettes a few at a time for 2–3 minutes per side, rotating so they are golden everywhere, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Patties

With their golden crust and soft inside, these patties are not only flavorful but also a extremely nutritious snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to preference
• Yogurt and lemon slices, to accompany

Put the dry lentils in a saucepan and cover with enough water. Cook over a medium heat for about 20 mins or until almost cooked, pouring more water to ensure the lentils immersed if needed.

Mix in the bulgur wheat and proceed cooking until softened. Strain the mixture well and put aside in a bowl.

Warm a portion of the