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Leek Croquettes

Small pan-fried fritters, commonly called keftedes, represent a treasured signature dish in Sephardic culinary traditions. These leek croquettes present a delicious combination of savory minced beef with the delicate, slightly sweet essence of fresh leeks, making them truly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Wash the leeks well and remove the roots and the majority of the green tops. Cut lengthwise along the length then into 1.5cm slices. Put in a deep pan and cover with fresh water, then cook over a medium flame for about 20 mins or until cooked through.

Drain the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, parsley and sweet paprika and spice liberally with salt and pepper. Stir thoroughly using your palms then shape a several scoops into a patty, flattening a little. Put on a plate and continue for the balance of the preparation.

Preheat olive oil in a pan to a depth of about 2cm over a medium flame. When the olive oil is hot, cook the fritters in batches until golden brown on all sides. (Do not fill the pan as this lowers the heat of the oil.) Transfer the finished croquettes to a dish lined with absorbent paper and permit to cool.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a true delight. The crispy outside opens up to a creamy center. The fresh spinach brings a fresh, moderately earthy taste, while the cheese gives a savory, umami creaminess. You can substitute the cheese with steamed, mashed potato if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Olive oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

If using raw spinach, wash it carefully, removing any stalks, and roughly chop it into big pieces. Place in a deep pan with a little water over a moderate heat. Once cooked, remove in a sieve for about 15 mins, then press out any remaining moisture and reserve.

For thawed frozen spinach, carefully squeeze out unwanted moisture.

Heat the cooking oil in a skillet over a medium flame and fry the chopped onion and garlic until translucent, about four minutes. Remove from the stove.

Put the wilted spinach, sauteed onion and garlic, grated cheese, ricotta, nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until blended. If the preparation appears too wet, add some extra breading.

By hand, shape the dough into oval shapes slightly larger than a walnut shell but more compact than an egg, and put them on a baking sheet covered with parchment paper. Cover and chill for at least 1 hour.

In a big skillet over moderate heat, preheat olive oil to a level of about half an inch. Cook the patties a small batch for a couple of minutes per side, turning so they are golden everywhere, then place on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

With their crunchy outside and moist center, these patties are not only delicious but also a extremely nutritious appetizer or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon wedges, to garnish

Place the brown lentils in a pot and fill with enough water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring more water to ensure the lentils immersed if necessary.

Stir in the cracked wheat and keep cooking until fully cooked. Strain the mixture thoroughly and reserve in a bowl.

Preheat 50% of the