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Leek Croquettes

Small crispy croquettes, often referred to as keftedes, are a beloved signature dish in Sephardic Jewish culinary traditions. These wonderful leek croquettes present a flavorful fusion of savory ground beef with the gentle, slightly sweet flavour of tender leeks, and they are absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and cut away the roots and the majority of the dark green parts. Cut lengthwise lengthways then into half-inch slices. Put in a large skillet and submerge with cold water, then cook over a medium flame for about twenty minutes or until tender.

Drain the cooked leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor generously with pepper and salt. Stir completely using your palms then mold a several tablespoonfuls into a patty, shaping a slightly. Put on a plate and continue for the rest of the ingredients.

Warm olive oil in a pan to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, brown the patties in batches until golden brown on both sides. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Transfer the cooked fritters to a plate topped with kitchen paper and allow to rest.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a genuine delight. The crispy crust opens up to a smooth interior. The fresh spinach brings a vibrant, slightly earthy taste, while the grated cheese gives a rich, umami richness. You can substitute the cheesy element with steamed, crushed potatoes if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon slices, to accompany

For leafy greens, wash it carefully, getting rid of any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a little water over a medium heat. Once softened, remove in a colander for about a quarter hour, then squeeze out any excess liquid and reserve.

When working with previously frozen spinach, completely press out unwanted moisture.

Preheat the olive oil in a pan over a medium heat and fry the chopped onion and minced garlic until tender, about four minutes. Remove from the stove.

Put the cooked spinach, sauteed onion and softened garlic, hard cheese, soft cheese, spice, red spice, breading and eggs in a large bowl and spice with seasoning. Mix well until combined. If the preparation looks too soft, incorporate some more crumbs.

With your fingers, form the mixture into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and put them on a tray topped with parchment paper. Wrap and chill for at least one hour.

In a big skillet over medium heat, heat cooking oil to a amount of about half an inch. Brown the croquettes a handful for two to three minutes on both sides, flipping so they are golden everywhere, then place on paper towel.

Offer with lemon slices.

Lentil Patties

Featuring a crispy exterior and soft inside, these patties are not only flavorful but also a wonderfully wholesome snack or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to accompany

Place the brown lentils in a pot and submerge with plenty of water. Boil over a medium flame for about 20 minutes or until partially softened, adding more water to ensure the pulses covered if needed.

Mix in the cracked wheat and proceed cooking until tender. Remove the water from the mixture thoroughly and reserve in a bowl.

Warm half of the