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Leek Croquettes

Petite fried croquettes, often called keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These particular leek fritters offer a flavorful fusion of rich beef with the gentle, mildly sweet essence of fresh leeks, making them truly addictive.

Makes 12

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

Wash the fresh leeks well and remove the root ends and the majority of the green stalk. Cut into halves longways then into half-inch rounds. Transfer in a deep frying pan and cover with fresh water, then heat over a moderate heat for about 20 minutes or until cooked through.

Drain the softened leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and spice well with pepper and salt. Stir thoroughly using your palms then form a couple of scoops into a croquette, pressing a slightly. Set on a tray and proceed for the balance of the ingredients.

Warm olive oil in a frying pan to a level of about 2cm over a medium heat. When the heated oil is sizzling, brown the patties in small groups until crispy on all sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Remove the finished patties to a tray topped with absorbent paper and allow to rest.

Serve with lemon slices.

Spinach Patties

These cheesy spinach patties are a real pleasure. The crunchy outside reveals a smooth center. The fresh spinach adds a bright, slightly green flavor, while the cheese offers a deep, savory creaminess. You can substitute the cheese with cooked, crushed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

If using raw spinach, rinse it carefully, removing any stalks, and coarsely chop it into big pieces. Transfer in a big pot with a little liquid over a moderate heat. Once cooked, remove in a strainer for about 15 minutes, then remove any remaining moisture and reserve.

For previously frozen spinach, carefully squeeze out extra water.

Warm the oil in a frying pan over a medium heat and fry the chopped onion and garlic until tender, about 4 minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a container and season with pepper and salt. Combine completely until incorporated. If the preparation seems too soft, mix in some more breading.

Using your hands, form the dough into elongated patties a bit bigger than a nut but more compact than an chicken egg, and place them on a tray topped with parchment paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, heat olive oil to a depth of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes each side, rotating so they are golden brown all over, then place on paper towel.

Serve with fresh lemon.

Lentil Patties

Boasting a golden crust and moist center, these croquettes are not only flavorful but also a highly wholesome bite or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to garnish

Add the lentils in a pan and submerge with plenty of water. Boil over a moderate heat for about twenty minutes or until almost cooked, including additional water to keep the lentils submerged if necessary.

Stir in the bulgur wheat and proceed cooking until softened. Strain the ingredients thoroughly and set aside in a mixing bowl.

Preheat half of the