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Leek Croquettes

Small fried fritters, commonly referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish cuisine. These wonderful leek fritters offer a delicious combination of savory ground beef with the delicate, mildly sweet flavour of fresh leeks, making them absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the leeks well and remove the base and the bulk of the green stalk. Chop into halves along the length then into half-inch pieces. Place in a large skillet and cover with cold water, then simmer over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and transfer in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and paprika and spice well with seasoning. Stir well using your fingers then shape a several spoonfuls into a patty, shaping a bit. Set on a tray and repeat for the balance of the ingredients.

Warm olive oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is sizzling, brown the patties in small groups until golden brown on both sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Take out the cooked fritters to a dish topped with paper towel and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese fritters are a real delight. The crispy exterior gives way to a creamy filling. The leafy spinach brings a fresh, moderately green flavor, while the dairy offers a savory, umami richness. Feel free to swap the cheesy element with cooked, crushed potato if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Oil for frying (or use neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, rinse it thoroughly, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a little hot water over a medium heat. Once softened, remove in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the olive oil in a skillet over a medium flame and cook the diced onion and minced garlic until translucent, about four minutes. Take off the heat.

Place the wilted spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and season with seasoning. Mix well until incorporated. If the preparation appears too soft, add some additional breadcrumbs.

Using your hands, mold the mixture into oval shapes a bit bigger than a nut but more compact than an large egg, and set them on a plate covered with wax paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, warm olive oil to a amount of about half an inch. Cook the croquettes a small batch for 2–3 minutes each side, flipping so they are golden brown everywhere, then put on paper towel.

Serve with fresh lemon.

Lentil Patties

Boasting a crispy exterior and tender interior, these croquettes are not only delicious but also a highly healthy bite or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to garnish

Place the lentils in a pot and submerge with enough cold water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring more water to keep the lentils covered if necessary.

Add the cracked wheat and keep cooking until tender. Drain the ingredients well and set aside in a mixing bowl.

Warm 50% of the