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Leek Croquettes

Bite-sized fried fritters, typically known as keftedes, are a beloved delicacy in Sephardic Jewish cooking. These wonderful leek croquettes present a flavorful blend of hearty beef with the delicate, sweetly mild taste of fresh leeks, rendering them absolutely crave-worthy.

Produces 12

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

Clean the fresh leeks properly and trim off the base and the majority of the green stalk. Chop lengthwise longways then into 1.5-centimeter slices. Transfer in a large skillet and cover with water, then simmer over a moderate heat for about 20 minutes or until softened.

Remove the water from the leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, chopped parsley and paprika and spice liberally with pepper and salt. Stir completely using your hands then form a few spoonfuls into a croquette, flattening a bit. Set on a platter and repeat for the remaining of the ingredients.

Heat olive oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is sizzling, cook the patties in small groups until golden on each side. (Do not fill the pan as this reduces the oil temperature of the oil.) Take out the finished patties to a plate lined with absorbent paper and allow to rest.

Offer with lemon wedges.

Spinach Croquettes

These spinach with cheese fritters are a genuine treat. The crispy exterior opens up to a creamy center. The fresh spinach adds a vibrant, slightly earthy note, while the grated cheese provides a savory, flavorful smoothness. Feel free to swap the dairy cheese with steamed, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon wedges, to serve

If using raw spinach, clean it well, discarding any hard stems, and cut into it into big pieces. Put in a deep pan with a little water over a medium flame. Once softened, remove in a sieve for about 15 minutes, then squeeze out any extra water and set aside.

When working with thawed frozen spinach, carefully remove extra water.

Heat the cooking oil in a skillet over a medium heat and saute the chopped onion and minced garlic until tender, about 4 minutes. Remove from the heat.

Put the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, spice, paprika, breading and eggs in a big mixing bowl and flavor with salt and pepper. Stir thoroughly until blended. If the dough appears too soft, add some additional breading.

By hand, form the mixture into elongated patties a bit bigger than a walnut but smaller than an large egg, and set them on a baking sheet topped with wax paper. Wrap and cool for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a amount of about half an inch. Cook the fritters a few at a time for a couple of minutes on both sides, turning so they are golden brown completely, then place on kitchen roll.

Present with lemon slices.

Lentil Patties

Boasting a crispy exterior and soft inside, these patties are not only delicious but also a extremely nutritious bite or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to garnish

Put the brown lentils in a pan and cover with ample cold water. Cook over a medium heat for about twenty minutes or until partially softened, adding more water to maintain the legumes submerged if needed.

Mix in the cracked wheat and continue cooking until softened. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat 50% of the