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Leek Croquettes

Petite fried croquettes, typically known as keftedes, represent a cherished speciality in Sephardic Jewish culinary traditions. These particular leek croquettes offer a flavorful combination of rich minced beef with the gentle, sweetly mild flavour of tender leeks, and they are truly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to accompany

Wash the fresh leeks carefully and remove the base and the bulk of the dark green parts. Chop in half lengthways then into 1.5cm pieces. Place in a deep pan and fill with water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and season liberally with seasoning. Mix well using your hands then shape a couple of scoops into a croquette, shaping a slightly. Put on a tray and continue for the rest of the preparation.

Heat olive oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, brown the croquettes in small batches until golden on all sides. (Do not fill the pan as this reduces the heat of the oil.) Remove the cooked patties to a plate lined with paper towel and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a real delight. The crunchy outside reveals a creamy filling. The fresh spinach adds a vibrant, somewhat green taste, while the cheese provides a deep, umami richness. You can substitute the cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Olive oil for frying (or alternatively neutral oil)
• Fresh lemon, to garnish

When using raw spinach, clean it thoroughly, getting rid of any tough stems, and roughly chop it into big pieces. Place in a deep pan with a little water over a moderate heat. Once softened, remove in a sieve for about 15 minutes, then squeeze out any remaining moisture and set aside.

When working with defrosted spinach, completely press out unwanted moisture.

Preheat the olive oil in a pan over a medium flame and saute the chopped onion and garlic cloves until translucent, about 4 minutes. Take off the stove.

Place the wilted spinach, fried onion and garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until incorporated. If the preparation appears too wet, add some more crumbs.

By hand, mold the mixture into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and put them on a plate topped with baking paper. Cover and chill for at least 1 hour.

In a large frying pan over medium heat, heat cooking oil to a level of about 1 centimeter. Fry the fritters a small batch for a couple of minutes each side, flipping so they are golden everywhere, then place on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only tasty but also a wonderfully healthy snack or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the lentils in a pan and fill with plenty of water. Simmer over a medium heat for about twenty minutes or until partially softened, adding extra liquid to keep the lentils covered if needed.

Stir in the burghul and continue cooking until tender. Strain the lentils and burghul completely and reserve in a container.

Warm half of the