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Leek Croquettes

Small crispy patties, often known as keftedes, represent a treasured speciality in Sephardic Jewish cooking. These particular leek croquettes offer a tasty fusion of rich ground beef with the subtle, mildly sweet essence of tender leeks, making them absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Wash the leeks well and remove the base and most of the green stalk. Slice into halves lengthways then into half-inch rounds. Transfer in a deep pan and submerge with water, then heat over a medium flame for about twenty minutes or until cooked through.

Strain the cooked leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and spice liberally with salt and pepper. Combine completely using your fingers then mold a couple of tablespoonfuls into a ball, shaping a little. Place on a tray and proceed for the remaining of the preparation.

Heat cooking oil in a skillet to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, brown the croquettes in batches until golden on each side. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Transfer the finished fritters to a dish lined with paper towel and permit to drain.

Serve with fresh lemon.

Spinach Croquettes

These spinach and cheese fritters are a genuine pleasure. The crunchy exterior opens up to a creamy filling. The spinach adds a fresh, slightly green taste, while the dairy gives a deep, flavorful richness. Feel free to swap the cheese with cooked, crushed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

If using leafy greens, clean it carefully, getting rid of any hard stems, and cut into it into big pieces. Place in a large saucepan with a small amount hot water over a medium heat. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, completely press out excess liquid.

Preheat the olive oil in a skillet over a medium flame and cook the onion and garlic until softened, about four minutes. Take off the stove.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, creamy cheese, spice, red spice, breading and beaten eggs in a large bowl and season with seasoning. Stir completely until combined. If the mixture looks too soft, add some more breadcrumbs.

With your fingers, mold the dough into elongated patties somewhat larger than a walnut but more compact than an egg, and put them on a plate lined with parchment paper. Cover and cool for at least one hour.

In a large frying pan over medium flame, warm olive oil to a level of about half an inch. Fry the croquettes a handful for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and moist center, these patties are not only delicious but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon wedges, to accompany

Put the lentils in a saucepan and fill with ample fresh water. Boil over a medium flame for about twenty minutes or until partially softened, pouring more water to ensure the lentils immersed if required.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the ingredients well and set aside in a bowl.

Heat a portion of the