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Leek Croquettes

Small crispy patties, commonly called keftedes, represent a cherished speciality in Sephardic cooking. These leek croquettes offer a delicious combination of hearty minced beef with the gentle, mildly sweet taste of tender leeks, rendering them truly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the fresh leeks carefully and remove the base and the bulk of the green tops. Slice in half longways then into 1.5cm pieces. Put in a large skillet and cover with cold water, then simmer over a medium heat for about 20 minutes or until cooked through.

Remove the water from the leeks and place in a big bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and spice well with salt and pepper. Combine well using your fingers then shape a several scoops into a ball, pressing a slightly. Put on a platter and continue for the rest of the ingredients.

Preheat olive oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is sizzling, cook the patties in batches until crispy on both sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Take out the cooked patties to a plate covered with kitchen paper and permit to rest.

Serve with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a true treat. The crunchy outside opens up to a creamy filling. The leafy spinach brings a bright, somewhat natural flavor, while the grated cheese gives a rich, umami smoothness. You can substitute the cheese with boiled, pureed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon wedges, to accompany

For leafy greens, clean it well, discarding any stalks, and roughly chop it into big pieces. Transfer in a deep pan with a small amount hot water over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then remove any extra water and set aside.

When working with defrosted spinach, thoroughly squeeze out unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and saute the diced onion and minced garlic until translucent, about a few minutes. Take off the flame.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Stir completely until incorporated. If the preparation seems too soft, incorporate some more breading.

With your fingers, mold the mixture into oval croquettes a bit bigger than a walnut but less bulky than an chicken egg, and set them on a plate covered with parchment paper. Cover and cool for at least 1 hour.

In a large frying pan over medium flame, heat olive oil to a depth of about half an inch. Brown the patties a few at a time for 2–3 minutes on both sides, flipping so they are golden everywhere, then place on paper towel.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and moist center, these croquettes are not only flavorful but also a wonderfully healthy snack or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to accompany

Place the brown lentils in a pan and submerge with plenty of water. Boil over a moderate heat for about 20 mins or until partially softened, including additional water to ensure the lentils immersed if needed.

Add the cracked wheat and proceed cooking until tender. Strain the lentils and burghul well and put aside in a container.

Preheat half of the