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Leek Croquettes

Bite-sized pan-fried fritters, commonly known as keftedes, represent a cherished delicacy in Sephardic Jewish culinary traditions. These leek patties offer a tasty blend of hearty ground beef with the subtle, mildly sweet flavour of leeks, and they are absolutely irresistible.

Produces 12

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

Clean the leeks carefully and trim off the base and most of the green tops. Slice lengthwise along the length then into half-inch rounds. Transfer in a deep frying pan and cover with fresh water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and season generously with seasoning. Stir completely using your palms then mold a few tablespoonfuls into a ball, shaping a bit. Place on a tray and repeat for the remaining of the mixture.

Preheat oil in a pan to a amount of about 2 centimeters over a moderate heat. When the oil is sizzling, cook the patties in small batches until crispy on each side. (Do not fill the pan as this reduces the heat of the oil.) Take out the finished fritters to a dish topped with absorbent paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a true delight. The crispy crust opens up to a soft center. The fresh spinach brings a vibrant, slightly green flavor, while the dairy provides a savory, savory smoothness. It's possible to replace the cheese with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to serve

For fresh spinach, wash it carefully, getting rid of any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of hot water over a medium heat. Once softened, drain in a colander for about 15 minutes, then remove any excess liquid and put aside.

For defrosted spinach, completely remove unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and saute the diced onion and garlic until tender, about 4 minutes. Take off the flame.

Put the wilted spinach, fried onion and garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Combine completely until combined. If the mixture looks too loose, incorporate some more crumbs.

By hand, form the mixture into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and place them on a plate topped with parchment paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium flame, warm cooking oil to a depth of about 1cm. Fry the fritters a few at a time for 2–3 minutes each side, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and moist center, these croquettes are not only delicious but also a highly wholesome appetizer or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to accompany

Place the dry lentils in a pot and cover with enough water. Simmer over a moderate heat for about 20 mins or until almost cooked, including extra liquid to ensure the legumes covered if needed.

Stir in the burghul and continue cooking until softened. Drain the ingredients well and set aside in a container.

Warm a portion of the