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Leek Croquettes

Small fried patties, typically known as keftedes, are a beloved delicacy in Sephardic Jewish cooking. These wonderful leek fritters deliver a flavorful blend of savory minced beef with the delicate, slightly sweet essence of leeks, rendering them absolutely addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Wash the leeks properly and cut away the base and the bulk of the dark green parts. Chop into halves longways then into 1.5-centimeter rounds. Place in a deep frying pan and submerge with cold water, then heat over a medium heat for about 20 minutes or until tender.

Remove the water from the leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice well with pepper and salt. Stir thoroughly using your hands then shape a several tablespoonfuls into a patty, pressing a little. Place on a platter and repeat for the balance of the preparation.

Heat oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is ready, cook the croquettes in batches until crispy on both sides. (Do not fill the pan as this drops the heat of the oil.) Transfer the cooked croquettes to a tray lined with kitchen paper and permit to rest.

Serve with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a real treat. The crispy outside reveals a soft interior. The fresh spinach brings a vibrant, somewhat natural flavor, while the grated cheese provides a rich, flavorful smoothness. You can substitute the cheese with boiled, pureed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using raw spinach, rinse it thoroughly, getting rid of any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a little water over a moderate heat. Once softened, strain in a sieve for about a quarter hour, then squeeze out any extra water and set aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a skillet over a moderate heat and cook the diced onion and garlic cloves until tender, about four minutes. Take off the stove.

Put the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine completely until combined. If the dough seems too soft, add some additional breading.

With your fingers, shape the mixture into elongated patties a bit bigger than a nut but smaller than an large egg, and place them on a tray lined with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over moderate heat, heat cooking oil to a amount of about 1cm. Cook the croquettes a small batch for two to three minutes per side, rotating so they are crispy everywhere, then transfer on paper towel.

Present with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these patties are not only delicious but also a highly healthy appetizer or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to accompany

Add the dry lentils in a pan and cover with ample water. Cook over a moderate heat for about twenty minutes or until almost cooked, including more water to keep the pulses covered if required.

Mix in the cracked wheat and proceed cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Heat 50% of the