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Leek Croquettes

Small fried croquettes, typically called keftedes, are a beloved delicacy in Sephardic Jewish cuisine. These wonderful leek patties deliver a tasty fusion of rich minced beef with the delicate, sweetly mild flavour of tender leeks, making them truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and trim off the base and the majority of the green tops. Slice lengthwise longways then into half-inch rounds. Place in a deep frying pan and cover with water, then cook over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, dill, parsley and spice and spice well with pepper and salt. Combine well using your palms then mold a couple of spoonfuls into a ball, shaping a bit. Put on a platter and proceed for the balance of the preparation.

Warm oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, cook the patties in small batches until golden on each side. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Remove the finished patties to a plate topped with kitchen paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese croquettes are a true pleasure. The golden crust gives way to a soft filling. The spinach imparts a bright, somewhat natural taste, while the cheese provides a deep, savory creaminess. You can substitute the dairy cheese with steamed, crushed spuds if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Olive oil for deep-frying (or vegetable oil)
• Fresh lemon, to garnish

When using leafy greens, clean it thoroughly, getting rid of any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a bit of liquid over a medium heat. Once cooked, remove in a colander for about a quarter hour, then press out any extra water and reserve.

For previously frozen spinach, completely remove extra water.

Warm the oil in a frying pan over a medium flame and cook the onion and minced garlic until tender, about a few minutes. Remove from the stove.

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, spice, paprika, breadcrumbs and eggs in a large bowl and season with pepper and salt. Stir thoroughly until blended. If the mixture appears too soft, incorporate some extra breadcrumbs.

With your fingers, shape the dough into elongated patties somewhat larger than a walnut but less bulky than an chicken egg, and set them on a tray lined with baking paper. Wrap and cool for at least 1 hour.

In a large frying pan over moderate heat, warm cooking oil to a amount of about 1cm. Fry the croquettes a few at a time for 2–3 minutes per side, flipping so they are golden brown all over, then put on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully nutritious snack or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the dry lentils in a saucepan and cover with ample cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, adding more water to maintain the pulses submerged if necessary.

Stir in the bulgur wheat and keep cooking until softened. Drain the ingredients well and set aside in a container.

Preheat a portion of the