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Leek Croquettes

Small crispy croquettes, typically called keftedes, represent a beloved delicacy in Sephardic Jewish cooking. These leek fritters present a tasty fusion of rich beef with the gentle, sweetly mild essence of leeks, rendering them utterly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to serve

Clean the green leeks carefully and trim off the root ends and the majority of the green stalk. Chop lengthwise lengthways then into 1.5cm rounds. Transfer in a deep pan and cover with cold water, then heat over a medium flame for about twenty minutes or until cooked through.

Drain the softened leeks and transfer in a mixing bowl with the beef, beaten eggs, crumbs, fresh dill, parsley and spice and flavor well with seasoning. Combine thoroughly using your fingers then mold a couple of scoops into a ball, flattening a slightly. Set on a plate and repeat for the rest of the preparation.

Warm oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the oil is sizzling, fry the patties in small groups until crispy on both sides. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Take out the finished fritters to a dish lined with paper towel and let to drain.

Offer with lemon wedges.

Spinach Croquettes

These spinach with cheese croquettes are a true pleasure. The crispy exterior reveals a soft interior. The fresh spinach adds a vibrant, somewhat earthy flavor, while the grated cheese offers a deep, savory creaminess. Feel free to swap the cheesy element with steamed, pureed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or vegetable oil)
• Lemon wedges, to serve

When using leafy greens, wash it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount water over a medium flame. Once cooked, strain in a colander for about 15 minutes, then squeeze out any remaining moisture and reserve.

When working with thawed frozen spinach, carefully press out unwanted moisture.

Heat the oil in a pan over a moderate heat and fry the onion and garlic cloves until translucent, about 4 minutes. Remove from the flame.

Place the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a container and spice with seasoning. Combine thoroughly until blended. If the dough seems too wet, add some additional breadcrumbs.

By hand, mold the preparation into elongated patties slightly larger than a walnut shell but smaller than an large egg, and set them on a plate covered with baking paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium flame, warm olive oil to a amount of about 1cm. Cook the croquettes a few at a time for two to three minutes per side, rotating so they are golden completely, then transfer on paper towel.

Present with lemon slices.

Lentil Patties

With their golden crust and soft inside, these patties are not only tasty but also a highly healthy bite or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a saucepan and cover with plenty of fresh water. Simmer over a medium heat for about 20 mins or until almost cooked, adding extra liquid to ensure the lentils covered if necessary.

Add the burghul and keep cooking until fully cooked. Strain the lentils and burghul well and set aside in a bowl.

Warm a portion of the