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Leek Croquettes

Petite fried croquettes, often referred to as keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These wonderful leek patties deliver a delicious fusion of savory ground beef with the subtle, slightly sweet flavour of fresh leeks, and they are absolutely addictive.

Produces 12

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

Wash the fresh leeks properly and trim off the roots and the bulk of the green tops. Cut in half along the length then into 1.5-centimeter pieces. Put in a deep pan and submerge with fresh water, then heat over a medium flame for about 20 mins or until cooked through.

Remove the water from the softened leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and season generously with pepper and salt. Combine completely using your fingers then shape a few spoonfuls into a croquette, shaping a slightly. Set on a tray and continue for the balance of the ingredients.

Warm olive oil in a skillet to a level of about 2 centimeters over a medium flame. When the olive oil is sizzling, brown the patties in batches until golden brown on both sides. (Avoid overcrowding the frying pan as this reduces the heat of the cooking oil.) Take out the cooked patties to a tray covered with paper towel and allow to rest.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach and cheese fritters are a real pleasure. The crispy outside reveals a smooth filling. The fresh spinach imparts a bright, somewhat green note, while the dairy gives a savory, savory smoothness. It's possible to replace the cheese with boiled, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Oil for frying (or vegetable oil)
• Lemon wedges, to serve

If using raw spinach, rinse it thoroughly, discarding any stalks, and roughly chop it into large chunks. Put in a big pot with a bit of water over a medium heat. Once softened, remove in a strainer for about a quarter hour, then remove any excess liquid and put aside.

For previously frozen spinach, carefully remove unwanted moisture.

Heat the olive oil in a pan over a medium heat and cook the onion and garlic cloves until tender, about four minutes. Remove from the stove.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Stir well until incorporated. If the dough appears too wet, add some additional breading.

By hand, form the dough into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and set them on a baking sheet covered with wax paper. Wrap and refrigerate for at least one hour.

In a large frying pan over moderate heat, warm olive oil to a amount of about 1cm. Cook the fritters a handful for two to three minutes each side, flipping so they are golden completely, then put on paper towel.

Offer with lemon slices.

Lentil Patties

Featuring a golden crust and moist center, these fritters are not only delicious but also a extremely healthy appetizer or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Add the dry lentils in a saucepan and fill with plenty of cold water. Boil over a medium flame for about 20 mins or until almost cooked, adding more water to keep the legumes covered if required.

Stir in the cracked wheat and keep cooking until tender. Remove the water from the ingredients thoroughly and set aside in a mixing bowl.

Warm 50% of the