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Leek Croquettes

Small fried croquettes, often known as keftedes, stand as a treasured delicacy in Sephardic cuisine. These wonderful leek patties present a tasty fusion of savory ground beef with the subtle, sweetly mild essence of fresh leeks, and they are truly addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to accompany

Clean the fresh leeks carefully and trim off the roots and the bulk of the green stalk. Cut lengthwise lengthways then into 1.5cm rounds. Transfer in a deep frying pan and fill with cold water, then cook over a medium flame for about 20 minutes or until softened.

Strain the leeks and put in a big bowl with the beef, beaten eggs, crumbs, dill, parsley and sweet paprika and flavor generously with pepper and salt. Combine well using your fingers then shape a several spoonfuls into a croquette, flattening a little. Place on a tray and repeat for the remaining of the ingredients.

Preheat oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, fry the patties in batches until crispy on each side. (Do not fill the skillet as this drops the oil temperature of the oil.) Take out the ready croquettes to a dish covered with absorbent paper and permit to drain.

Present with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true delight. The crunchy crust gives way to a smooth center. The leafy spinach imparts a fresh, somewhat earthy flavor, while the cheese provides a savory, savory creaminess. Feel free to swap the cheese with cooked, mashed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Oil for frying (or use neutral oil)
• Lemon wedges, to garnish

If using leafy greens, rinse it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount liquid over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then remove any excess liquid and put aside.

If using previously frozen spinach, completely remove extra water.

Preheat the cooking oil in a frying pan over a medium heat and saute the onion and minced garlic until translucent, about 4 minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Combine thoroughly until blended. If the dough looks too soft, incorporate some more crumbs.

Using your hands, mold the mixture into oval croquettes slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet topped with parchment paper. Seal and cool for at least one hour.

In a large frying pan over moderate heat, warm cooking oil to a depth of about 1cm. Cook the croquettes a few at a time for 2–3 minutes per side, turning so they are crispy everywhere, then put on absorbent paper.

Present with lemon wedges.

Lentil Patties

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely healthy appetizer or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a saucepan and cover with enough cold water. Cook over a medium heat for about 20 minutes or until partially softened, including extra liquid to keep the lentils immersed if needed.

Add the burghul and continue cooking until fully cooked. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat 50% of the