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Leek Croquettes

Small fried fritters, typically known as keftedes, stand as a treasured delicacy in Sephardic Jewish cooking. These particular leek fritters deliver a flavorful fusion of rich minced beef with the subtle, sweetly mild flavour of leeks, making them absolutely addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the fresh leeks carefully and cut away the base and the bulk of the green tops. Slice into halves along the length then into 1.5-centimeter rounds. Put in a deep pan and fill with water, then simmer over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and place in a large mixing bowl with the beef, eggs, crumbs, dill, parsley and sweet paprika and season generously with seasoning. Mix well using your fingers then shape a few spoonfuls into a patty, pressing a little. Set on a platter and repeat for the rest of the mixture.

Preheat oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is ready, brown the croquettes in small groups until golden brown on each side. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Take out the cooked fritters to a tray lined with absorbent paper and permit to drain.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a genuine pleasure. The crispy exterior reveals a creamy center. The spinach imparts a fresh, moderately earthy taste, while the cheese provides a rich, savory smoothness. You can substitute the dairy cheese with boiled, mashed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

When using raw spinach, wash it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Place in a deep pan with a bit of liquid over a medium heat. Once wilted, drain in a strainer for about 15 minutes, then remove any remaining moisture and reserve.

For previously frozen spinach, thoroughly squeeze out extra water.

Warm the cooking oil in a pan over a medium heat and cook the onion and garlic until softened, about four minutes. Remove from the stove.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, spice, red spice, breading and eggs in a large bowl and spice with pepper and salt. Mix thoroughly until incorporated. If the dough seems too wet, incorporate some more crumbs.

By hand, form the dough into elongated patties slightly larger than a walnut shell but smaller than an large egg, and set them on a tray topped with baking paper. Cover and cool for at least 60 minutes.

In a wide pan over medium heat, warm olive oil to a level of about half an inch. Fry the croquettes a small batch for two to three minutes each side, turning so they are golden completely, then put on paper towel.

Present with fresh lemon.

Lentil Patties

Featuring a crunchy outside and soft inside, these croquettes are not only tasty but also a highly wholesome snack or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to accompany

Add the lentils in a pan and fill with ample water. Cook over a medium heat for about 20 minutes or until nearly done, pouring more water to keep the lentils covered if needed.

Add the cracked wheat and continue cooking until tender. Remove the water from the ingredients completely and set aside in a bowl.

Warm half of the