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Leek Croquettes

Petite fried croquettes, often referred to as keftedes, are a treasured signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes deliver a flavorful combination of savory ground beef with the subtle, mildly sweet essence of leeks, and they are truly irresistible.

Makes 12

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

Wash the leeks carefully and trim off the roots and the majority of the dark green parts. Slice lengthwise lengthways then into half-inch slices. Transfer in a large skillet and cover with water, then cook over a medium flame for about 20 minutes or until tender.

Remove the water from the cooked leeks and transfer in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and spice liberally with pepper and salt. Combine well using your palms then shape a few spoonfuls into a patty, shaping a little. Put on a platter and repeat for the balance of the mixture.

Preheat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the olive oil is hot, cook the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Remove the ready fritters to a tray topped with kitchen paper and permit to cool.

Present with lemon wedges.

Spinach Patties

These amazing spinach and cheese croquettes are a real delight. The crunchy crust opens up to a smooth center. The fresh spinach brings a vibrant, somewhat green flavor, while the dairy gives a deep, savory creaminess. It's possible to replace the dairy cheese with steamed, mashed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Olive oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

If using raw spinach, wash it thoroughly, discarding any hard stems, and cut into it into sizable portions. Transfer in a large saucepan with a bit of water over a medium heat. Once softened, strain in a sieve for about 15 minutes, then remove any excess liquid and put aside.

When working with thawed frozen spinach, completely squeeze out extra water.

Preheat the olive oil in a skillet over a moderate heat and fry the chopped onion and garlic cloves until tender, about four minutes. Turn off the heat.

Combine the wilted spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the preparation appears too wet, mix in some extra breadcrumbs.

Using your hands, shape the preparation into elongated patties slightly larger than a nut but less bulky than an large egg, and put them on a baking sheet covered with parchment paper. Seal and chill for at least 60 minutes.

In a large frying pan over moderate heat, heat cooking oil to a level of about half an inch. Brown the fritters a few at a time for 2–3 minutes per side, flipping so they are golden brown all over, then put on kitchen roll.

Offer with fresh lemon.

Lentil Patties

With their crunchy outside and soft inside, these fritters are not only tasty but also a extremely wholesome appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to accompany

Place the brown lentils in a pan and fill with enough fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, pouring additional water to ensure the pulses covered if required.

Mix in the burghul and proceed cooking until fully cooked. Remove the water from the lentils and burghul completely and set aside in a mixing bowl.

Warm 50% of the