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Leek Croquettes

Small crispy patties, commonly called keftedes, are a treasured speciality in Sephardic cuisine. These particular leek croquettes offer a flavorful combination of hearty ground beef with the subtle, slightly sweet taste of fresh leeks, rendering them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the fresh leeks properly and remove the root ends and most of the green tops. Chop in half longways then into 1.5-centimeter slices. Put in a deep pan and fill with fresh water, then cook over a moderate heat for about 20 mins or until tender.

Strain the cooked leeks and place in a big bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor well with pepper and salt. Mix completely using your fingers then shape a couple of scoops into a ball, pressing a bit. Set on a plate and repeat for the rest of the preparation.

Preheat olive oil in a frying pan to a level of about 2cm over a medium heat. When the oil is sizzling, fry the patties in batches until crispy on both sides. (Do not fill the skillet as this lowers the temperature of the oil.) Take out the ready fritters to a dish covered with kitchen paper and permit to drain.

Offer with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a real treat. The crispy crust gives way to a creamy interior. The fresh spinach brings a bright, moderately green taste, while the dairy provides a deep, flavorful creaminess. It's possible to replace the cheesy element with cooked, mashed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

When using fresh spinach, wash it carefully, getting rid of any hard stems, and cut into it into large chunks. Put in a deep pan with a little liquid over a moderate heat. Once softened, drain in a strainer for about 15 minutes, then press out any excess liquid and set aside.

If using defrosted spinach, carefully press out unwanted moisture.

Warm the olive oil in a frying pan over a moderate heat and saute the diced onion and minced garlic until softened, about four minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix thoroughly until blended. If the mixture looks too soft, mix in some additional breading.

With your fingers, mold the preparation into elongated patties a bit bigger than a walnut but smaller than an large egg, and put them on a plate covered with baking paper. Seal and chill for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a level of about 1cm. Cook the fritters a few at a time for two to three minutes each side, rotating so they are golden all over, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Patties

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully wholesome bite or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a pan and fill with ample fresh water. Cook over a medium flame for about 20 mins or until nearly done, pouring more water to keep the lentils immersed if required.

Add the cracked wheat and continue cooking until fully cooked. Strain the ingredients thoroughly and reserve in a bowl.

Preheat half of the