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Leek Croquettes

Petite pan-fried patties, commonly called keftedes, represent a treasured speciality in Sephardic Jewish culinary traditions. These wonderful leek fritters deliver a delicious fusion of hearty beef with the gentle, slightly sweet essence of leeks, rendering them utterly irresistible.

Makes 12

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

Clean the green leeks properly and remove the root ends and the bulk of the green tops. Slice lengthwise longways then into 1.5-centimeter slices. Transfer in a large skillet and fill with cold water, then simmer over a moderate heat for about twenty minutes or until tender.

Strain the cooked leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Mix well using your palms then mold a couple of scoops into a croquette, pressing a little. Set on a tray and repeat for the remaining of the preparation.

Preheat oil in a skillet to a depth of about 2cm over a medium heat. When the oil is hot, fry the patties in small batches until golden on each side. (Do not fill the skillet as this reduces the temperature of the oil.) Transfer the cooked croquettes to a plate topped with paper towel and let to rest.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese patties are a true pleasure. The crunchy outside gives way to a smooth filling. The fresh spinach imparts a bright, slightly earthy taste, while the grated cheese gives a deep, savory creaminess. It's possible to replace the cheesy element with boiled, crushed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for frying (or use vegetable oil)
• Lemon slices, to serve

When using leafy greens, clean it thoroughly, discarding any tough stems, and coarsely chop it into sizable portions. Put in a large saucepan with a little liquid over a medium flame. Once softened, strain in a sieve for about 15 mins, then remove any excess liquid and reserve.

If using previously frozen spinach, thoroughly remove excess liquid.

Preheat the olive oil in a skillet over a moderate heat and saute the chopped onion and garlic until tender, about a few minutes. Remove from the heat.

Combine the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Mix well until incorporated. If the dough appears too wet, add some extra breading.

With your fingers, mold the dough into oval shapes a bit bigger than a nut but less bulky than an chicken egg, and put them on a tray lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat oil to a level of about 1cm. Brown the croquettes a few at a time for 2–3 minutes each side, turning so they are crispy all over, then put on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these patties are not only tasty but also a extremely healthy snack or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to serve

Add the brown lentils in a pot and cover with enough fresh water. Simmer over a medium heat for about twenty minutes or until nearly done, including additional water to keep the lentils covered if required.

Stir in the cracked wheat and keep cooking until fully cooked. Drain the lentils and burghul well and reserve in a container.

Heat 50% of the