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Leek Croquettes

Small pan-fried croquettes, typically called keftedes, represent a treasured speciality in Sephardic culinary traditions. These leek fritters present a flavorful fusion of rich minced beef with the gentle, mildly sweet essence of leeks, making them absolutely crave-worthy.

Yields 12

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

Clean the green leeks carefully and trim off the base and the majority of the green tops. Chop lengthwise along the length then into 1.5cm rounds. Put in a deep pan and fill with fresh water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the softened leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season generously with pepper and salt. Combine completely using your hands then mold a couple of spoonfuls into a croquette, shaping a little. Place on a tray and proceed for the rest of the preparation.

Heat olive oil in a pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, cook the croquettes in small groups until crispy on both sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Take out the ready croquettes to a tray lined with kitchen paper and allow to rest.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese croquettes are a true treat. The crunchy crust gives way to a smooth center. The fresh spinach brings a bright, somewhat earthy flavor, while the dairy offers a savory, savory richness. You can substitute the dairy cheese with steamed, crushed potato if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to serve

When using leafy greens, clean it well, removing any tough stems, and cut into it into sizable portions. Put in a big pot with a small amount water over a medium flame. Once softened, drain in a colander for about a quarter hour, then press out any extra water and put aside.

When working with defrosted spinach, carefully squeeze out extra water.

Heat the oil in a pan over a moderate heat and fry the diced onion and minced garlic until tender, about 4 minutes. Take off the heat.

Place the prepared spinach, sauteed onion and softened garlic, hard cheese, soft cheese, spice, red spice, breadcrumbs and beaten eggs in a large bowl and season with salt and pepper. Mix thoroughly until incorporated. If the dough looks too soft, add some more crumbs.

Using your hands, mold the mixture into oval shapes a bit bigger than a walnut but more compact than an large egg, and set them on a plate lined with wax paper. Seal and chill for at least 1 hour.

In a wide pan over medium heat, heat oil to a depth of about half an inch. Cook the patties a few at a time for 2–3 minutes on both sides, flipping so they are golden all over, then transfer on paper towel.

Serve with lemon wedges.

Lentil Patties

Boasting a crunchy outside and tender interior, these patties are not only delicious but also a wonderfully wholesome bite or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to accompany

Place the dry lentils in a pan and submerge with enough water. Simmer over a medium heat for about 20 mins or until partially softened, including more water to maintain the lentils submerged if required.

Mix in the burghul and proceed cooking until tender. Drain the mixture well and reserve in a mixing bowl.

Preheat half of the