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Leek Croquettes

Bite-sized pan-fried croquettes, commonly referred to as keftedes, represent a treasured delicacy in Sephardic Jewish cooking. These leek croquettes present a flavorful combination of rich ground beef with the subtle, sweetly mild flavour of leeks, making them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to garnish

Wash the fresh leeks carefully and remove the root ends and most of the green stalk. Slice into halves longways then into 1.5cm slices. Place in a large skillet and submerge with water, then heat over a moderate heat for about 20 minutes or until softened.

Strain the leeks and place in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and season well with salt and pepper. Mix thoroughly using your hands then form a few tablespoonfuls into a patty, flattening a little. Place on a platter and proceed for the rest of the ingredients.

Preheat oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is hot, cook the croquettes in small groups until crispy on all sides. (Do not fill the pan as this lowers the heat of the oil.) Remove the cooked fritters to a tray covered with paper towel and permit to drain.

Serve with fresh lemon.

Spinach Croquettes

These spinach and cheese patties are a true delight. The crunchy crust reveals a creamy interior. The spinach adds a vibrant, somewhat green taste, while the grated cheese gives a rich, flavorful smoothness. It's possible to replace the dairy cheese with boiled, crushed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon wedges, to serve

If using raw spinach, clean it well, removing any stalks, and roughly chop it into sizable portions. Put in a deep pan with a small amount hot water over a medium flame. Once wilted, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.

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

Preheat the olive oil in a pan over a moderate heat and saute the diced onion and minced garlic until tender, about 4 minutes. Take off the stove.

Place the wilted spinach, fried onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, breading and eggs in a large bowl and flavor with pepper and salt. Mix well until combined. If the dough seems too loose, mix in some extra crumbs.

With your fingers, form the dough into elongated patties slightly larger than a nut but less bulky than an chicken egg, and place them on a baking sheet covered with wax paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium flame, heat oil to a amount of about 1cm. Cook the croquettes a handful for two to three minutes on both sides, flipping so they are crispy all over, then transfer on kitchen roll.

Present with lemon slices.

Lentil Patties

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a wonderfully healthy appetizer or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Add the dry lentils in a pot and cover with ample cold water. Simmer over a moderate heat for about 20 mins or until nearly done, pouring more water to maintain the pulses submerged if necessary.

Add the cracked wheat and continue cooking until tender. Drain the ingredients completely and set aside in a container.

Heat half of the