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Leek Croquettes

Petite pan-fried croquettes, typically referred to as keftedes, represent a cherished speciality in Sephardic cooking. These wonderful leek patties present a delicious blend of hearty ground beef with the subtle, sweetly mild flavour of leeks, rendering them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Wash the fresh leeks carefully and trim off the base and the bulk of the green tops. Cut lengthwise lengthways then into 1.5-centimeter slices. Place in a large skillet and submerge with fresh water, then heat over a medium flame for about 20 mins or until cooked through.

Drain the softened leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and flavor liberally with seasoning. Combine thoroughly using your palms then shape a couple of spoonfuls into a patty, flattening a slightly. Place on a plate and repeat for the balance of the ingredients.

Warm olive oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is hot, cook the croquettes in small groups until golden on each side. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Remove the cooked croquettes to a plate covered with kitchen paper and permit to rest.

Present with lemon slices.

Spinach Croquettes

These delightful spinach with cheese patties are a real pleasure. The crunchy outside opens up to a smooth center. The fresh spinach brings a fresh, slightly green taste, while the grated cheese provides a rich, flavorful smoothness. It's possible to replace the cheesy element with cooked, pureed potato if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

If using raw spinach, wash it thoroughly, discarding any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a bit of hot water over a moderate heat. Once softened, drain in a colander for about 15 minutes, then press out any remaining moisture and put aside.

For previously frozen spinach, completely squeeze out unwanted moisture.

Heat the olive oil in a pan over a medium heat and saute the diced onion and garlic until tender, about 4 minutes. Remove from the stove.

Put the wilted spinach, cooked onion and softened garlic, hard cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and season with seasoning. Stir well until incorporated. If the dough looks too wet, incorporate some extra breading.

With your fingers, mold the dough into elongated patties slightly larger than a walnut but less bulky than an egg, and set them on a baking sheet covered with baking paper. Seal and cool for at least 1 hour.

In a large frying pan over moderate heat, heat oil to a depth of about 1 centimeter. Cook the fritters a small batch for a couple of minutes on both sides, turning so they are crispy completely, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and moist center, these patties are not only delicious but also a extremely healthy snack or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to garnish

Add the lentils in a pot and submerge with ample fresh water. Simmer over a medium heat for about twenty minutes or until partially softened, pouring additional water to keep the legumes immersed if required.

Mix in the bulgur wheat and keep cooking until softened. Drain the lentils and burghul completely and set aside in a container.

Heat a portion of the