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Leek Croquettes

Petite crispy fritters, typically called keftedes, are a beloved delicacy in Sephardic cooking. These wonderful leek croquettes offer a delicious fusion of savory ground beef with the gentle, mildly sweet essence of fresh leeks, rendering them truly crave-worthy.

Yields 12

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

Clean the leeks well and remove the roots and the bulk of the dark green parts. Cut lengthwise longways then into half-inch pieces. Put in a large skillet and cover with fresh water, then heat over a medium flame for about 20 minutes or until cooked through.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Combine completely using your fingers then form a several tablespoonfuls into a ball, flattening a slightly. Set on a plate and continue for the remaining of the mixture.

Warm cooking oil in a skillet to a amount of about ¾ inch over a moderate heat. When the olive oil is hot, fry the fritters in small groups until crispy on all sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Transfer the finished patties to a plate lined with absorbent paper and allow to rest.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a genuine delight. The golden exterior reveals a smooth center. The fresh spinach adds a vibrant, somewhat earthy note, while the grated cheese offers a savory, savory creaminess. You can substitute the dairy cheese with cooked, crushed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to serve

For leafy greens, clean it thoroughly, removing any tough stems, and cut into it into large chunks. Transfer in a large saucepan with a little water over a medium heat. Once wilted, strain in a strainer for about a quarter hour, then press out any extra water and put aside.

If using thawed frozen spinach, thoroughly squeeze out extra water.

Warm the cooking oil in a pan over a medium heat and fry the onion and garlic cloves until translucent, about four minutes. Remove from the heat.

Place the cooked spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until combined. If the dough looks too wet, mix in some extra crumbs.

By hand, form the dough into elongated patties a bit bigger than a nut but less bulky than an egg, and put them on a baking sheet topped with wax paper. Seal and chill for at least one hour.

In a large frying pan over medium flame, preheat olive oil to a amount of about 1cm. Brown the patties a handful for two to three minutes each side, turning so they are golden brown everywhere, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only delicious but also a highly nutritious appetizer or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a pot and cover with enough water. Boil over a medium heat for about twenty minutes or until nearly done, including more water to ensure the pulses covered if necessary.

Stir in the bulgur wheat and proceed cooking until tender. Remove the water from the ingredients thoroughly and reserve in a mixing bowl.

Heat 50% of the