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Leek Croquettes

Petite crispy croquettes, often called keftedes, stand as a treasured signature dish in Sephardic cuisine. These wonderful leek patties deliver a delicious combination of hearty beef with the delicate, mildly sweet essence of leeks, making them utterly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to garnish

Clean the fresh leeks well and cut away the roots and most of the dark green parts. Slice in half lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and fill with water, then heat over a medium heat for about 20 mins or until tender.

Drain the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and spice and spice liberally with pepper and salt. Stir well using your fingers then shape a couple of tablespoonfuls into a croquette, flattening a bit. Put on a platter and proceed for the balance of the ingredients.

Preheat oil in a pan to a level of about ¾ inch over a moderate heat. When the oil is hot, cook the patties in small batches until golden brown on each side. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Remove the finished croquettes to a plate topped with absorbent paper and permit to cool.

Offer with lemon slices.

Keftes de Espinacha

These cheesy spinach croquettes are a true pleasure. The golden exterior gives way to a smooth center. The spinach imparts a bright, moderately earthy taste, while the dairy gives a savory, savory creaminess. Feel free to swap the cheese with steamed, pureed potato if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to serve

If using raw spinach, wash it thoroughly, getting rid of any stalks, and coarsely chop it into big pieces. Put in a big pot with a little hot water over a medium heat. Once cooked, strain in a colander for about 15 mins, then squeeze out any extra water and put aside.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the oil in a pan over a medium flame and fry the chopped onion and minced garlic until softened, about four minutes. Remove from the stove.

Place the wilted spinach, fried onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with pepper and salt. Stir completely until blended. If the preparation appears too wet, mix in some extra breadcrumbs.

By hand, shape the dough into oval shapes somewhat larger than a walnut but smaller than an chicken egg, and put them on a plate topped with parchment paper. Cover and cool for at least 1 hour.

In a wide pan over moderate heat, preheat cooking oil to a level of about half an inch. Brown the croquettes a handful for two to three minutes per side, turning so they are golden brown all over, then place on kitchen roll.

Offer with fresh lemon.

Lentil Patties

With their crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully wholesome snack or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a pot and submerge with ample water. Boil over a medium heat for about twenty minutes or until nearly done, pouring additional water to keep the pulses immersed if necessary.

Add the burghul and keep cooking until tender. Strain the mixture well and reserve in a mixing bowl.

Warm 50% of the