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Leek Croquettes

Small pan-fried fritters, typically called keftedes, are a beloved speciality in Sephardic Jewish culinary traditions. These particular leek fritters present a delicious blend of rich ground beef with the gentle, mildly sweet taste of tender leeks, making them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Wash the green leeks well and cut away the base and the majority of the dark green parts. Cut into halves lengthways then into half-inch rounds. Transfer in a large skillet and submerge with fresh water, then simmer over a moderate heat for about 20 minutes or until softened.

Strain the leeks and place in a large mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and spice well with pepper and salt. Stir thoroughly using your palms then form a few spoonfuls into a patty, pressing a bit. Set on a platter and proceed for the remaining of the preparation.

Warm olive oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, fry the fritters in small groups until golden on all sides. (Do not fill the pan as this lowers the temperature of the oil.) Take out the finished fritters to a dish lined with kitchen paper and allow to rest.

Offer with fresh lemon.

Spinach Croquettes

These spinach with cheese patties are a true pleasure. The crunchy crust opens up to a soft center. The leafy spinach brings a bright, slightly green note, while the cheese gives a savory, umami richness. Feel free to swap the cheese with steamed, crushed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Oil for pan-frying (or neutral oil)
• Fresh lemon, to garnish

If using raw spinach, wash it well, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a bit of liquid over a medium flame. Once cooked, drain in a strainer for about 15 minutes, then remove any excess liquid and put aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Preheat the oil in a pan over a medium flame and fry the onion and minced garlic until tender, about 4 minutes. Remove from the flame.

Place the cooked spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a container and season with seasoning. Combine well until incorporated. If the preparation appears too wet, mix in some extra crumbs.

By hand, mold the preparation into elongated patties a bit bigger than a walnut but more compact than an egg, and set them on a plate lined with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, preheat oil to a level of about 1cm. Cook the fritters a small batch for two to three minutes each side, turning so they are golden brown completely, then place on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Featuring a crunchy outside and moist center, these patties are not only delicious but also a wonderfully healthy appetizer or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to accompany

Place the dry lentils in a pan and submerge with enough fresh water. Boil over a medium flame for about 20 mins or until almost cooked, adding additional water to ensure the pulses submerged if necessary.

Stir in the bulgur wheat and keep cooking until tender. Drain the ingredients well and reserve in a bowl.

Heat 50% of the