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Leek Croquettes

Petite pan-fried fritters, commonly called keftedes, are a treasured signature dish in Sephardic culinary traditions. These leek croquettes offer a tasty combination of rich beef with the subtle, slightly sweet flavour of leeks, rendering them utterly crave-worthy.

Produces 12

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

Clean the green leeks carefully and cut away the base and the bulk of the dark green parts. Cut in half lengthways then into half-inch rounds. Place in a large skillet and cover with water, then cook over a medium heat for about twenty minutes or until cooked through.

Strain the softened leeks and place in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and spice generously with seasoning. Combine well using your palms then mold a couple of tablespoonfuls into a croquette, shaping a slightly. Place on a plate and proceed for the balance of the preparation.

Preheat olive oil in a pan to a level of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the croquettes in batches until crispy on each side. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Take out the ready croquettes to a plate covered with kitchen paper and let to drain.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese patties are a real treat. The golden outside gives way to a creamy center. The leafy spinach brings a fresh, somewhat green flavor, while the cheese provides a rich, flavorful smoothness. It's possible to replace the cheesy element with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 large eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

If using raw spinach, rinse it well, getting rid of any hard stems, and coarsely chop it into big pieces. Put in a big pot with a little water over a medium flame. Once wilted, drain in a colander for about a quarter hour, then remove any extra water and reserve.

For defrosted spinach, thoroughly press out excess liquid.

Warm the oil in a pan over a medium heat and fry the chopped onion and garlic until tender, about a few minutes. Turn off the heat.

Put the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, red spice, breading and eggs in a large bowl and flavor with salt and pepper. Mix completely until incorporated. If the preparation seems too wet, add some extra breading.

Using your hands, form the dough into oval croquettes somewhat larger than a walnut but more compact than an egg, and set them on a tray covered with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, heat oil to a depth of about 1cm. Cook the fritters a handful for two to three minutes each side, turning so they are crispy everywhere, then transfer on paper towel.

Serve with lemon wedges.

Lentil Patties

Boasting a crispy exterior and soft inside, these patties are not only delicious but also a extremely wholesome bite or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to accompany

Add the brown lentils in a pan and cover with enough fresh water. Simmer over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to ensure the lentils submerged if necessary.

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

Heat 50% of the