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Leek Croquettes

Small crispy fritters, commonly called keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These leek fritters present a delicious fusion of hearty ground beef with the delicate, mildly sweet taste of leeks, and they are truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Clean the green leeks carefully and remove the root ends and the bulk of the dark green parts. Cut into halves lengthways then into 1.5cm pieces. Transfer in a deep pan and submerge with cold water, then heat over a medium heat for about 20 mins or until softened.

Strain the cooked leeks and put in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and spice and spice well with salt and pepper. Combine well using your fingers then shape a few spoonfuls into a croquette, pressing a slightly. Place on a platter and proceed for the remaining of the ingredients.

Heat olive oil in a pan to a level of about ¾ inch over a medium heat. When the oil is ready, fry the patties in small batches until golden brown on each side. (Do not fill the frying pan as this drops the temperature of the oil.) Take out the finished croquettes to a tray lined with paper towel and allow to rest.

Present with lemon slices.

Spinach Patties

These spinach and cheese croquettes are a real pleasure. The crunchy outside gives way to a creamy center. The spinach adds a bright, somewhat natural taste, while the grated cheese gives a deep, flavorful smoothness. You can substitute the dairy cheese with boiled, pureed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Oil for pan-frying (or use neutral oil)
• Lemon slices, to accompany

When using raw spinach, clean it thoroughly, discarding any stalks, and roughly chop it into big pieces. Put in a large saucepan with a small amount water over a moderate heat. Once cooked, strain in a sieve for about 15 mins, then remove any remaining moisture and reserve.

If using thawed frozen spinach, completely squeeze out unwanted moisture.

Warm the oil in a skillet over a moderate heat and fry the diced onion and garlic cloves until translucent, about four minutes. Take off the heat.

Place the wilted spinach, cooked onion and garlic, kefalotyri, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a container and season with seasoning. Combine well until blended. If the preparation appears too soft, incorporate some additional breadcrumbs.

Using your hands, shape the preparation into oval shapes somewhat larger than a walnut shell but less bulky than an large egg, and place them on a baking sheet topped with parchment paper. Seal and chill for at least 1 hour.

In a big skillet over medium flame, warm cooking oil to a amount of about 1 centimeter. Cook the fritters a small batch for two to three minutes each side, turning so they are crispy all over, then place on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

With their golden crust and moist center, these patties are not only flavorful but also a wonderfully wholesome snack or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to garnish

Add the dry lentils in a pot and submerge with enough cold water. Boil over a medium flame for about 20 mins or until nearly done, including additional water to keep the pulses immersed if required.

Mix in the bulgur wheat and keep cooking until fully cooked. Drain the ingredients completely and reserve in a container.

Warm 50% of the