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Leek Croquettes

Bite-sized fried croquettes, commonly known as keftedes, represent a beloved speciality in Sephardic Jewish cooking. These particular leek fritters offer a delicious fusion of hearty minced beef with the gentle, mildly sweet essence of tender leeks, rendering them truly irresistible.

Makes 12

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

Thoroughly wash the leeks properly and trim off the roots and most of the dark green parts. Chop into halves longways then into half-inch rounds. Place in a deep pan and submerge with cold water, then cook over a moderate heat for about twenty minutes or until tender.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and season liberally with salt and pepper. Combine completely using your palms then shape a several spoonfuls into a croquette, flattening a bit. Set on a platter and continue for the balance of the preparation.

Preheat cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the heated oil is hot, fry the fritters in small batches until golden brown on all sides. (Do not fill the frying pan as this drops the temperature of the oil.) Remove the ready croquettes to a dish lined with paper towel and permit to drain.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese fritters are a real pleasure. The crunchy exterior reveals a soft interior. The leafy spinach imparts a bright, slightly earthy note, while the cheese offers a rich, flavorful smoothness. You can substitute the cheesy element with cooked, pureed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, rinse it well, discarding any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount water over a moderate heat. Once softened, remove in a sieve for about 15 mins, then squeeze out any excess liquid and put aside.

For defrosted spinach, completely squeeze out extra water.

Heat the cooking oil in a pan over a medium flame and fry the chopped onion and garlic until translucent, about four minutes. Turn off the stove.

Combine the wilted spinach, cooked onion and garlic, kefalotyri, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Stir thoroughly until incorporated. If the preparation appears too wet, mix in some additional breading.

Using your hands, mold the dough into elongated patties slightly larger than a nut but smaller than an egg, and put them on a tray topped with parchment paper. Cover and chill for at least 1 hour.

In a big skillet over medium heat, preheat oil to a level of about 1 centimeter. Brown the patties a few at a time for two to three minutes each side, rotating so they are crispy all over, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only tasty but also a wonderfully wholesome appetizer or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to accompany

Place the lentils in a saucepan and submerge with plenty of fresh water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring additional water to maintain the pulses submerged if necessary.

Mix in the burghul and keep cooking until tender. Drain the lentils and burghul completely and set aside in a container.

Heat half of the