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Leek Croquettes

Bite-sized fried patties, often known as keftedes, represent a beloved speciality in Sephardic cuisine. These particular leek fritters present a flavorful fusion of hearty beef with the gentle, slightly sweet essence of leeks, making them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Thoroughly wash the fresh leeks well and trim off the roots and most of the green stalk. Chop in half longways then into half-inch pieces. Put in a large skillet and submerge with fresh water, then simmer over a moderate heat for about 20 minutes or until tender.

Drain the softened leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and season well with seasoning. Mix thoroughly using your hands then mold a couple of tablespoonfuls into a patty, pressing a little. Set on a tray and continue for the balance of the ingredients.

Preheat cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the olive oil is ready, brown the croquettes in small batches until golden on each side. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Transfer the finished croquettes to a plate topped with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These spinach and cheese croquettes are a true delight. The crunchy outside reveals a smooth filling. The spinach adds a vibrant, somewhat natural note, while the cheese gives a deep, savory smoothness. You can substitute the dairy cheese with cooked, pureed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

When using raw spinach, wash it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Put in a large saucepan with a little water over a medium heat. Once cooked, strain in a sieve for about 15 minutes, then squeeze out any excess liquid and set aside.

When working with thawed frozen spinach, carefully press out extra water.

Warm the olive oil in a frying pan over a medium flame and saute the chopped onion and garlic until softened, about a few minutes. Remove from the flame.

Combine the prepared spinach, fried onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine completely until incorporated. If the preparation appears too soft, incorporate some additional crumbs.

With your fingers, form the dough into elongated patties slightly larger than a walnut but more compact than an egg, and set them on a plate topped with wax paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium heat, preheat cooking oil to a level of about 1cm. Brown the fritters a few at a time for two to three minutes on both sides, turning so they are crispy all over, then put on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these croquettes are not only delicious but also a wonderfully wholesome bite or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to accompany

Put the dry lentils in a pot and submerge with enough cold water. Boil over a moderate heat for about 20 mins or until partially softened, adding additional water to maintain the pulses submerged if necessary.

Add the burghul and continue cooking until tender. Drain the mixture well and put aside in a bowl.

Warm 50% of the