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Leek Croquettes

Small fried fritters, commonly called keftedes, stand as a beloved speciality in Sephardic Jewish cuisine. These wonderful leek fritters offer a flavorful blend of hearty ground beef with the gentle, slightly sweet flavour of tender leeks, rendering them utterly addictive.

Produces 12

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

Wash the green leeks well and cut away the base and the majority of the green tops. Cut lengthwise longways then into 1.5cm rounds. Transfer in a large skillet and submerge with cold water, then simmer over a moderate heat for about 20 mins or until softened.

Strain the softened leeks and put in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, parsley and paprika and season well with seasoning. Stir thoroughly using your fingers then form a several scoops into a croquette, pressing a little. Set on a platter and proceed for the rest of the ingredients.

Heat oil in a pan to a depth of about ¾ inch over a medium heat. When the oil is hot, cook the croquettes in small batches until crispy on all sides. (Do not fill the pan as this reduces the heat of the oil.) Transfer the ready fritters to a plate lined with kitchen paper and let to rest.

Present with lemon slices.

Spinach Patties

These amazing cheesy spinach patties are a real treat. The crunchy exterior gives way to a smooth interior. The spinach adds a vibrant, slightly green note, while the dairy gives a rich, umami richness. Feel free to swap the cheese with cooked, crushed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using fresh spinach, clean it well, discarding any tough stems, and coarsely chop it into sizable portions. Put in a deep pan with a bit of water over a moderate heat. Once wilted, remove in a colander for about a quarter hour, then remove any extra water and put aside.

When working with defrosted spinach, carefully remove extra water.

Heat the cooking oil in a skillet over a medium flame and fry the chopped onion and garlic until tender, about 4 minutes. Take off the heat.

Combine the wilted spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and flavor with pepper and salt. Stir thoroughly until blended. If the mixture appears too soft, add some additional breading.

By hand, shape the mixture into oval shapes a bit bigger than a walnut shell but more compact than an large egg, and place them on a plate topped with baking paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a level of about 1 centimeter. Cook the croquettes a small batch for a couple of minutes per side, flipping so they are golden all over, then put on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

With their crispy exterior and moist center, these croquettes are not only flavorful but also a extremely wholesome snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Put the dry lentils in a pan and cover with enough cold water. Cook over a medium flame for about twenty minutes or until partially softened, including additional water to maintain the pulses covered if required.

Mix in the burghul and keep cooking until softened. Strain the mixture well and set aside in a container.

Heat a portion of the