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Leek Croquettes

Bite-sized fried fritters, commonly called keftedes, stand as a cherished delicacy in Sephardic cooking. These leek patties present a delicious fusion of savory ground beef with the gentle, slightly sweet flavour of leeks, rendering them truly crave-worthy.

Produces 12

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

Thoroughly wash the fresh leeks properly and cut away the roots and the majority of the dark green parts. Chop into halves longways then into 1.5-centimeter slices. Transfer in a large skillet and cover with cold water, then simmer over a medium flame for about twenty minutes or until softened.

Remove the water from the softened leeks and place in a big bowl with the ground beef, eggs, crumbs, fresh dill, parsley and paprika and flavor generously with seasoning. Combine completely using your hands then mold a couple of tablespoonfuls into a ball, flattening a little. Put on a tray and proceed for the balance of the mixture.

Preheat olive oil in a frying pan to a level of about 2cm over a moderate heat. When the heated oil is hot, cook the fritters in batches until golden on both sides. (Do not fill the frying pan as this drops the temperature of the oil.) Transfer the cooked croquettes to a dish covered with paper towel and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These spinach with cheese croquettes are a real delight. The crispy outside reveals a soft interior. The spinach brings a bright, slightly natural flavor, while the cheese gives a savory, savory smoothness. Feel free to swap the cheesy element with cooked, pureed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Fresh lemon, to accompany

For raw spinach, clean it well, removing any tough stems, and coarsely chop it into large chunks. Place in a big pot with a small amount water over a medium heat. Once softened, remove in a strainer for about 15 minutes, then remove any excess liquid and reserve.

For defrosted spinach, carefully press out excess liquid.

Heat the oil in a frying pan over a moderate heat and saute the diced onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Stir completely until combined. If the dough appears too soft, mix in some extra crumbs.

Using your hands, form the preparation into oval croquettes a bit bigger than a nut but more compact than an egg, and put them on a tray covered with baking paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, heat oil to a amount of about 1cm. Fry the patties a handful for two to three minutes on both sides, rotating so they are golden brown everywhere, then place on kitchen roll.

Serve with lemon wedges.

Lentil Patties

With their crunchy outside and tender interior, these fritters are not only delicious but also a wonderfully nutritious snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Add the brown lentils in a pot and cover with plenty of cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding additional water to maintain the lentils immersed if needed.

Mix in the cracked wheat and continue cooking until softened. Strain the lentils and burghul completely and put aside in a mixing bowl.

Preheat 50% of the