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Leek Croquettes

Bite-sized crispy patties, typically known as keftedes, stand as a cherished speciality in Sephardic cuisine. These leek patties present a tasty combination of rich beef with the gentle, sweetly mild flavour of fresh leeks, making them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks well and cut away the base and the majority of the green stalk. Cut lengthwise lengthways then into half-inch rounds. Place in a large skillet and fill with fresh water, then cook over a medium flame for about 20 mins or until cooked through.

Drain the softened leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and spice well with pepper and salt. Stir thoroughly using your hands then shape a few spoonfuls into a patty, pressing a slightly. Place on a plate and proceed for the remaining of the mixture.

Preheat oil in a skillet to a amount of about ¾ inch over a moderate heat. When the oil is sizzling, cook the patties in small batches until golden on each side. (Don't overcrowd the frying pan as this drops the heat of the oil.) Transfer the cooked patties to a plate covered with kitchen paper and permit to drain.

Serve with fresh lemon.

Spinach Croquettes

These spinach with cheese patties are a genuine treat. The crunchy crust opens up to a creamy interior. The leafy spinach adds a fresh, moderately natural flavor, while the dairy gives a savory, savory creaminess. Feel free to swap the dairy cheese with cooked, pureed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Oil for frying (or use neutral oil)
• Lemon slices, to accompany

If using fresh spinach, wash it thoroughly, getting rid of any stalks, and coarsely chop it into sizable portions. Place in a large saucepan with a little water over a medium heat. Once wilted, remove in a sieve for about 15 minutes, then squeeze out any excess liquid and put aside.

If using previously frozen spinach, carefully remove excess liquid.

Heat the oil in a pan over a moderate heat and fry the diced onion and garlic until translucent, about 4 minutes. Remove from the flame.

Combine the prepared spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Mix completely until incorporated. If the preparation seems too wet, incorporate some additional breadcrumbs.

Using your hands, mold the preparation into oval shapes somewhat larger than a walnut but smaller than an egg, and set them on a baking sheet lined with baking paper. Seal and chill for at least one hour.

In a wide pan over medium heat, preheat cooking oil to a depth of about 1cm. Fry the croquettes a few at a time for two to three minutes per side, rotating so they are golden all over, then place on paper towel.

Present with lemon slices.

Lentil Croquettes

With their crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully wholesome appetizer or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to accompany

Place the dry lentils in a pot and fill with plenty of fresh water. Cook over a moderate heat for about 20 mins or until nearly done, pouring more water to keep the lentils submerged if required.

Mix in the bulgur wheat and proceed cooking until softened. Strain the ingredients well and set aside in a bowl.

Preheat half of the