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Leek Croquettes

Small crispy fritters, often referred to as keftedes, represent a treasured delicacy in Sephardic Jewish culinary traditions. These leek fritters present a flavorful fusion of savory minced beef with the gentle, slightly sweet essence of fresh leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Thoroughly wash the leeks properly and remove the roots and most of the dark green parts. Cut into halves along the length then into 1.5-centimeter slices. Transfer in a deep pan and fill with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season well with seasoning. Stir thoroughly using your fingers then mold a several tablespoonfuls into a croquette, pressing a slightly. Set on a plate and repeat for the remaining of the mixture.

Warm cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the oil is sizzling, cook the patties in small batches until crispy on each side. (Do not fill the skillet as this lowers the oil temperature of the cooking oil.) Remove the cooked patties to a plate lined with absorbent paper and allow to drain.

Offer with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach patties are a real pleasure. The golden exterior opens up to a creamy filling. The leafy spinach adds a vibrant, somewhat green taste, while the dairy provides a rich, flavorful richness. Feel free to swap the dairy cheese with boiled, mashed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or vegetable oil)
• Fresh lemon, to serve

If using raw spinach, clean it well, getting rid of any tough stems, and coarsely chop it into large chunks. Put in a large saucepan with a bit of water over a medium flame. Once wilted, strain in a strainer for about a quarter hour, then press out any remaining moisture and set aside.

If using defrosted spinach, carefully press out excess liquid.

Preheat the olive oil in a pan over a moderate heat and cook the diced onion and garlic cloves until translucent, about 4 minutes. Take off the flame.

Put the cooked spinach, sauteed onion and garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Combine well until blended. If the dough appears too loose, mix in some additional crumbs.

By hand, mold the mixture into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and place them on a tray lined with parchment paper. Seal and chill for at least 60 minutes.

In a big skillet over moderate heat, preheat olive oil to a amount of about 1 centimeter. Fry the fritters a small batch for two to three minutes each side, rotating so they are golden everywhere, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

Boasting a crunchy outside and tender interior, these patties are not only delicious but also a extremely nutritious snack or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to accompany

Add the brown lentils in a saucepan and submerge with ample cold water. Simmer over a moderate heat for about 20 mins or until partially softened, including extra liquid to maintain the legumes immersed if required.

Mix in the burghul and proceed cooking until fully cooked. Remove the water from the mixture well and reserve in a mixing bowl.

Warm half of the