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Leek Croquettes

Bite-sized fried croquettes, typically known as keftedes, represent a beloved signature dish in Sephardic cooking. These particular leek croquettes deliver a flavorful fusion of savory ground beef with the subtle, sweetly mild flavour of leeks, and they are truly crave-worthy.

Makes 12

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

Clean the green leeks well and cut away the roots and the bulk of the green stalk. Slice in half along the length then into 1.5cm slices. Put in a deep frying pan and cover with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and flavor liberally with salt and pepper. Combine completely using your fingers then mold a several tablespoonfuls into a croquette, pressing a little. Put on a platter and continue for the rest of the mixture.

Warm oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, cook the croquettes in batches until crispy on all sides. (Do not fill the frying pan as this lowers the heat of the oil.) Transfer the finished fritters to a plate topped with kitchen paper and allow to cool.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a true pleasure. The golden outside gives way to a soft center. The spinach imparts a fresh, moderately earthy flavor, while the cheese gives a savory, flavorful smoothness. You can substitute the dairy cheese with cooked, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to serve

For raw spinach, wash it carefully, getting rid of any stalks, and cut into it into large chunks. Place in a big pot with a small amount water over a medium flame. Once wilted, remove in a colander for about 15 mins, then remove any excess liquid and put aside.

For previously frozen spinach, completely press out excess liquid.

Preheat the oil in a skillet over a medium heat and fry the chopped onion and garlic until tender, about a few minutes. Remove from the stove.

Place the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and beaten eggs in a container and season with pepper and salt. Combine completely until combined. If the dough appears too loose, add some additional crumbs.

Using your hands, form the mixture into elongated patties slightly larger than a walnut but smaller than an chicken egg, and put them on a baking sheet covered with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium flame, warm oil to a amount of about 1 centimeter. Fry the croquettes a handful for 2–3 minutes each side, flipping so they are golden completely, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these fritters are not only tasty but also a wonderfully wholesome appetizer or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to accompany

Place the dry lentils in a saucepan and submerge with enough cold water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring additional water to maintain the lentils immersed if necessary.

Add the cracked wheat and proceed cooking until softened. Remove the water from the mixture well and reserve in a bowl.

Heat a portion of the