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Leek Croquettes

Small fried croquettes, typically known as keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These wonderful leek fritters deliver a delicious blend of hearty minced beef with the gentle, sweetly mild essence of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to accompany

Clean the green leeks carefully and trim off the base and the bulk of the green tops. Cut into halves lengthways then into half-inch pieces. Place in a large skillet and fill with cold water, then cook over a moderate heat for about 20 minutes or until softened.

Drain the cooked leeks and put in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and spice and spice liberally with seasoning. Mix well using your fingers then shape a few tablespoonfuls into a croquette, shaping a little. Set on a tray and continue for the balance of the preparation.

Warm olive oil in a pan to a level of about 2 centimeters over a moderate heat. When the olive oil is hot, fry the patties in small groups until crispy on both sides. (Don't overcrowd the skillet as this drops the heat of the oil.) Remove the ready patties to a dish topped with absorbent paper and let to cool.

Offer with lemon slices.

Spinach Patties

These amazing spinach and cheese fritters are a true treat. The golden crust opens up to a soft filling. The leafy spinach brings a fresh, slightly earthy flavor, while the cheese provides a savory, umami richness. Feel free to swap the cheesy element with boiled, mashed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if required
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

For leafy greens, wash it carefully, discarding any hard stems, and coarsely chop it into big pieces. Place in a large saucepan with a bit of liquid over a medium flame. Once wilted, remove in a colander for about 15 minutes, then remove any excess liquid and set aside.

For thawed frozen spinach, completely remove extra water.

Preheat the cooking oil in a frying pan over a medium flame and fry the diced onion and garlic cloves until translucent, about 4 minutes. Take off the flame.

Put the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, red spice, breading and eggs in a container and flavor with seasoning. Mix thoroughly until incorporated. If the preparation looks too loose, mix in some more breading.

With your fingers, shape the preparation into oval croquettes a bit bigger than a walnut but smaller than an chicken egg, and put them on a plate covered with baking paper. Seal and chill for at least one hour.

In a large frying pan over medium flame, warm cooking oil to a depth of about 1 centimeter. Cook the fritters a few at a time for 2–3 minutes on both sides, flipping so they are golden all over, then put on paper towel.

Present with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these patties are not only delicious but also a wonderfully nutritious bite or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a pot and fill with enough cold water. Cook over a medium heat for about 20 minutes or until nearly done, adding more water to ensure the legumes covered if required.

Stir in the burghul and keep cooking until fully cooked. Strain the lentils and burghul completely and reserve in a container.

Heat half of the