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Leek Croquettes

Bite-sized pan-fried patties, commonly referred to as keftedes, represent a cherished signature dish in Sephardic cuisine. These wonderful leek croquettes offer a delicious blend of savory beef with the gentle, sweetly mild essence of fresh leeks, rendering them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and cut away the base and the bulk of the dark green parts. Cut into halves lengthways then into 1.5cm rounds. Put in a deep frying pan and cover with fresh water, then heat over a medium heat for about 20 mins or until softened.

Strain the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and spice generously with pepper and salt. Combine completely using your hands then mold a several scoops into a croquette, flattening a little. Place on a plate and repeat for the remaining of the ingredients.

Preheat oil in a skillet to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, brown the patties in batches until crispy on each side. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Transfer the finished croquettes to a plate covered with kitchen paper and let to rest.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese fritters are a real delight. The crunchy outside gives way to a soft filling. The spinach imparts a vibrant, somewhat earthy taste, while the grated cheese provides a rich, flavorful creaminess. Feel free to swap the dairy cheese with boiled, pureed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to serve

If using fresh spinach, rinse it well, getting rid of any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount liquid over a medium flame. Once softened, drain in a colander for about 15 minutes, then press out any remaining moisture and set aside.

When working with thawed frozen spinach, carefully remove extra water.

Heat the cooking oil in a pan over a medium flame and saute the onion and garlic until tender, about four minutes. Remove from the flame.

Place the cooked spinach, cooked onion and softened garlic, kefalotyri, ricotta, spice, sweet paprika, breading and eggs in a big mixing bowl and season with seasoning. Combine well until incorporated. If the dough looks too wet, add some more breadcrumbs.

With your fingers, mold the preparation into oval shapes somewhat larger than a nut but more compact than an egg, and set them on a plate lined with baking paper. Cover and cool for at least 1 hour.

In a large frying pan over moderate heat, heat oil to a level of about 1cm. Fry the fritters a small batch for 2–3 minutes per side, rotating so they are crispy completely, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and moist center, these croquettes are not only delicious but also a extremely nutritious appetizer or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to garnish

Put the lentils in a saucepan and fill with plenty of fresh water. Simmer over a medium flame for about twenty minutes or until nearly done, adding extra liquid to maintain the pulses covered if required.

Mix in the cracked wheat and proceed cooking until tender. Strain the mixture well and set aside in a bowl.

Warm 50% of the