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Leek Croquettes

Small fried fritters, typically referred to as keftedes, represent a beloved delicacy in Sephardic culinary traditions. These leek patties present a delicious fusion of hearty beef with the delicate, slightly sweet taste of tender leeks, rendering them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to accompany

Clean the fresh leeks properly and trim off the roots and the majority of the green tops. Cut into halves longways then into 1.5cm rounds. Transfer in a deep pan and submerge with water, then simmer over a moderate heat for about 20 mins or until tender.

Remove the water from the leeks and place in a big bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and season liberally with salt and pepper. Stir thoroughly using your palms then mold a several spoonfuls into a croquette, flattening a slightly. Set on a tray and proceed for the remaining of the mixture.

Warm olive oil in a frying pan to a amount of about ¾ inch over a medium flame. When the oil is ready, cook the fritters in small groups until golden on all sides. (Avoid overcrowding the pan as this lowers the heat of the oil.) Take out the cooked patties to a tray topped with paper towel and allow to drain.

Offer with fresh lemon.

Spinach Patties

These delightful cheesy spinach croquettes are a genuine pleasure. The crunchy crust reveals a creamy filling. The leafy spinach brings a fresh, somewhat green taste, while the grated cheese gives a deep, savory creaminess. Feel free to swap the cheese with boiled, mashed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or neutral oil)
• Lemon slices, to accompany

For raw spinach, clean it well, removing any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a little water over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then squeeze out any extra water and put aside.

When working with thawed frozen spinach, carefully press out excess liquid.

Heat the cooking oil in a skillet over a moderate heat and cook the diced onion and garlic until softened, about a few minutes. Remove from the stove.

Put the prepared spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Stir well until incorporated. If the mixture appears too loose, incorporate some extra breading.

By hand, form the dough into oval croquettes slightly larger than a walnut but less bulky than an egg, and put them on a baking sheet topped with baking paper. Wrap and chill for at least one hour.

In a large frying pan over medium flame, heat cooking oil to a depth of about 1cm. Brown the fritters a few at a time for a couple of minutes on both sides, flipping so they are golden brown completely, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and moist center, these patties are not only flavorful but also a extremely healthy bite or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to accompany

Place the dry lentils in a saucepan and submerge with ample water. Simmer over a medium flame for about 20 mins or until nearly done, pouring more water to ensure the pulses covered if needed.

Mix in the burghul and proceed cooking until softened. Remove the water from the mixture well and put aside in a bowl.

Warm 50% of the