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Leek Croquettes

Bite-sized crispy fritters, commonly called keftedes, are a treasured speciality in Sephardic cooking. These wonderful leek croquettes deliver a delicious blend of hearty ground beef with the delicate, mildly sweet taste of leeks, making them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks carefully and remove the roots and the bulk of the dark green parts. Chop in half along the length then into half-inch rounds. Put in a large skillet and submerge with water, then cook over a medium flame for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and spice generously with pepper and salt. Combine completely using your palms then form a couple of tablespoonfuls into a patty, flattening a little. Put on a tray and proceed for the balance of the ingredients.

Heat cooking oil in a frying pan to a depth of about ¾ inch over a medium flame. When the olive oil is sizzling, brown the patties in small batches until crispy on all sides. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Transfer the finished fritters to a tray lined with absorbent paper and permit to cool.

Serve with lemon slices.

Spinach Croquettes

These cheesy spinach patties are a genuine delight. The crunchy exterior reveals a soft center. The fresh spinach brings a vibrant, slightly earthy note, while the grated cheese provides a rich, flavorful smoothness. Feel free to swap the cheese with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Olive oil for frying (or neutral oil)
• Lemon wedges, to garnish

For leafy greens, wash it thoroughly, discarding any tough stems, and cut into it into large chunks. Place in a large saucepan with a bit of water over a medium flame. Once wilted, remove in a sieve for about 15 minutes, then squeeze out any remaining moisture and put aside.

If using previously frozen spinach, thoroughly squeeze out extra water.

Warm the oil in a pan over a medium heat and saute the diced onion and garlic until tender, about a few minutes. Turn off the heat.

Put the prepared spinach, fried onion and softened garlic, kefalotyri, ricotta, nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with salt and pepper. Stir completely until blended. If the mixture looks too loose, add some more breading.

With your fingers, shape the dough into oval croquettes a bit bigger than a walnut shell but more compact than an egg, and place them on a tray covered with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, preheat olive oil to a amount of about half an inch. Brown the patties a small batch for a couple of minutes each side, flipping so they are crispy all over, then place on paper towel.

Serve with fresh lemon.

Lentil Patties

Featuring a crispy exterior and moist center, these croquettes are not only tasty but also a extremely healthy bite or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to garnish

Place the brown lentils in a pan and submerge with enough cold water. Boil over a medium flame for about twenty minutes or until partially softened, pouring extra liquid to maintain the lentils immersed if required.

Add the burghul and proceed cooking until fully cooked. Strain the ingredients well and reserve in a mixing bowl.

Heat half of the