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Leek Croquettes

Petite fried fritters, typically referred to as keftedes, represent a treasured speciality in Sephardic cooking. These wonderful leek patties present a flavorful fusion of rich ground beef with the gentle, mildly sweet taste of tender leeks, making them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks well and trim off the root ends and the majority of the green stalk. Chop lengthwise longways then into 1.5-centimeter rounds. Put in a large skillet and submerge with fresh water, then simmer over a medium heat for about 20 mins or until tender.

Remove the water from the softened leeks and put in a big bowl with the ground beef, eggs, crumbs, dill, chopped parsley and paprika and season well with seasoning. Mix thoroughly using your fingers then shape a several spoonfuls into a ball, flattening a little. Set on a platter and continue for the balance of the mixture.

Preheat olive oil in a skillet to a amount of about 2cm over a medium heat. When the olive oil is ready, brown the patties in batches until crispy on both sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Remove the cooked fritters to a dish lined with absorbent paper and allow to rest.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese croquettes are a genuine delight. The golden outside reveals a soft center. The spinach brings a bright, moderately natural taste, while the grated cheese offers a deep, flavorful smoothness. You can substitute the dairy cheese with steamed, crushed potato if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if required
• 3 eggs
• Olive oil for deep-frying (or use vegetable oil)
• Fresh lemon, to serve

For fresh spinach, rinse it carefully, 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 wilted, remove in a strainer for about a quarter hour, then remove any excess liquid and set aside.

When working with defrosted spinach, completely remove excess liquid.

Warm the cooking oil in a pan over a medium heat and fry the onion and minced garlic until tender, about four minutes. Turn off the stove.

Place the prepared spinach, cooked onion and softened garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and flavor with seasoning. Stir completely until combined. If the dough looks too wet, mix in some additional breadcrumbs.

Using your hands, shape the dough into oval shapes a bit bigger than a nut but less bulky than an chicken egg, and put them on a tray topped with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over medium flame, heat cooking oil to a level of about 1cm. Cook the croquettes a handful for 2–3 minutes each side, flipping so they are golden brown all over, then put on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and moist center, these patties are not only delicious but also a wonderfully nutritious bite or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to garnish

Add the lentils in a pan and cover with ample fresh water. Cook over a medium heat for about 20 minutes or until almost cooked, adding additional water to keep the legumes covered if necessary.

Mix in the cracked wheat and keep cooking until softened. Strain the lentils and burghul completely and reserve in a bowl.

Warm 50% of the