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Leek Patties

Bite-sized fried croquettes, typically referred to as keftedes, represent a treasured speciality in Sephardic Jewish cuisine. These wonderful leek croquettes present a tasty combination of rich minced beef with the subtle, slightly sweet taste of fresh leeks, making them absolutely irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Wash the green leeks well and trim off the roots and the bulk of the dark green parts. Slice into halves lengthways then into half-inch rounds. Put in a large skillet and cover with fresh water, then heat over a moderate heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Stir thoroughly using your fingers then shape a couple of scoops into a croquette, shaping a bit. Place on a tray and repeat for the remaining of the preparation.

Preheat oil in a frying pan to a depth of about 2cm over a moderate heat. When the oil is sizzling, cook the fritters in small batches until crispy on all sides. (Avoid overcrowding the pan as this drops the temperature of the oil.) Transfer the cooked patties to a tray topped with absorbent paper and allow to cool.

Offer with lemon wedges.

Spinach Croquettes

These cheesy spinach fritters are a true treat. The crunchy exterior reveals a creamy center. The spinach brings a vibrant, slightly green taste, while the grated cheese provides a deep, umami smoothness. Feel free to swap the cheese with steamed, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Oil for frying (or vegetable oil)
• Lemon slices, to garnish

If using raw spinach, rinse it thoroughly, removing any stalks, and coarsely chop it into sizable portions. Place in a big pot with a small amount liquid over a medium heat. Once cooked, drain in a strainer for about 15 mins, then remove any remaining moisture and set aside.

For previously frozen spinach, completely remove extra water.

Preheat the olive oil in a frying pan over a medium heat and saute the onion and garlic until tender, about four minutes. Remove from the flame.

Put the cooked spinach, fried onion and garlic, kefalotyri, soft cheese, spice, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix well until combined. If the dough looks too wet, mix in some additional crumbs.

By hand, form the preparation into oval croquettes slightly larger than a nut but more compact than an chicken egg, and set them on a baking sheet lined with wax paper. Cover and chill for at least one hour.

In a big skillet over moderate heat, preheat olive oil to a depth of about half an inch. Cook the croquettes a handful for a couple of minutes on both sides, turning so they are golden brown everywhere, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a wonderfully nutritious bite or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to garnish

Put the lentils in a pan and fill with enough cold water. Simmer over a moderate heat for about 20 mins or until nearly done, pouring more water to ensure the legumes submerged if needed.

Mix in the bulgur wheat and keep cooking until fully cooked. Strain the lentils and burghul well and reserve in a bowl.

Warm a portion of the