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Leek Croquettes

Petite pan-fried fritters, commonly referred to as keftedes, stand as a cherished delicacy in Sephardic Jewish culinary traditions. These leek fritters deliver a flavorful blend of hearty beef with the delicate, slightly sweet flavour of fresh leeks, rendering them truly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Clean the leeks carefully and cut away the root ends and most of the green stalk. Slice lengthwise lengthways then into half-inch rounds. Transfer in a large skillet and fill with fresh water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the softened leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and spice and season generously with seasoning. Combine thoroughly using your palms then shape a few tablespoonfuls into a croquette, flattening a little. Set on a platter and continue for the balance of the preparation.

Warm olive oil in a pan to a level of about 2 centimeters over a moderate heat. When the heated oil is ready, fry the patties in small groups until golden on both sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Take out the ready patties to a dish lined with paper towel and allow to rest.

Serve with lemon wedges.

Spinach Patties

These amazing spinach and cheese croquettes are a genuine treat. The crunchy outside opens up to a soft interior. The fresh spinach brings a bright, moderately green taste, while the cheese provides a deep, flavorful smoothness. You can substitute the dairy cheese with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using fresh spinach, wash it carefully, removing any stalks, and coarsely chop it into large chunks. Transfer in a deep pan with a little water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then squeeze out any remaining moisture and set aside.

When working with defrosted spinach, carefully press out excess liquid.

Preheat the olive oil in a pan over a medium heat and fry the diced onion and garlic until translucent, about four minutes. Take off the flame.

Combine the cooked spinach, cooked onion and garlic, kefalotyri, ricotta, spice, red spice, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine completely until incorporated. If the dough seems too loose, mix in some extra breadcrumbs.

By hand, form the mixture into oval croquettes a bit bigger than a walnut shell but less bulky than an egg, and set them on a tray lined with wax paper. Seal and cool for at least 1 hour.

In a big skillet over moderate heat, warm olive oil to a depth of about 1cm. Cook the fritters a handful for 2–3 minutes per side, rotating so they are crispy everywhere, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

With their crunchy outside and tender interior, these patties are not only flavorful but also a wonderfully wholesome bite or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to accompany

Add the brown lentils in a pot and submerge with enough fresh water. Boil over a medium flame for about twenty minutes or until nearly done, pouring more water to maintain the lentils immersed if needed.

Mix in the burghul and proceed cooking until fully cooked. Drain the mixture thoroughly and set aside in a container.

Heat half of the