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Leek Croquettes

Bite-sized pan-fried croquettes, typically called keftedes, represent a treasured signature dish in Sephardic cooking. These particular leek patties present a flavorful fusion of rich beef with the gentle, slightly sweet taste of leeks, and they are truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the fresh leeks well and cut away the base and most of the dark green parts. Slice into halves longways then into 1.5cm pieces. Place in a large skillet and fill with fresh water, then heat over a medium flame for about 20 minutes or until cooked through.

Drain the softened leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and season liberally with pepper and salt. Stir thoroughly using your palms then mold a couple of tablespoonfuls into a ball, flattening a bit. Put on a platter and continue for the remaining of the preparation.

Preheat olive oil in a skillet to a depth of about 2cm over a moderate heat. When the oil is ready, fry the patties in small groups until crispy on each side. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Remove the cooked croquettes to a tray topped with kitchen paper and allow to drain.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach fritters are a real delight. The crunchy crust gives way to a creamy center. The fresh spinach brings a fresh, slightly green taste, while the grated cheese provides a deep, umami richness. Feel free to swap the dairy cheese with steamed, pureed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 large eggs
• Oil for frying (or sunflower oil)
• Lemon slices, to accompany

If using raw spinach, wash it carefully, discarding any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a little liquid over a medium flame. Once wilted, strain in a strainer for about 15 mins, then remove any extra water and set aside.

For defrosted spinach, completely remove excess liquid.

Preheat the oil in a skillet over a moderate heat and cook the onion and garlic cloves until tender, about a few minutes. Turn off the flame.

Combine the cooked spinach, fried onion and softened garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Mix completely until blended. If the dough appears too loose, mix in some more breading.

With your fingers, mold the preparation into elongated patties somewhat larger than a walnut but less bulky than an chicken egg, and put them on a baking sheet covered with wax paper. Seal and chill for at least one hour.

In a big skillet over medium heat, preheat cooking oil to a level of about half an inch. Fry the fritters a few at a time for 2–3 minutes each side, rotating so they are golden brown all over, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these patties are not only flavorful but also a wonderfully healthy appetizer or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to accompany

Put the brown lentils in a pot and cover with ample cold water. Boil over a medium flame for about 20 mins or until almost cooked, adding more water to keep the pulses immersed if needed.

Stir in the bulgur wheat and keep cooking until tender. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Warm 50% of the