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Leek Croquettes

Petite fried patties, typically referred to as keftedes, stand as a beloved speciality in Sephardic cooking. These particular leek fritters offer a tasty fusion of hearty ground beef with the delicate, sweetly mild essence of leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Wash the green leeks carefully and remove the root ends and the bulk of the green tops. Slice into halves along the length then into half-inch slices. Transfer in a deep frying pan and cover with cold water, then simmer over a medium heat for about 20 minutes or until tender.

Remove the water from the leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season well with pepper and salt. Combine thoroughly using your palms then shape a couple of scoops into a patty, shaping a slightly. Set on a platter and continue for the rest of the ingredients.

Heat oil in a pan to a level of about ¾ inch over a medium heat. When the oil is hot, fry the croquettes in batches until golden on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the cooking oil.) Take out the cooked patties to a tray topped with kitchen paper and permit to cool.

Offer with lemon slices.

Keftes de Espinacha

These cheesy spinach croquettes are a true delight. The golden outside opens up to a soft interior. The fresh spinach adds a fresh, somewhat green flavor, while the grated cheese provides a deep, savory richness. Feel free to swap the cheesy element with cooked, pureed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Olive oil for pan-frying (or use vegetable oil)
• Fresh lemon, to serve

For leafy greens, wash it well, getting rid of any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a little hot water over a medium flame. Once wilted, drain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

For thawed frozen spinach, carefully squeeze out unwanted moisture.

Warm the oil in a frying pan over a medium heat and fry the onion and garlic cloves until translucent, about a few minutes. Turn off the heat.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, soft cheese, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and season with salt and pepper. Mix well until combined. If the dough looks too wet, add some extra breading.

By hand, mold the preparation into oval croquettes a bit bigger than a nut but more compact than an egg, and set them on a tray topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, preheat olive oil to a depth of about 1 centimeter. Brown the croquettes a handful for two to three minutes each side, turning so they are crispy completely, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and soft inside, these croquettes are not only tasty but also a highly nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and submerge with ample cold water. Simmer over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to maintain the legumes immersed if necessary.

Stir in the bulgur wheat and continue cooking until softened. Remove the water from the mixture completely and set aside in a mixing bowl.

Preheat 50% of the