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Leek Croquettes

Small pan-fried fritters, typically known as keftedes, represent a cherished speciality in Sephardic Jewish culinary traditions. These particular leek fritters deliver a delicious fusion of savory beef with the subtle, sweetly mild flavour of leeks, and they are absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to accompany

Wash the green leeks well and remove the roots and most of the green tops. Slice into halves longways then into 1.5cm pieces. Put in a large skillet and submerge with cold water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and spice and flavor generously with seasoning. Stir completely using your palms then form a several scoops into a ball, shaping a little. Place on a plate and repeat for the rest of the mixture.

Heat cooking oil in a pan to a level of about ¾ inch over a medium flame. When the oil is sizzling, cook the fritters in small groups until crispy on each side. (Do not fill the pan as this reduces the temperature of the oil.) Take out the cooked croquettes to a plate lined with absorbent paper and let to rest.

Offer with fresh lemon.

Spinach Croquettes

These spinach and cheese patties are a genuine treat. The crunchy exterior opens up to a creamy interior. The leafy spinach imparts a bright, slightly natural flavor, while the grated cheese offers a deep, flavorful richness. You can substitute the cheesy element with cooked, mashed potato if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

If using fresh spinach, clean it thoroughly, removing any hard stems, and roughly chop it into big pieces. Place in a deep pan with a small amount hot water over a moderate heat. Once softened, remove in a sieve for about a quarter hour, then press out any extra water and reserve.

If using previously frozen spinach, thoroughly squeeze out excess liquid.

Heat the oil in a pan over a moderate heat and cook the onion and garlic cloves until softened, about a few minutes. Remove from the stove.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Mix thoroughly until combined. If the mixture seems too loose, incorporate some more breading.

By hand, shape the dough into oval shapes slightly larger than a walnut shell but less bulky than an egg, and place them on a plate topped with baking paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over medium flame, heat oil to a amount of about half an inch. Brown the croquettes a small batch for a couple of minutes each side, rotating so they are crispy completely, then place on absorbent paper.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only delicious but also a extremely wholesome appetizer or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to garnish

Add the lentils in a pot and fill with enough water. Cook over a moderate heat for about twenty minutes or until nearly done, including extra liquid to maintain the legumes immersed if required.

Stir in the burghul and proceed cooking until softened. Remove the water from the ingredients completely and put aside in a container.

Heat 50% of the