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Leek Croquettes

Small fried croquettes, typically known as keftedes, represent a treasured signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes offer a delicious combination of rich minced beef with the delicate, mildly sweet essence of fresh leeks, rendering them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to serve

Wash the fresh leeks properly and cut away the base and most of the green tops. Cut into halves longways then into 1.5cm slices. Place in a deep frying pan and submerge with water, then cook over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and spice and flavor well with salt and pepper. Stir thoroughly using your palms then shape a couple of spoonfuls into a patty, pressing a little. Put on a tray and proceed for the balance of the ingredients.

Heat olive oil in a pan to a depth of about 2cm over a moderate heat. When the heated oil is ready, fry the fritters in batches until golden on each side. (Do not fill the skillet as this drops the oil temperature of the oil.) Transfer the ready fritters to a tray covered with kitchen paper and let to drain.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese patties are a true treat. The crunchy crust reveals a creamy center. The spinach adds a fresh, somewhat natural note, while the dairy offers a rich, umami richness. You can substitute the cheesy element with boiled, pureed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon slices, to accompany

For leafy greens, wash it thoroughly, getting rid of any stalks, and roughly chop it into sizable portions. Place in a deep pan with a small amount water over a moderate heat. Once wilted, drain in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

When working with defrosted spinach, carefully press out extra water.

Warm the olive oil in a frying pan over a medium flame and saute the chopped onion and garlic cloves until translucent, about four minutes. Turn off the stove.

Combine the wilted spinach, cooked onion and softened garlic, kefalotyri, soft cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a container and flavor with seasoning. Combine thoroughly until combined. If the mixture seems too wet, incorporate some more breading.

Using your hands, form the mixture into oval shapes slightly larger than a nut but less bulky than an large egg, and set them on a plate topped with parchment paper. Seal and chill for at least 60 minutes.

In a big skillet over moderate heat, warm olive oil to a depth of about 1 centimeter. Fry the patties a handful for a couple of minutes each side, rotating so they are golden brown everywhere, then place on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

With their golden crust and moist center, these croquettes are not only tasty but also a extremely nutritious bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to serve

Put the lentils in a saucepan and submerge with enough cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, including extra liquid to maintain the pulses immersed if necessary.

Stir in the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients well and set aside in a container.

Warm half of the