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Leek Croquettes

Small fried fritters, often called keftedes, are a beloved delicacy in Sephardic cuisine. These leek patties deliver a tasty fusion of hearty minced beef with the gentle, mildly sweet taste of tender leeks, making them utterly irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the green leeks properly and remove the roots and most of the green stalk. Cut into halves lengthways then into 1.5-centimeter slices. Place in a deep frying pan and cover with water, then heat over a medium flame for about twenty minutes or until cooked through.

Strain the softened leeks and place in a mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and spice and season generously with salt and pepper. Combine completely using your palms then form a couple of spoonfuls into a ball, pressing a slightly. Set on a platter and repeat for the balance of the mixture.

Warm olive oil in a skillet to a level of about ¾ inch over a moderate heat. When the oil is sizzling, cook the fritters in batches until golden on each side. (Don't overcrowd the pan as this lowers the heat of the cooking oil.) Take out the cooked patties to a tray topped with paper towel and let to drain.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a genuine delight. The crispy exterior opens up to a soft center. The spinach adds a bright, moderately natural taste, while the grated cheese gives a deep, flavorful richness. Feel free to swap the cheesy element with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

If using leafy greens, clean it thoroughly, getting rid of any stalks, and coarsely chop it into big pieces. Place in a deep pan with a small amount liquid over a medium heat. Once softened, drain in a sieve for about 15 minutes, then squeeze out any extra water and set aside.

For thawed frozen spinach, carefully press out unwanted moisture.

Heat the cooking oil in a skillet over a medium flame and cook the diced onion and garlic cloves until tender, about 4 minutes. Take off the heat.

Place the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a large bowl and season with salt and pepper. Stir well until combined. If the preparation seems too loose, mix in some more breading.

By hand, form the dough into oval croquettes a bit bigger than a walnut but more compact than an egg, and set them on a tray covered with baking paper. Cover and chill for at least one hour.

In a wide pan over medium heat, heat cooking oil to a depth of about 1 centimeter. Cook the croquettes a handful for a couple of minutes per side, turning so they are crispy completely, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Patties

With their golden crust and soft inside, these croquettes are not only delicious but also a highly wholesome snack or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon slices, to serve

Add the dry lentils in a pot and cover with plenty of cold water. Boil over a moderate heat for about 20 mins or until almost cooked, including additional water to keep the lentils submerged if needed.

Mix in the cracked wheat and keep cooking until fully cooked. Strain the ingredients completely and set aside in a mixing bowl.

Preheat half of the