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Leek Croquettes

Bite-sized pan-fried fritters, often known as keftedes, stand as a cherished signature dish in Sephardic culinary traditions. These particular leek croquettes present a flavorful blend of rich ground beef with the subtle, mildly sweet flavour of leeks, rendering them utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Clean the fresh leeks carefully and remove the root ends and the majority of the dark green parts. Slice into halves longways then into half-inch rounds. Put in a large skillet and fill with water, then cook over a medium flame for about twenty minutes or until softened.

Remove the water from the cooked leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and flavor well with seasoning. Mix completely using your palms then form a several tablespoonfuls into a patty, flattening a slightly. Set on a tray and repeat for the remaining of the mixture.

Warm olive oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is ready, cook the fritters in batches until crispy on all sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Transfer the ready fritters to a dish lined with kitchen paper and let to drain.

Present with lemon slices.

Spinach Croquettes

These amazing spinach and cheese croquettes are a real delight. The golden outside gives way to a creamy center. The leafy spinach adds a bright, somewhat earthy note, while the cheese offers a rich, flavorful richness. It's possible to replace the cheesy element with boiled, crushed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

When using leafy greens, clean it carefully, getting rid of any stalks, and cut into it into sizable portions. Put in a big pot with a little hot water over a medium flame. Once softened, drain in a strainer for about 15 mins, then remove any extra water and reserve.

If using thawed frozen spinach, completely remove unwanted moisture.

Warm the oil in a pan over a moderate heat and fry the chopped onion and garlic cloves until softened, about a few minutes. Take off the flame.

Place the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and season with pepper and salt. Stir completely until incorporated. If the preparation appears too loose, add some extra breadcrumbs.

With your fingers, shape the mixture into oval croquettes slightly larger than a walnut shell but less bulky than an large egg, and put them on a tray covered with baking paper. Seal and cool for at least 60 minutes.

In a wide pan over moderate heat, heat olive oil to a amount of about 1cm. Brown the croquettes a few at a time for 2–3 minutes on both sides, rotating so they are golden all over, then place on absorbent paper.

Serve with lemon slices.

Lentil Patties

Featuring a golden crust and tender interior, these croquettes are not only tasty but also a highly nutritious snack or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to garnish

Place the lentils in a saucepan and fill with plenty of fresh water. Boil over a medium heat for about 20 minutes or until nearly done, including additional water to ensure the lentils covered if needed.

Stir in the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a container.

Heat half of the