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Leek Croquettes

Bite-sized pan-fried patties, commonly referred to as keftedes, represent a beloved signature dish in Sephardic culinary traditions. These particular leek fritters present a tasty blend of savory beef with the delicate, slightly sweet flavour of leeks, and they are truly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the fresh leeks properly and remove the root ends and the majority of the dark green parts. Chop into halves along the length then into half-inch pieces. Place in a deep frying pan and submerge with water, then cook over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and sweet paprika and season generously with salt and pepper. Stir thoroughly using your palms then form a few tablespoonfuls into a croquette, pressing a little. Place on a tray and continue for the remaining of the preparation.

Warm oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the oil is hot, brown the patties in small groups until golden brown on all sides. (Do not fill the pan as this reduces the oil temperature of the cooking oil.) Take out the finished patties to a dish lined with absorbent paper and permit to cool.

Offer with fresh lemon.

Spinach Croquettes

These spinach with cheese croquettes are a genuine treat. The crunchy crust gives way to a soft filling. The spinach imparts a fresh, moderately green taste, while the dairy provides a savory, flavorful smoothness. It's possible to replace the dairy cheese with boiled, pureed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Oil for deep-frying (or neutral oil)
• Lemon slices, to garnish

If using raw spinach, wash it well, discarding any stalks, and roughly chop it into sizable portions. Put in a large saucepan with a bit of liquid over a medium heat. Once softened, strain in a strainer for about a quarter hour, then remove any remaining moisture and reserve.

If using thawed frozen spinach, thoroughly press out excess liquid.

Warm the cooking oil in a skillet over a medium heat and fry the onion and garlic until softened, about four minutes. Take off the stove.

Place the wilted spinach, cooked onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breading and eggs in a container and season with seasoning. Mix completely until blended. If the preparation seems too wet, add some additional crumbs.

By hand, mold the dough into elongated patties slightly larger than a nut but less bulky than an chicken egg, and set them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, heat cooking oil to a amount of about 1cm. Brown the fritters a small batch for two to three minutes on both sides, rotating so they are golden completely, then put on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and moist center, these patties are not only tasty but also a wonderfully healthy snack or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to serve

Put the lentils in a pan and submerge with ample water. Boil over a medium heat for about 20 minutes or until almost cooked, pouring more water to ensure the pulses immersed if necessary.

Add the burghul and proceed cooking until softened. Drain the lentils and burghul well and reserve in a mixing bowl.

Heat a portion of the