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Leek Croquettes

Petite crispy patties, typically referred to as keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These particular leek fritters offer a tasty blend of hearty beef with the delicate, sweetly mild flavour of leeks, and they are truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Wash the fresh leeks properly and trim off the root ends and most of the green stalk. Cut in half along the length then into half-inch pieces. Transfer in a deep frying pan and cover with water, then cook over a medium flame for about 20 mins or until cooked through.

Drain the leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor well with pepper and salt. Mix completely using your fingers then form a few tablespoonfuls into a ball, shaping a slightly. Place on a platter and proceed for the rest of the preparation.

Warm oil in a pan to a depth of about ¾ inch over a medium heat. When the olive oil is hot, brown the patties in small batches until golden brown on each side. (Avoid overcrowding the pan as this drops the temperature of the oil.) Take out the ready croquettes to a plate lined with kitchen paper and allow to drain.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a real treat. The golden exterior opens up to a smooth center. The spinach brings a fresh, slightly earthy note, while the cheese offers a deep, flavorful smoothness. Feel free to swap the dairy cheese with boiled, mashed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Olive oil for frying (or use sunflower oil)
• Fresh lemon, to serve

For raw spinach, rinse it carefully, removing any tough stems, and cut into it into sizable portions. Transfer in a deep pan with a bit of water over a moderate heat. Once softened, drain in a strainer for about a quarter hour, then squeeze out any extra water and put aside.

If using thawed frozen spinach, carefully press out extra water.

Preheat the oil in a frying pan over a moderate heat and saute the onion and garlic cloves until tender, about 4 minutes. Take off the flame.

Put the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with seasoning. Combine well until combined. If the preparation looks too soft, incorporate some more crumbs.

With your fingers, form the preparation into oval shapes slightly larger than a walnut but smaller than an egg, and set them on a baking sheet topped with baking paper. Wrap and cool for at least 1 hour.

In a wide pan over moderate heat, preheat cooking oil to a amount of about 1 centimeter. Cook the croquettes a handful for a couple of minutes on both sides, rotating so they are golden brown all over, then place on paper towel.

Present with fresh lemon.

Lentil Patties

Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a wonderfully wholesome snack or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to garnish

Put the dry lentils in a pan and cover with ample fresh water. Boil over a moderate heat for about twenty minutes or until nearly done, adding more water to ensure the legumes covered if necessary.

Mix in the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul thoroughly and put aside in a bowl.

Warm half of the