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Leek Croquettes

Small crispy fritters, often known as keftedes, stand as a cherished signature dish in Sephardic Jewish culinary traditions. These wonderful leek fritters deliver a tasty combination of savory minced beef with the delicate, slightly sweet flavour of fresh leeks, making them absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks well and remove the root ends and most of the green tops. Slice into halves along the length then into 1.5-centimeter rounds. Transfer in a large skillet and submerge with fresh water, then simmer over a moderate heat for about 20 minutes or until tender.

Remove the water from the leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and season well with seasoning. Mix thoroughly using your fingers then mold a few spoonfuls into a ball, shaping a little. Set on a platter and repeat for the balance of the preparation.

Warm oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is hot, brown the fritters in small batches until golden brown on all sides. (Do not fill the pan as this reduces the heat of the cooking oil.) Transfer the ready patties to a tray covered with kitchen paper and let to cool.

Offer with fresh lemon.

Spinach Croquettes

These spinach and cheese fritters are a true delight. The crunchy crust opens up to a creamy center. The leafy spinach imparts a vibrant, somewhat natural flavor, while the grated cheese provides a deep, flavorful creaminess. It's possible to replace the cheese with cooked, mashed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon wedges, to garnish

If using fresh spinach, clean it well, removing any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a little liquid over a medium flame. Once cooked, strain in a colander for about 15 mins, then squeeze out any excess liquid and set aside.

When working with defrosted spinach, completely squeeze out extra water.

Warm the cooking oil in a pan over a moderate heat and fry the onion and garlic until translucent, about four minutes. Take off the flame.

Place the wilted spinach, fried onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Mix thoroughly until blended. If the preparation seems too wet, incorporate some extra crumbs.

Using your hands, mold the preparation into oval croquettes somewhat larger than a walnut but more compact than an large egg, and place them on a baking sheet lined with wax paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, heat oil to a level of about half an inch. Fry the croquettes a handful for a couple of minutes each side, rotating so they are crispy completely, then put on paper towel.

Serve with fresh lemon.

Lentil Patties

With their crunchy outside and moist center, these croquettes are not only delicious but also a extremely healthy snack or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to serve

Put the brown lentils in a pot and submerge with ample cold water. Boil over a medium flame for about 20 mins or until partially softened, including additional water to keep the lentils covered if necessary.

Mix in the burghul and keep cooking until fully cooked. Remove the water from the mixture well and put aside in a mixing bowl.

Preheat a portion of the