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Leek Croquettes

Petite crispy croquettes, typically referred to as keftedes, represent a treasured signature dish in Sephardic cuisine. These wonderful leek fritters deliver a delicious fusion of hearty ground beef with the subtle, slightly sweet essence of tender leeks, and they are truly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the fresh leeks well and remove the roots and most of the dark green parts. Cut lengthwise along the length then into half-inch rounds. Place in a large skillet and fill with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, parsley and spice and flavor generously with pepper and salt. Mix well using your fingers then shape a few spoonfuls into a croquette, shaping a slightly. Place on a platter and repeat for the rest of the ingredients.

Warm oil in a frying pan to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, fry the croquettes in small groups until crispy on each side. (Do not fill the frying pan as this drops the temperature of the cooking oil.) Take out the cooked patties to a plate topped with absorbent paper and let to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a genuine treat. The crunchy exterior opens up to a soft interior. The spinach brings a vibrant, slightly green taste, while the cheese provides a savory, savory creaminess. It's possible to replace the cheese with boiled, mashed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, wash it thoroughly, discarding any tough stems, and roughly chop it into big pieces. Place in a big pot with a little water over a medium heat. Once cooked, drain in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

When working with previously frozen spinach, carefully remove extra water.

Preheat the olive oil in a skillet over a moderate heat and cook the chopped onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and beaten eggs in a container and flavor with pepper and salt. Mix completely until combined. If the preparation appears too wet, mix in some additional breading.

Using your hands, mold the mixture into oval croquettes somewhat larger than a walnut shell but more compact than an chicken egg, and put them on a tray covered with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, heat cooking oil to a level of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes on both sides, turning so they are golden brown everywhere, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

With their crunchy outside and moist center, these patties are not only tasty but also a wonderfully nutritious snack or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to garnish

Add the dry lentils in a saucepan and fill with ample cold water. Simmer over a medium heat for about twenty minutes or until partially softened, adding more water to keep the lentils immersed if needed.

Mix in the cracked wheat and keep cooking until fully cooked. Drain the lentils and burghul well and reserve in a mixing bowl.

Warm a portion of the