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Leek Croquettes

Small pan-fried patties, typically known as keftedes, are a cherished signature dish in Sephardic Jewish cuisine. These particular leek patties deliver a delicious blend of savory ground beef with the gentle, slightly sweet essence of tender leeks, rendering them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Clean the leeks properly and remove the root ends and the bulk of the dark green parts. Cut lengthwise longways then into half-inch slices. Transfer in a deep pan and cover with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and spice liberally with pepper and salt. Mix thoroughly using your hands then mold a few spoonfuls into a croquette, pressing a little. Set on a platter and proceed for the rest of the preparation.

Warm oil in a pan to a depth of about 2cm over a moderate heat. When the olive oil is sizzling, fry the croquettes in batches until crispy on each side. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Remove the cooked fritters to a dish topped with paper towel and let to rest.

Serve with lemon wedges.

Spinach Croquettes

These spinach with cheese patties are a genuine pleasure. The crunchy outside reveals a soft center. The leafy spinach adds a bright, moderately natural note, while the grated cheese provides a rich, umami smoothness. It's possible to replace the cheesy element with cooked, mashed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon slices, to garnish

When using leafy greens, wash it carefully, removing any tough stems, and coarsely chop it into large chunks. Put in a deep pan with a little water over a moderate heat. Once wilted, remove in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

If using defrosted spinach, completely remove extra water.

Warm the cooking oil in a pan over a medium heat and saute the chopped onion and garlic cloves until softened, about four minutes. Take off the stove.

Place the wilted spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a container and spice with pepper and salt. Mix thoroughly until incorporated. If the dough looks too wet, mix in some extra breading.

By hand, shape the preparation into oval croquettes slightly larger than a walnut shell but less bulky than an large egg, and place them on a plate lined with baking paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium heat, heat cooking oil to a depth of about 1cm. Cook the patties a handful for 2–3 minutes per side, rotating so they are golden completely, then place on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these fritters are not only flavorful but also a highly wholesome snack or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to accompany

Add the brown lentils in a pan and cover with plenty of cold water. Cook over a medium flame for about twenty minutes or until almost cooked, adding extra liquid to ensure the lentils covered if needed.

Stir in the burghul and proceed cooking until softened. Drain the ingredients well and reserve in a bowl.

Preheat 50% of the