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Leek Croquettes

Bite-sized pan-fried patties, commonly referred to as keftedes, are a cherished signature dish in Sephardic culinary traditions. These particular leek croquettes present a delicious blend of rich minced beef with the subtle, sweetly mild flavour of tender leeks, and they are absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the green leeks carefully and cut away the roots and the bulk of the dark green parts. Cut in half longways then into 1.5cm slices. Put in a deep pan and cover with water, then simmer over a medium heat for about 20 mins or until tender.

Drain the cooked leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and spice and season liberally with salt and pepper. Stir completely using your palms then shape a few scoops into a croquette, flattening a slightly. Place on a platter and repeat for the rest of the mixture.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a medium heat. When the olive oil is hot, fry the patties in small groups until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Transfer the cooked patties to a tray covered with kitchen paper and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These spinach and cheese patties are a real pleasure. The crispy crust reveals a soft filling. The leafy spinach adds a fresh, moderately green flavor, while the dairy provides a rich, savory creaminess. Feel free to swap the cheese with cooked, mashed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if required
• 3 eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon wedges, to accompany

When using leafy greens, wash it well, discarding any stalks, and coarsely chop it into big pieces. Place in a big pot with a bit of hot water over a medium flame. Once wilted, remove in a colander for about 15 mins, then remove any extra water and set aside.

When working with previously frozen spinach, carefully press out unwanted moisture.

Warm the oil in a skillet over a medium heat and cook the diced onion and minced garlic until softened, about four minutes. Take off the flame.

Combine the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, spice, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with seasoning. Mix thoroughly until incorporated. If the mixture seems too wet, incorporate some extra crumbs.

Using your hands, shape the preparation into oval croquettes slightly larger than a nut but less bulky than an egg, and place them on a plate topped with wax paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a level of about 1cm. Fry the patties a handful for two to three minutes each side, flipping so they are golden brown everywhere, then put on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these fritters are not only delicious but also a extremely healthy bite or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to preference
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a saucepan and fill with plenty of cold water. Boil over a moderate heat for about twenty minutes or until almost cooked, pouring more water to keep the legumes covered if required.

Mix in the cracked wheat and proceed cooking until softened. Drain the mixture well and put aside in a bowl.

Warm 50% of the