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Leek Croquettes

Petite fried patties, often referred to as keftedes, represent a cherished delicacy in Sephardic cuisine. These wonderful leek patties deliver a tasty combination of rich ground beef with the gentle, slightly sweet flavour of tender leeks, and they are truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the leeks well and cut away the roots and the majority of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter slices. Put in a deep pan and cover with cold water, then heat over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and spice well with seasoning. Mix well using your hands then shape a couple of spoonfuls into a ball, shaping a little. Place on a plate and repeat for the rest of the ingredients.

Preheat oil in a pan to a depth of about 2cm over a medium flame. When the oil is hot, fry the croquettes in batches until golden on all sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Take out the cooked patties to a tray lined with kitchen paper and let to drain.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese patties are a real delight. The golden exterior opens up to a soft center. The fresh spinach imparts a bright, moderately natural taste, while the grated cheese provides a rich, savory creaminess. You can substitute the dairy cheese with cooked, pureed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon wedges, to accompany

If using leafy greens, clean it well, removing any stalks, and roughly chop it into large chunks. Transfer in a big pot with a bit of water over a moderate heat. Once wilted, strain in a colander for about a quarter hour, then remove any remaining moisture and reserve.

If using thawed frozen spinach, carefully press out excess liquid.

Preheat the olive oil in a frying pan over a medium heat and saute the chopped onion and garlic until softened, about 4 minutes. Take off the flame.

Put the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and flavor with seasoning. Mix thoroughly until combined. If the dough appears too wet, incorporate some more crumbs.

Using your hands, mold the preparation into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and place them on a tray topped with baking paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, heat cooking oil to a amount of about half an inch. Brown the croquettes a small batch for a couple of minutes per side, turning so they are golden brown all over, then place on absorbent paper.

Offer with lemon slices.

Lentil Patties

With their golden crust and soft inside, these croquettes are not only flavorful but also a extremely wholesome snack or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to serve

Add the brown lentils in a pot and cover with ample cold water. Boil over a moderate heat for about 20 mins or until nearly done, adding additional water to maintain the lentils covered if necessary.

Stir in the cracked wheat and keep cooking until tender. Drain the lentils and burghul well and put aside in a mixing bowl.

Preheat 50% of the