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Leek Croquettes

Small fried fritters, often known as keftedes, are a beloved speciality in Sephardic cuisine. These leek croquettes offer a tasty fusion of hearty beef with the delicate, sweetly mild taste of leeks, rendering them absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the leeks well and trim off the roots and the bulk of the green stalk. Slice lengthwise lengthways then into 1.5-centimeter pieces. Transfer in a deep frying pan and fill with cold water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and paprika and flavor liberally with pepper and salt. Stir well using your hands then form a couple of spoonfuls into a croquette, shaping a little. Place on a plate and proceed for the rest of the preparation.

Warm oil in a frying pan to a level of about ¾ inch over a medium flame. When the heated oil is sizzling, cook the patties in small groups until golden brown on each side. (Do not fill the skillet as this drops the heat of the oil.) Transfer the cooked croquettes to a plate covered with paper towel and permit to drain.

Serve with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a real pleasure. The crunchy crust reveals a soft filling. The fresh spinach adds a vibrant, slightly earthy note, while the grated cheese provides a savory, savory richness. It's possible to replace the cheese with boiled, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

For fresh spinach, wash it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Put in a large saucepan with a small amount hot water over a medium heat. Once cooked, strain in a colander for about a quarter hour, then squeeze out any extra water and reserve.

When working with thawed frozen spinach, thoroughly remove unwanted moisture.

Warm the oil in a skillet over a medium flame and cook the diced onion and garlic until translucent, about a few minutes. Remove from the heat.

Put the cooked spinach, fried onion and sauteed garlic, grated cheese, soft cheese, spice, paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until incorporated. If the preparation appears too loose, mix in some extra breadcrumbs.

Using your hands, form the dough into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and set them on a baking sheet lined with parchment paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a level of about half an inch. Cook the croquettes a handful for 2–3 minutes on both sides, turning so they are golden brown completely, then place on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

With their crunchy outside and tender interior, these patties are not only delicious but also a highly nutritious bite or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to accompany

Put the lentils in a pot and submerge with ample water. Simmer over a medium heat for about twenty minutes or until almost cooked, including more water to ensure the legumes immersed if required.

Stir in the cracked wheat and continue cooking until fully cooked. Strain the lentils and burghul completely and reserve in a container.

Warm 50% of the