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Leek Croquettes

Petite crispy fritters, often called keftedes, stand as a treasured speciality in Sephardic culinary traditions. These wonderful leek croquettes offer a flavorful combination of savory ground beef with the delicate, sweetly mild flavour of fresh leeks, and they are truly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Clean the fresh leeks carefully and trim off the root ends and most of the green stalk. Chop in half longways then into 1.5cm pieces. Transfer in a large skillet and fill with water, then cook over a medium heat for about 20 mins or until cooked through.

Drain the leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and season generously with seasoning. Stir thoroughly using your fingers then form a few spoonfuls into a patty, flattening a little. Place on a platter and proceed for the balance of the preparation.

Heat oil in a pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the patties in batches until crispy on each side. (Do not fill the skillet as this reduces the heat of the cooking oil.) Remove the cooked croquettes to a tray covered with kitchen paper and allow to cool.

Offer with fresh lemon.

Spinach Croquettes

These spinach with cheese fritters are a real delight. The golden crust opens up to a creamy interior. The leafy spinach imparts a fresh, moderately green note, while the dairy provides a savory, savory richness. You can substitute the cheese with steamed, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Olive oil for frying (or sunflower oil)
• Lemon wedges, to garnish

For leafy greens, clean it well, getting rid of any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a small amount hot water over a medium heat. Once wilted, strain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

If using previously frozen spinach, completely squeeze out unwanted moisture.

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

Combine the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a container and flavor with salt and pepper. Stir completely until blended. If the dough seems too loose, add some extra breading.

Using your hands, mold the preparation into oval croquettes slightly larger than a nut but less bulky than an chicken egg, and place them on a baking sheet covered with baking paper. Seal and chill for at least one hour.

In a wide pan over moderate heat, heat olive oil to a level of about 1 centimeter. Fry the patties a handful for two to three minutes each side, rotating so they are golden everywhere, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

With their crunchy outside and tender interior, these fritters are not only delicious but also a wonderfully wholesome snack or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to accompany

Put the brown lentils in a pan and cover with enough water. Boil over a medium heat for about 20 mins or until almost cooked, adding additional water to maintain the pulses submerged if necessary.

Add the cracked wheat and proceed cooking until softened. Remove the water from the ingredients well and set aside in a container.

Preheat half of the