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Leek Croquettes

Bite-sized fried fritters, often called keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes present a flavorful combination of savory ground beef with the subtle, mildly sweet flavour of leeks, and they are absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to serve

Clean the leeks carefully and trim off the base and the bulk of the green stalk. Chop in half lengthways then into 1.5cm pieces. Transfer in a deep frying pan and submerge with fresh water, then cook over a medium heat for about 20 mins or until cooked through.

Remove the water from the leeks and transfer in a mixing bowl with the beef, beaten eggs, crumbs, dill, parsley and paprika and spice well with pepper and salt. Combine well using your fingers then shape a few spoonfuls into a ball, pressing a little. Set on a tray and repeat for the rest of the ingredients.

Warm cooking oil in a pan to a amount of about 2cm over a moderate heat. When the oil is sizzling, cook the patties in small batches until crispy on both sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Transfer the cooked patties to a plate topped with absorbent paper and let to cool.

Offer with lemon slices.

Spinach Croquettes

These spinach and cheese croquettes are a real treat. The golden exterior reveals a creamy filling. The spinach brings a bright, somewhat earthy flavor, while the dairy offers a savory, savory smoothness. Feel free to swap the dairy cheese with boiled, mashed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon wedges, to accompany

If using fresh spinach, clean it carefully, getting rid of any stalks, and coarsely chop it into big pieces. Put in a deep pan with a little hot water over a medium flame. Once softened, drain in a strainer for about 15 mins, then remove any remaining moisture and reserve.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the olive oil in a skillet over a medium heat and fry the onion and garlic cloves until translucent, about a few minutes. Take off the stove.

Put the wilted spinach, fried onion and garlic, grated cheese, soft cheese, spice, red spice, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Stir well until incorporated. If the dough appears too soft, add some additional breading.

With your fingers, shape the dough into oval shapes slightly larger than a walnut but smaller than an large egg, and set them on a baking sheet covered with wax paper. Wrap and chill for at least 1 hour.

In a wide pan over moderate heat, heat oil to a amount of about 1 centimeter. Cook the patties a handful for a couple of minutes per side, rotating so they are crispy completely, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these croquettes are not only tasty but also a highly healthy snack or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to accompany

Put the lentils in a pot and fill with plenty of water. Boil over a moderate heat for about 20 mins or until almost cooked, adding additional water to ensure the pulses covered if required.

Add the bulgur wheat and proceed cooking until fully cooked. Drain the ingredients thoroughly and put aside in a mixing bowl.

Preheat half of the