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Leek Croquettes

Bite-sized fried fritters, commonly known as keftedes, stand as a treasured delicacy in Sephardic cuisine. These particular leek croquettes deliver a delicious combination of hearty minced beef with the subtle, sweetly mild essence of leeks, rendering them absolutely addictive.

Produces 12

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

Thoroughly wash the green leeks well and cut away the root ends and the bulk of the green tops. Cut lengthwise lengthways then into 1.5-centimeter rounds. Put in a large skillet and cover with water, then simmer over a medium flame for about twenty minutes or until softened.

Remove the water from the leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and sweet paprika and spice liberally with salt and pepper. Stir thoroughly using your fingers then mold a few scoops into a ball, flattening a little. Put on a platter and repeat for the balance of the preparation.

Preheat olive oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is sizzling, cook the croquettes in small groups until crispy on all sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Take out the ready patties to a plate covered with absorbent paper and let to cool.

Present with lemon slices.

Keftes de Espinacha

These spinach with cheese croquettes are a true delight. The golden crust opens up to a creamy interior. The leafy spinach adds a fresh, slightly earthy note, while the grated cheese provides a rich, flavorful richness. You can substitute the dairy cheese with steamed, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for frying (or sunflower oil)
• Lemon wedges, to accompany

For fresh spinach, rinse it carefully, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a little liquid over a medium flame. Once softened, drain in a strainer for about 15 minutes, then remove any excess liquid and put aside.

If using defrosted spinach, carefully squeeze out excess liquid.

Warm the olive oil in a frying pan over a medium flame and fry the diced onion and minced garlic until tender, about a few minutes. Take off the flame.

Place the prepared spinach, fried onion and garlic, hard cheese, ricotta, nutmeg, paprika, breading and eggs in a container and flavor with pepper and salt. Mix completely until incorporated. If the dough looks too soft, incorporate some additional breadcrumbs.

By hand, form the mixture into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and put them on a baking sheet topped with parchment paper. Wrap and refrigerate for at least one hour.

In a large frying pan over moderate heat, warm cooking oil to a depth of about half an inch. Fry the fritters a small batch for 2–3 minutes each side, rotating so they are crispy everywhere, then place on paper towel.

Present with fresh lemon.

Lentil Patties

With their crispy exterior and tender interior, these croquettes are not only delicious but also a highly wholesome bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to taste
• Yogurt and lemon wedges, to garnish

Put the brown lentils in a pot and submerge with plenty of water. Boil over a moderate heat for about 20 mins or until almost cooked, pouring more water to ensure the lentils submerged if needed.

Add the burghul and keep cooking until tender. Strain the lentils and burghul well and put aside in a bowl.

Warm 50% of the