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Leek Croquettes

Bite-sized fried fritters, often known as keftedes, represent a beloved signature dish in Sephardic cuisine. These wonderful leek fritters deliver a delicious blend of hearty beef with the subtle, slightly sweet flavour of leeks, making them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and cut away the roots and most of the green tops. Chop in half longways then into 1.5cm pieces. Put in a deep pan and fill with cold water, then simmer over a medium heat for about twenty minutes or until tender.

Drain the cooked leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor liberally with seasoning. Combine thoroughly using your fingers then form a couple of scoops into a ball, flattening a little. Place on a tray and proceed for the balance of the ingredients.

Preheat oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is ready, fry the fritters in small groups until golden brown on both sides. (Do not fill the pan as this reduces the temperature of the oil.) Take out the finished croquettes to a dish topped with absorbent paper and permit to cool.

Offer with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a true delight. The crunchy exterior reveals a creamy center. The spinach adds a fresh, moderately natural note, while the dairy gives a rich, savory smoothness. It's possible to replace the cheesy element with steamed, pureed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

If using fresh spinach, clean it thoroughly, discarding any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a little water over a moderate heat. Once softened, strain in a sieve for about 15 mins, then squeeze out any excess liquid and set aside.

For previously frozen spinach, thoroughly press out unwanted moisture.

Heat the olive oil in a pan over a moderate heat and saute the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Place the wilted spinach, fried onion and garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and flavor with salt and pepper. Mix completely until incorporated. If the dough appears too wet, add some extra breadcrumbs.

Using your hands, mold the dough into elongated patties slightly larger than a nut but smaller than an large egg, and put them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, preheat olive oil to a level of about 1cm. Cook the patties a few at a time for two to three minutes on both sides, flipping so they are golden brown completely, then place on absorbent paper.

Offer with lemon slices.

Lentil Patties

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome snack or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to accompany

Place the dry lentils in a pan and fill with ample fresh water. Cook over a medium heat for about 20 mins or until partially softened, including additional water to maintain the lentils submerged if necessary.

Stir in the cracked wheat and proceed cooking until tender. Strain the ingredients well and set aside in a mixing bowl.

Preheat 50% of the