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Leek Croquettes

Petite pan-fried fritters, commonly known as keftedes, stand as a treasured speciality in Sephardic cooking. These particular leek patties deliver a delicious combination of hearty ground beef with the delicate, sweetly mild essence of leeks, making them absolutely irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the leeks well and trim off the roots and most of the dark green parts. Cut lengthwise longways then into 1.5-centimeter pieces. Place in a deep pan and cover with water, then cook over a moderate heat for about 20 minutes or until softened.

Drain the cooked leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, dill, parsley and paprika and flavor liberally with salt and pepper. Combine well using your palms then form a few tablespoonfuls into a ball, pressing a bit. Set on a tray and continue for the balance of the preparation.

Preheat olive oil in a pan to a depth of about 2 centimeters over a medium heat. When the oil is sizzling, cook the croquettes in batches until crispy on each side. (Avoid overcrowding the frying pan as this reduces the temperature of the cooking oil.) Transfer the cooked croquettes to a plate topped with kitchen paper and allow to cool.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese fritters are a true pleasure. The crunchy outside gives way to a creamy filling. The spinach brings a bright, slightly green flavor, while the grated cheese provides a rich, umami smoothness. You can substitute the cheese with steamed, pureed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for deep-frying (or sunflower oil)
• Fresh lemon, to serve

When using raw spinach, wash it thoroughly, getting rid of any hard stems, and cut into it into sizable portions. Put in a big pot with a little liquid over a moderate heat. Once softened, strain in a sieve for about a quarter hour, then remove any remaining moisture and reserve.

When working with previously frozen spinach, thoroughly squeeze out extra water.

Warm the cooking oil in a skillet over a medium heat and cook the onion and garlic cloves until translucent, about 4 minutes. Remove from the heat.

Put the wilted spinach, fried onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Stir completely until blended. If the mixture seems too loose, mix in some additional breadcrumbs.

Using your hands, shape the dough into elongated patties slightly larger than a walnut but less bulky than an large egg, and set them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, heat olive oil to a level of about half an inch. Cook the fritters a small batch for 2–3 minutes on both sides, rotating so they are golden brown all over, then put on paper towel.

Offer with lemon slices.

Lentil Patties

With their crispy exterior and tender interior, these croquettes are not only tasty but also a wonderfully nutritious snack or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to accompany

Place the lentils in a saucepan and cover with plenty of fresh water. Cook over a medium heat for about 20 minutes or until nearly done, adding more water to maintain the pulses covered if needed.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the lentils and burghul completely and set aside in a mixing bowl.

Heat half of the