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Leek Croquettes

Petite fried fritters, typically referred to as keftedes, are a cherished speciality in Sephardic cooking. These leek patties present a flavorful combination of hearty ground beef with the delicate, slightly sweet flavour of fresh leeks, and they are absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to serve

Wash the leeks carefully and remove the roots and most of the dark green parts. Cut lengthwise longways then into 1.5cm pieces. Place in a large skillet and cover with water, then cook over a medium flame for about 20 mins or until softened.

Remove the water from the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and paprika and season well with salt and pepper. Combine well using your fingers then mold a few tablespoonfuls into a croquette, shaping a little. Put on a tray and repeat for the remaining of the ingredients.

Preheat oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the heated oil is hot, brown the fritters in small groups until golden brown on all sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Take out the finished patties to a tray lined with kitchen paper and let to cool.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach patties are a real treat. The crispy outside gives way to a smooth filling. The fresh spinach adds a bright, slightly natural taste, while the dairy offers a deep, flavorful richness. It's possible to replace the cheese with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon wedges, to accompany

When using leafy greens, clean it thoroughly, removing any tough stems, and cut into it into big pieces. Place in a large saucepan with a little hot water over a medium heat. Once softened, strain in a strainer for about a quarter hour, then remove any excess liquid and set aside.

When working with previously frozen spinach, thoroughly remove unwanted moisture.

Preheat the olive oil in a frying pan over a medium flame and saute the onion and garlic cloves until tender, about four minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Combine completely until incorporated. If the preparation appears too soft, incorporate some extra crumbs.

Using your hands, shape the mixture into oval croquettes a bit bigger than a walnut shell but smaller than an chicken egg, and put them on a plate covered with wax paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium flame, warm oil to a amount of about 1 centimeter. Cook the croquettes a small batch for a couple of minutes per side, rotating so they are golden brown all over, then place on paper towel.

Serve with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a wonderfully wholesome snack or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a saucepan and submerge with enough cold water. Boil over a medium heat for about 20 minutes or until nearly done, including additional water to maintain the pulses submerged if needed.

Stir in the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul completely and set aside in a container.

Heat a portion of the