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Leek Croquettes

Bite-sized fried croquettes, typically referred to as keftedes, represent a treasured speciality in Sephardic culinary traditions. These particular leek croquettes deliver a tasty fusion of hearty minced beef with the gentle, sweetly mild flavour of tender leeks, making them utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks properly and remove the base and the bulk of the green stalk. Chop lengthwise lengthways then into 1.5cm slices. Place in a deep frying pan and fill with water, then cook over a moderate heat for about 20 mins or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Stir thoroughly using your palms then mold a few tablespoonfuls into a croquette, pressing a little. Set on a platter and continue for the remaining of the mixture.

Warm olive oil in a skillet to a level of about 2 centimeters over a medium heat. When the heated oil is hot, cook the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Remove the cooked croquettes to a plate covered with absorbent paper and let to drain.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese fritters are a true pleasure. The crispy exterior reveals a soft center. The leafy spinach adds a bright, somewhat natural flavor, while the grated cheese provides a savory, flavorful creaminess. You can substitute the cheesy element with steamed, mashed potato if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon wedges, to garnish

If using leafy greens, wash it well, getting rid of any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a bit of liquid over a medium heat. Once softened, remove in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with defrosted spinach, carefully squeeze out extra water.

Warm the cooking oil in a skillet over a medium flame and cook the chopped onion and minced garlic until softened, about four minutes. Take off the heat.

Put the prepared spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and eggs in a container and spice with salt and pepper. Combine well until blended. If the preparation appears too wet, add some additional breadcrumbs.

Using your hands, shape the dough into oval shapes somewhat larger than a walnut shell but more compact than an chicken egg, and set them on a plate covered with parchment paper. Wrap and chill for at least one hour.

In a big skillet over medium flame, preheat olive oil to a depth of about 1 centimeter. Fry the croquettes a few at a time for a couple of minutes on both sides, turning so they are golden brown completely, then put on paper towel.

Offer with fresh lemon.

Lentil Patties

Boasting a crispy exterior and moist center, these fritters are not only tasty but also a extremely wholesome appetizer or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to accompany

Put the lentils in a saucepan and submerge with ample fresh water. Cook over a moderate heat for about twenty minutes or until almost cooked, adding additional water to maintain the pulses covered if needed.

Add the bulgur wheat and keep cooking until softened. Drain the mixture thoroughly and set aside in a bowl.

Preheat 50% of the