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Leek Croquettes

Small fried croquettes, often known as keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These leek croquettes offer a flavorful combination of rich beef with the gentle, mildly sweet taste of fresh leeks, making them utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the green leeks well and cut away the root ends and the bulk of the dark green parts. Slice lengthwise lengthways then into half-inch rounds. Transfer in a deep pan and submerge with water, then simmer over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and paprika and season generously with pepper and salt. Stir well using your hands then form a several tablespoonfuls into a ball, flattening a little. Put on a platter and continue for the balance of the ingredients.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a medium flame. When the oil is hot, brown the fritters in small batches until golden on both sides. (Do not fill the pan as this drops the oil temperature of the oil.) Transfer the finished patties to a plate lined with paper towel and allow to cool.

Serve with fresh lemon.

Spinach Patties

These spinach and cheese patties are a true delight. The golden outside gives way to a soft filling. The leafy spinach imparts a vibrant, moderately natural note, while the cheese gives a savory, flavorful smoothness. It's possible to replace the cheesy element with steamed, crushed potato if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

If using leafy greens, rinse it carefully, getting rid of any tough stems, and cut into it into big pieces. Place in a big pot with a bit of liquid over a medium heat. Once wilted, remove in a sieve for about 15 mins, then remove any extra water and set aside.

If using defrosted spinach, thoroughly squeeze out extra water.

Preheat the oil in a pan over a moderate heat and saute the onion and garlic cloves until translucent, about a few minutes. Remove from the heat.

Combine the wilted spinach, cooked onion and garlic, hard cheese, soft cheese, grated nutmeg, paprika, breading and beaten eggs in a large bowl and season with salt and pepper. Combine completely until blended. If the preparation appears too loose, add some extra crumbs.

By hand, shape the preparation into oval shapes somewhat larger than a walnut but smaller than an large egg, and set them on a plate covered with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over moderate heat, heat oil to a depth of about 1cm. Brown the patties a handful for a couple of minutes per side, turning so they are golden completely, then place on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and moist center, these patties are not only tasty but also a highly wholesome bite or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to accompany

Put the lentils in a saucepan and cover with ample fresh water. Boil over a medium heat for about 20 mins or until nearly done, pouring additional water to keep the pulses submerged if needed.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the mixture thoroughly and set aside in a bowl.

Warm 50% of the