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Leek Croquettes

Petite fried patties, typically known as keftedes, are a beloved speciality in Sephardic cooking. These particular leek croquettes present a delicious blend of hearty ground beef with the gentle, mildly sweet essence of tender leeks, rendering them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Clean the fresh leeks carefully and cut away the roots and most of the green stalk. Chop lengthwise lengthways then into half-inch rounds. Transfer in a deep pan and submerge with cold water, then cook over a moderate heat for about 20 mins or until cooked through.

Strain the leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season well with pepper and salt. Mix thoroughly using your fingers then shape a several tablespoonfuls into a croquette, flattening a slightly. Put on a platter and proceed for the rest of the mixture.

Preheat oil in a skillet to a level of about 2cm over a medium flame. When the oil is hot, brown the croquettes in batches until golden on both sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Take out the finished patties to a dish topped with absorbent paper and permit to rest.

Present with lemon slices.

Spinach Patties

These delightful cheesy spinach fritters are a genuine delight. The crunchy outside reveals a creamy filling. The fresh spinach brings a fresh, slightly green note, while the cheese provides a savory, flavorful creaminess. It's possible to replace the dairy cheese with cooked, pureed potato if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

If using fresh spinach, clean it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Put in a large saucepan with a little water over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then remove any excess liquid and set aside.

When working with previously frozen spinach, thoroughly remove excess liquid.

Warm the cooking oil in a frying pan over a medium flame and cook the chopped onion and garlic until translucent, about a few minutes. Remove from the heat.

Put the cooked spinach, fried onion and softened garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Mix well until combined. If the dough looks too wet, mix in some more breadcrumbs.

With your fingers, mold the preparation into oval shapes somewhat larger than a walnut shell but less bulky than an large egg, and place them on a tray lined with baking paper. Cover and refrigerate for at least one hour.

In a wide pan over moderate heat, warm olive oil to a level of about 1cm. Fry the croquettes a handful for two to three minutes on both sides, rotating so they are crispy completely, then transfer on paper towel.

Present with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these patties are not only flavorful but also a extremely healthy snack or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to garnish

Put the lentils in a saucepan and cover with enough fresh water. Cook over a moderate heat for about 20 mins or until partially softened, adding additional water to keep the legumes submerged if needed.

Stir in the bulgur wheat and keep cooking until tender. Drain the mixture well and put aside in a container.

Heat 50% of the