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Leek Croquettes

Small pan-fried fritters, typically known as keftedes, represent a treasured signature dish in Sephardic culinary traditions. These leek croquettes present a flavorful fusion of rich ground beef with the gentle, sweetly mild essence of fresh leeks, rendering them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to serve

Clean the leeks well and cut away the roots and most of the dark green parts. Cut in half longways then into 1.5-centimeter pieces. Put in a deep frying pan and cover with fresh water, then cook over a moderate heat for about 20 mins or until cooked through.

Strain the leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor well with pepper and salt. Mix well using your hands then shape a several scoops into a croquette, shaping a little. Put on a plate and repeat for the rest of the mixture.

Warm olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the oil is hot, cook the patties in batches until golden on both sides. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Take out the cooked fritters to a plate topped with paper towel and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach fritters are a genuine delight. The crunchy exterior opens up to a creamy interior. The fresh spinach imparts a bright, slightly earthy note, while the cheese provides a deep, savory creaminess. Feel free to swap the cheesy element with steamed, crushed potato if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Olive oil for frying (or use neutral oil)
• Fresh lemon, to accompany

For leafy greens, rinse it well, discarding any hard stems, and coarsely chop it into sizable portions. Put in a deep pan with a little liquid over a medium flame. Once cooked, drain in a colander for about a quarter hour, then remove any remaining moisture and set aside.

If using defrosted spinach, carefully squeeze out excess liquid.

Heat the olive oil in a skillet over a medium heat and saute the diced onion and garlic until softened, about 4 minutes. Turn off the heat.

Combine the cooked spinach, fried onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and spice with pepper and salt. Mix thoroughly until blended. If the preparation appears too loose, mix in some extra crumbs.

With your fingers, shape the preparation into oval shapes a bit bigger than a walnut but less bulky than an large egg, and put them on a plate covered with wax paper. Wrap and cool for at least 1 hour.

In a big skillet over medium heat, preheat oil to a amount of about 1 centimeter. Cook the patties a handful for a couple of minutes on both sides, rotating so they are golden brown completely, then put on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these fritters are not only delicious but also a wonderfully wholesome appetizer or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to serve

Place the dry lentils in a saucepan and cover with enough cold water. Boil over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to maintain the legumes immersed if necessary.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the mixture completely and put aside in a mixing bowl.

Warm a portion of the