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Leek Croquettes

Petite pan-fried croquettes, typically called keftedes, represent a treasured speciality in Sephardic Jewish cooking. These leek patties offer a flavorful blend of rich beef with the gentle, sweetly mild taste of leeks, and they are utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to garnish

Wash the fresh leeks properly and trim off the root ends and the majority of the dark green parts. Chop lengthwise longways then into 1.5-centimeter pieces. Transfer in a deep pan and cover with cold water, then cook over a medium flame for about 20 mins or until tender.

Strain the softened leeks and place in a big bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with seasoning. Combine thoroughly using your palms then mold a several spoonfuls into a patty, shaping a little. Set on a plate and proceed for the rest of the preparation.

Heat oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, cook the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the skillet as this drops the oil temperature of the cooking oil.) Transfer the cooked patties to a dish covered with kitchen paper and permit to rest.

Offer with lemon slices.

Spinach Croquettes

These cheesy spinach patties are a genuine delight. The crispy crust reveals a creamy center. The fresh spinach adds a bright, somewhat green taste, while the grated cheese provides a rich, flavorful richness. It's possible to replace the cheese with cooked, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 eggs
• Olive oil for frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For fresh spinach, clean it thoroughly, removing any stalks, and cut into it into large chunks. Place in a large saucepan with a bit of water over a medium flame. Once cooked, strain in a strainer for about 15 minutes, then remove any remaining moisture and reserve.

If using defrosted spinach, carefully press out excess liquid.

Warm the oil in a frying pan over a medium flame and fry the diced onion and minced garlic until tender, about 4 minutes. Turn off the heat.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Mix completely until combined. If the mixture appears too loose, incorporate some more breading.

By hand, form the dough into oval shapes somewhat larger than a walnut shell but more compact than an chicken egg, and set them on a baking sheet covered with parchment paper. Seal and cool for at least one hour.

In a large frying pan over medium flame, warm cooking oil to a depth of about half an inch. Brown the patties a handful for two to three minutes on both sides, rotating so they are golden completely, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these croquettes are not only tasty but also a extremely wholesome appetizer or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to preference
• Yogurt and lemon wedges, to accompany

Put the dry lentils in a pot and submerge with ample fresh water. Boil over a medium flame for about 20 minutes or until partially softened, including extra liquid to keep the pulses immersed if necessary.

Stir in the cracked wheat and continue cooking until fully cooked. Drain the lentils and burghul completely and put aside in a container.

Preheat a portion of the