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Leek Croquettes

Small fried croquettes, commonly called keftedes, represent a beloved signature dish in Sephardic culinary traditions. These wonderful leek croquettes deliver a delicious fusion of hearty beef with the gentle, slightly sweet flavour of leeks, making them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the green leeks properly and trim off the roots and most of the green tops. Chop into halves lengthways then into 1.5-centimeter slices. Put in a large skillet and cover with water, then heat over a medium heat for about 20 mins or until tender.

Drain the cooked leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, fresh dill, parsley and sweet paprika and spice well with seasoning. Mix well using your palms then shape a couple of spoonfuls into a patty, flattening a slightly. Put on a platter and repeat for the rest of the mixture.

Heat olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is sizzling, fry the patties in small batches until crispy on all sides. (Do not fill the frying pan as this lowers the heat of the oil.) Transfer the ready patties to a tray covered with absorbent paper and allow to rest.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese patties are a real delight. The crispy exterior reveals a soft center. The spinach brings a fresh, slightly natural note, while the dairy offers a savory, savory richness. Feel free to swap the cheese with cooked, pureed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon wedges, to accompany

For fresh spinach, wash it carefully, removing any stalks, and cut into it into big pieces. Put in a big pot with a little liquid over a medium flame. Once softened, remove in a strainer for about 15 mins, then press out any extra water and reserve.

When working with defrosted spinach, thoroughly remove unwanted moisture.

Preheat the olive oil in a frying pan over a moderate heat and cook the chopped onion and garlic cloves until tender, about 4 minutes. Remove from the stove.

Put the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Combine well until blended. If the dough looks too wet, add some extra breadcrumbs.

By hand, form the preparation into oval shapes a bit bigger than a walnut shell but less bulky than an chicken egg, and put them on a tray topped with wax paper. Cover and cool for at least 1 hour.

In a big skillet over medium flame, preheat cooking oil to a depth of about 1cm. Fry the patties a few at a time for a couple of minutes each side, rotating so they are crispy everywhere, then put on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a crispy exterior and tender interior, these fritters are not only flavorful but also a highly healthy snack or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to accompany

Put the dry lentils in a saucepan and submerge with enough water. Cook over a medium flame for about 20 mins or until nearly done, pouring more water to ensure the lentils submerged if required.

Stir in the bulgur wheat and keep cooking until softened. Remove the water from the ingredients well and set aside in a bowl.

Heat 50% of the