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Leek Croquettes

Small fried fritters, often called keftedes, are a beloved speciality in Sephardic Jewish cooking. These particular leek croquettes deliver a delicious blend of savory ground beef with the subtle, slightly sweet essence of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks well and trim off the root ends and the bulk of the dark green parts. Slice into halves longways then into 1.5-centimeter pieces. Put in a deep frying pan and submerge with cold water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor liberally with salt and pepper. Mix thoroughly using your hands then shape a few scoops into a patty, flattening a little. Put on a plate and proceed for the balance of the preparation.

Heat oil in a skillet to a level of about 2 centimeters over a medium flame. When the olive oil is sizzling, brown the croquettes in batches until golden on each side. (Do not fill the skillet as this reduces the temperature of the oil.) Transfer the finished croquettes to a tray lined with paper towel and let to drain.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese croquettes are a true delight. The crunchy exterior gives way to a soft interior. The leafy spinach adds a bright, moderately green taste, while the cheese offers a deep, umami creaminess. You can substitute the cheesy element with cooked, mashed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

If using raw spinach, clean it thoroughly, getting rid of any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a small amount hot water over a medium flame. Once cooked, remove in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

When working with previously frozen spinach, thoroughly squeeze out excess liquid.

Preheat the cooking oil in a skillet over a medium flame and saute the diced onion and minced garlic until tender, about a few minutes. Take off the stove.

Place the cooked spinach, cooked onion and softened garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Stir well until blended. If the preparation appears too wet, incorporate some extra crumbs.

Using your hands, mold the preparation into elongated patties somewhat larger than a nut but more compact than an chicken egg, and set them on a baking sheet lined with parchment paper. Seal and refrigerate for at least one hour.

In a big skillet over moderate heat, warm cooking oil to a depth of about half an inch. Brown the croquettes a few at a time for two to three minutes per side, rotating so they are golden brown all over, then place on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a wonderfully nutritious bite or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Place the dry lentils in a saucepan and fill with ample fresh water. Boil over a medium flame for about 20 mins or until partially softened, adding extra liquid to keep the pulses submerged if required.

Mix in the cracked wheat and continue cooking until tender. Drain the ingredients thoroughly and set aside in a mixing bowl.

Warm half of the