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Leek Croquettes

Petite fried patties, typically known as keftedes, are a beloved signature dish in Sephardic Jewish cooking. These wonderful leek croquettes deliver a flavorful combination of savory beef with the delicate, slightly sweet essence of leeks, making them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to serve

Clean the fresh leeks well and cut away the root ends and most of the green stalk. Slice lengthwise along the length then into 1.5cm slices. Put in a deep pan and cover with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Drain the cooked leeks and put in a large mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and spice and flavor generously with pepper and salt. Combine completely using your palms then form a few spoonfuls into a croquette, flattening a bit. Place on a platter and repeat for the balance of the mixture.

Warm oil in a pan to a level of about ¾ inch over a moderate heat. When the oil is sizzling, fry the fritters in batches until golden on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Remove the cooked croquettes to a tray topped with absorbent paper and permit to drain.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a true treat. The crispy exterior gives way to a smooth filling. The fresh spinach adds a fresh, somewhat earthy taste, while the cheese offers a savory, savory smoothness. It's possible to replace the cheesy element with steamed, crushed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon slices, to garnish

When using leafy greens, rinse it well, removing any stalks, and cut into it into big pieces. Transfer in a deep pan with a small amount liquid over a medium heat. Once cooked, drain in a strainer for about 15 minutes, then remove any extra water and reserve.

If using defrosted spinach, thoroughly squeeze out extra water.

Preheat the oil in a frying pan over a medium flame and cook the diced onion and garlic cloves until tender, about four minutes. Turn off the heat.

Put the cooked spinach, cooked onion and garlic, grated cheese, ricotta, spice, red spice, breading and eggs in a large bowl and spice with seasoning. Mix thoroughly until combined. If the dough appears too soft, add some more breading.

By hand, form the mixture into oval shapes somewhat larger than a nut but more compact than an egg, and set them on a tray covered with wax paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium flame, warm olive oil to a depth of about half an inch. Fry the croquettes a small batch for a couple of minutes per side, rotating so they are golden all over, then put on paper towel.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these patties are not only flavorful but also a extremely nutritious bite or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to garnish

Put the brown lentils in a pot and fill with ample cold water. Simmer over a moderate heat for about 20 mins or until almost cooked, pouring additional water to ensure the lentils submerged if required.

Stir in the cracked wheat and keep cooking until tender. Drain the lentils and burghul well and put aside in a mixing bowl.

Preheat half of the