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Leek Croquettes

Small pan-fried patties, typically known as keftedes, are a cherished delicacy in Sephardic cooking. These particular leek fritters deliver a delicious blend of rich beef with the delicate, mildly sweet flavour of tender leeks, and they are truly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the fresh leeks properly and trim off the base and the bulk of the green tops. Slice into halves longways then into 1.5cm slices. Transfer in a deep pan and submerge with water, then simmer over a medium heat for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and spice and season generously with salt and pepper. Stir well using your fingers then mold a few scoops into a ball, pressing a slightly. Set on a platter and repeat for the balance of the preparation.

Heat olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is sizzling, fry the croquettes in small batches until golden on each side. (Do not fill the skillet as this drops the temperature of the cooking oil.) Remove the cooked croquettes to a plate covered with absorbent paper and let to rest.

Present with lemon slices.

Spinach Croquettes

These spinach with cheese croquettes are a true pleasure. The golden exterior opens up to a smooth center. The fresh spinach brings a fresh, moderately natural flavor, while the dairy provides a rich, flavorful richness. Feel free to swap the cheese with cooked, pureed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

If using leafy greens, rinse it thoroughly, discarding any stalks, and roughly chop it into large chunks. Transfer in a deep pan with a little water over a moderate heat. Once cooked, drain in a sieve for about 15 mins, then remove any remaining moisture and set aside.

For thawed frozen spinach, carefully press out unwanted moisture.

Warm the oil in a pan over a medium heat and saute the onion and garlic cloves until translucent, about a few minutes. Turn off the heat.

Put the cooked spinach, sauteed onion and garlic, kefalotyri, soft cheese, spice, paprika, breading and eggs in a big mixing bowl and season with seasoning. Combine well until combined. If the mixture seems too wet, mix in some more breadcrumbs.

By hand, shape the dough into oval croquettes somewhat larger than a walnut shell but less bulky than an chicken egg, and place them on a tray topped with wax paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, heat olive oil to a level of about half an inch. Brown the croquettes a handful for two to three minutes on both sides, flipping so they are crispy completely, then put on paper towel.

Offer with lemon slices.

Lentil Patties

Featuring a golden crust and moist center, these croquettes are not only delicious but also a wonderfully healthy bite or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to taste
• Yogurt and lemon slices, to garnish

Place the dry lentils in a pan and fill with ample water. Simmer over a moderate heat for about 20 mins or until partially softened, including more water to keep the pulses submerged if required.

Stir in the cracked wheat and continue cooking until tender. Remove the water from the mixture completely and reserve in a mixing bowl.

Heat 50% of the