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Leek Croquettes

Petite pan-fried patties, commonly called keftedes, represent a beloved speciality in Sephardic cuisine. These wonderful leek croquettes present a flavorful combination of savory beef with the gentle, mildly sweet taste of fresh leeks, and they are absolutely crave-worthy.

Produces 12

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

Wash the leeks properly and trim off the root ends and the bulk of the green tops. Slice in half along the length then into half-inch slices. Transfer in a deep frying pan and fill with water, then heat over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and paprika and flavor generously with seasoning. Mix well using your palms then shape a several scoops into a patty, pressing a bit. Set on a platter and continue for the remaining of the ingredients.

Heat oil in a pan to a level of about 2cm over a medium flame. When the olive oil is sizzling, fry the fritters in small groups until crispy on each side. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Remove the cooked fritters to a plate topped with paper towel and allow to cool.

Offer with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a genuine treat. The golden crust gives way to a soft center. The spinach imparts a bright, moderately earthy note, while the grated cheese provides a savory, flavorful creaminess. Feel free to swap the cheese with cooked, pureed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for pan-frying (or neutral oil)
• Fresh lemon, to accompany

If using raw spinach, clean it thoroughly, getting rid of any tough stems, and cut into it into large chunks. Place in a large saucepan with a little water over a moderate heat. Once wilted, drain in a colander for about 15 minutes, then remove any excess liquid and reserve.

When working with previously frozen spinach, thoroughly press out extra water.

Warm the olive oil in a frying pan over a moderate heat and cook the onion and garlic cloves until softened, about a few minutes. Take off the heat.

Put the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, red spice, breading and beaten eggs in a container and spice with salt and pepper. Stir well until blended. If the mixture looks too wet, add some additional breading.

By hand, shape the preparation into oval croquettes a bit bigger than a nut but smaller than an chicken egg, and put them on a plate covered with baking paper. Seal and chill for at least one hour.

In a large frying pan over medium heat, warm oil to a depth of about 1cm. Cook the patties a few at a time for a couple of minutes on both sides, flipping so they are crispy everywhere, then place on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their crunchy outside and soft inside, these fritters are not only tasty but also a extremely nutritious bite or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to garnish

Place the lentils in a pot and fill with plenty of fresh water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring extra liquid to keep the lentils immersed if necessary.

Add the bulgur wheat and proceed cooking until fully cooked. Remove the water from the ingredients completely and set aside in a container.

Preheat half of the