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Leek Croquettes

Petite crispy fritters, commonly referred to as keftedes, represent a beloved signature dish in Sephardic cuisine. These leek fritters offer a delicious combination of rich ground beef with the delicate, slightly sweet flavour of fresh leeks, making them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Wash the fresh leeks carefully and trim off the root ends and most of the green stalk. Cut in half longways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with cold water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and place in a big bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and season liberally with salt and pepper. Combine thoroughly using your hands then mold a few scoops into a croquette, shaping a little. Set on a plate and continue for the balance of the mixture.

Heat olive oil in a frying pan to a amount of about ¾ inch over a medium flame. When the olive oil is hot, cook the croquettes in small groups until golden on each side. (Avoid overcrowding the pan as this reduces the temperature of the cooking oil.) Transfer the cooked patties to a tray lined with paper towel and allow to rest.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a real delight. The crunchy outside gives way to a smooth center. The spinach adds a fresh, slightly natural flavor, while the grated cheese offers a deep, flavorful richness. It's possible to replace the cheesy element with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon wedges, to serve

For fresh spinach, clean it well, removing any tough stems, and roughly chop it into sizable portions. Put in a deep pan with a bit of water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then remove any remaining moisture and put aside.

For previously frozen spinach, carefully squeeze out extra water.

Warm the olive oil in a skillet over a moderate heat and fry the chopped onion and garlic cloves until translucent, about a few minutes. Turn off the heat.

Put the wilted spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a container and flavor with seasoning. Stir well until incorporated. If the preparation appears too wet, add some more breading.

By hand, mold the preparation into oval shapes slightly larger than a walnut shell but less bulky than an egg, and put them on a baking sheet lined with wax paper. Wrap and cool for at least one hour.

In a wide pan over moderate heat, preheat oil to a amount of about 1cm. Brown the patties a handful for a couple of minutes on both sides, turning so they are crispy all over, then put on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Boasting a golden crust and tender interior, these fritters are not only tasty but also a highly wholesome appetizer or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Add the dry lentils in a pan and fill with ample fresh water. Boil over a moderate heat for about twenty minutes or until partially softened, including additional water to keep the pulses submerged if necessary.

Stir in the cracked wheat and keep cooking until softened. Drain the lentils and burghul thoroughly and put aside in a container.

Warm 50% of the