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Leek Croquettes

Petite fried fritters, typically called keftedes, are a treasured speciality in Sephardic Jewish cooking. These particular leek patties offer a tasty blend of savory ground beef with the subtle, sweetly mild taste of tender leeks, making them truly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks carefully and remove the root ends and the bulk of the green stalk. Slice into halves longways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with water, then cook over a medium flame for about twenty minutes or until cooked through.

Remove the water from the softened leeks and put in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor liberally with salt and pepper. Combine well using your palms then form a few scoops into a patty, shaping a little. Set on a tray and repeat for the rest of the preparation.

Warm cooking oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is ready, fry the fritters in batches until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the finished patties to a tray lined with absorbent paper and let to drain.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese croquettes are a real treat. The crunchy exterior opens up to a creamy center. The leafy spinach imparts a fresh, slightly earthy taste, while the grated cheese gives a rich, savory smoothness. Feel free to swap the cheesy element with steamed, pureed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

If using raw spinach, clean it carefully, discarding any tough stems, and cut into it into big pieces. Put in a large saucepan with a small amount liquid over a moderate heat. Once cooked, drain in a colander for about 15 minutes, then remove any remaining moisture and set aside.

For thawed frozen spinach, thoroughly press out extra water.

Preheat the cooking oil in a pan over a moderate heat and cook the chopped onion and garlic until tender, about a few minutes. Remove from the stove.

Put the cooked spinach, cooked onion and softened garlic, kefalotyri, ricotta, spice, red spice, breadcrumbs and eggs in a large bowl and season with seasoning. Mix completely until blended. If the dough seems too loose, add some more crumbs.

With your fingers, form the mixture into oval croquettes slightly larger than a walnut but less bulky than an chicken egg, and place them on a baking sheet covered with baking paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a depth of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes on both sides, flipping so they are crispy all over, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these croquettes are not only tasty but also a wonderfully healthy snack or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to accompany

Add the dry lentils in a pot and cover with plenty of cold water. Boil over a moderate heat for about 20 minutes or until partially softened, adding extra liquid to keep the legumes immersed if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Drain the mixture thoroughly and reserve in a mixing bowl.

Warm half of the