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Leek Croquettes

Bite-sized crispy patties, commonly referred to as keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These particular leek patties offer a delicious combination of hearty minced beef with the gentle, mildly sweet flavour of leeks, and they are truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the leeks well and remove the base and most of the green stalk. Chop into halves longways then into 1.5cm rounds. Transfer in a large skillet and submerge with fresh water, then simmer over a moderate heat for about 20 mins or until softened.

Strain the cooked leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, chopped dill, chopped parsley and paprika and flavor liberally with pepper and salt. Mix completely using your hands then shape a several scoops into a ball, shaping a little. Put on a platter and proceed for the rest of the preparation.

Heat cooking oil in a skillet to a level of about ¾ inch over a medium flame. When the olive oil is sizzling, fry the croquettes in small batches until golden on both sides. (Do not fill the pan as this lowers the temperature of the oil.) Take out the cooked croquettes to a dish topped with absorbent paper and allow to cool.

Present with fresh lemon.

Spinach Patties

These delightful cheesy spinach croquettes are a true pleasure. The crispy exterior opens up to a soft interior. The fresh spinach imparts a vibrant, somewhat natural note, while the grated cheese gives a rich, umami richness. You can substitute the dairy cheese with boiled, pureed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

For leafy greens, rinse it well, removing any tough stems, and cut into it into sizable portions. Transfer in a big pot with a bit of water over a medium heat. Once wilted, remove in a strainer for about a quarter hour, then press out any remaining moisture and reserve.

If using defrosted spinach, thoroughly press out unwanted moisture.

Warm the olive oil in a skillet over a moderate heat and cook the chopped onion and minced garlic until tender, about a few minutes. Turn off the stove.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a container and spice with seasoning. Mix well until incorporated. If the dough appears too loose, add some additional breading.

By hand, form the preparation into oval croquettes slightly larger than a walnut but less bulky than an egg, and put them on a baking sheet topped with wax paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, heat olive oil to a level of about 1cm. Brown the patties a handful for two to three minutes each side, rotating so they are crispy all over, then put on paper towel.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to serve

Put the lentils in a pot and fill with ample fresh water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding additional water to maintain the pulses submerged if necessary.

Add the cracked wheat and keep cooking until tender. Remove the water from the ingredients completely and set aside in a bowl.

Warm 50% of the