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Leek Croquettes

Bite-sized pan-fried croquettes, commonly referred to as keftedes, represent a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek fritters offer a delicious blend of hearty beef with the gentle, mildly sweet flavour of fresh leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks well and trim off the root ends and most of the dark green parts. Cut in half lengthways then into 1.5cm pieces. Put in a large skillet and fill with cold water, then cook over a medium heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor well with pepper and salt. Stir thoroughly using your fingers then shape a few tablespoonfuls into a ball, shaping a slightly. Place on a platter and proceed for the rest of the mixture.

Warm oil in a skillet to a amount of about 2cm over a medium heat. When the heated oil is ready, fry the fritters in small groups until golden on all sides. (Do not fill the pan as this drops the temperature of the cooking oil.) Take out the ready patties to a dish lined with paper towel and permit to drain.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a real delight. The golden crust reveals a creamy interior. The fresh spinach imparts a fresh, slightly natural taste, while the grated cheese gives a savory, savory richness. Feel free to swap the cheesy element with steamed, mashed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to garnish

If using leafy greens, rinse it well, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount liquid over a medium heat. Once softened, drain in a strainer for about 15 minutes, then remove any extra water and reserve.

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

Preheat the oil in a frying pan over a moderate heat and cook the onion and garlic cloves until translucent, about four minutes. Remove from the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, spice, sweet paprika, breading and eggs in a large bowl and spice with seasoning. Combine thoroughly until blended. If the preparation seems too wet, add some extra breading.

By hand, form the preparation into oval croquettes somewhat larger than a nut but more compact than an large egg, and place them on a tray topped with baking paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium heat, preheat oil to a amount of about 1 centimeter. Cook the croquettes a handful for a couple of minutes per side, flipping so they are crispy completely, then put on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crunchy outside and tender interior, these patties are not only flavorful but also a wonderfully healthy appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to accompany

Add the brown lentils in a saucepan and fill with ample water. Boil over a medium heat for about 20 minutes or until partially softened, including additional water to keep the pulses submerged if required.

Add the burghul and continue cooking until tender. Strain the mixture thoroughly and reserve in a mixing bowl.

Preheat a portion of the