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Leek Croquettes

Small pan-fried fritters, commonly called keftedes, represent a beloved speciality in Sephardic cuisine. These leek patties deliver a delicious fusion of hearty beef with the subtle, sweetly mild flavour of fresh leeks, and they are truly addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the green leeks properly and trim off the root ends and most of the green stalk. Slice into halves along the length then into 1.5cm rounds. Place in a deep pan and submerge with fresh water, then heat over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and place in a mixing bowl with the ground beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice generously with pepper and salt. Combine well using your hands then form a few tablespoonfuls into a croquette, shaping a little. Place on a platter and proceed for the rest of the preparation.

Heat olive oil in a pan to a amount of about ¾ inch over a medium flame. When the oil is ready, brown the fritters in batches until golden brown on both sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Transfer the ready fritters to a plate covered with absorbent paper and allow to rest.

Serve with lemon slices.

Keftes de Espinacha

These spinach with cheese croquettes are a real pleasure. The golden outside opens up to a soft filling. The spinach imparts a fresh, moderately natural note, while the dairy offers a savory, flavorful creaminess. Feel free to swap the dairy cheese with cooked, pureed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to serve

If using raw spinach, rinse it carefully, discarding any stalks, and coarsely chop it into sizable portions. Place in a large saucepan with a little hot water over a moderate heat. Once softened, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and put aside.

When working with thawed frozen spinach, completely remove unwanted moisture.

Warm the olive oil in a frying pan over a medium flame and cook the diced onion and garlic until translucent, about 4 minutes. Turn off the flame.

Put the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and season with pepper and salt. Stir completely until incorporated. If the mixture seems too soft, add some extra breadcrumbs.

Using your hands, form the mixture into oval croquettes somewhat larger than a walnut but smaller than an large egg, and put them on a tray covered with parchment paper. Seal and cool for at least one hour.

In a large frying pan over medium flame, preheat cooking oil to a level of about half an inch. Fry the patties a handful for two to three minutes each side, rotating so they are crispy completely, then place on paper towel.

Serve with lemon wedges.

Lentil Patties

With their crispy exterior and moist center, these croquettes are not only tasty but also a wonderfully nutritious bite or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Put the dry lentils in a pan and cover with ample water. Boil over a medium heat for about 20 mins or until partially softened, adding more water to maintain the legumes immersed if required.

Stir in the bulgur wheat and continue cooking until tender. Remove the water from the mixture well and put aside in a container.

Preheat 50% of the