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Leek Croquettes

Small fried croquettes, typically called keftedes, represent a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes offer a tasty combination of savory beef with the gentle, sweetly mild taste of tender leeks, and they are truly addictive.

Produces 12

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

Wash the leeks carefully and remove the base and the bulk of the green tops. Chop into halves lengthways then into half-inch rounds. Put in a deep frying pan and fill with cold water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and spice liberally with seasoning. Stir well using your hands then mold a several spoonfuls into a patty, pressing a slightly. Put on a tray and continue for the remaining of the mixture.

Preheat olive oil in a pan to a level of about 2cm over a moderate heat. When the olive oil is ready, cook the croquettes in batches until golden on each side. (Do not fill the skillet as this reduces the temperature of the cooking oil.) Transfer the cooked fritters to a plate covered with kitchen paper and let to cool.

Serve with lemon wedges.

Spinach Patties

These amazing spinach and cheese fritters are a genuine treat. The crispy crust opens up to a soft center. The spinach imparts a vibrant, somewhat natural flavor, while the dairy provides a deep, savory creaminess. It's possible to replace the dairy cheese with boiled, pureed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Oil for frying (or sunflower oil)
• Lemon slices, to garnish

For raw spinach, clean it well, removing any stalks, and roughly chop it into large chunks. Place in a large saucepan with a bit of hot water over a moderate heat. Once softened, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, carefully squeeze out excess liquid.

Heat the olive oil in a frying pan over a medium flame and cook the diced onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, spice, sweet paprika, breading and eggs in a large bowl and flavor with salt and pepper. Mix thoroughly until blended. If the dough seems too loose, add some extra crumbs.

Using your hands, shape the preparation into oval shapes a bit bigger than a walnut but smaller than an large egg, and set them on a tray covered with parchment paper. Cover and refrigerate for at least one hour.

In a big skillet over medium heat, heat cooking oil to a amount of about half an inch. Brown the fritters a small batch for two to three minutes per side, rotating so they are golden brown everywhere, then place on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and soft inside, these fritters are not only tasty but also a highly nutritious snack or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to serve

Put the brown lentils in a pan and submerge with ample fresh water. Simmer over a moderate heat for about twenty minutes or until almost cooked, including more water to ensure the lentils immersed if needed.

Mix in the burghul and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a mixing bowl.

Heat a portion of the