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Leek Croquettes

Bite-sized fried patties, commonly called keftedes, are a treasured delicacy in Sephardic culinary traditions. These leek fritters present a delicious combination of savory ground beef with the gentle, mildly sweet essence of tender leeks, making them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Clean the fresh leeks properly and remove the roots and the majority of the green stalk. Cut in half along the length then into 1.5cm pieces. Put in a deep frying pan and fill with water, then simmer over a medium flame for about twenty minutes or until softened.

Remove the water from the leeks and place in a big bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and paprika and flavor well with seasoning. Stir completely using your palms then shape a couple of spoonfuls into a croquette, shaping a bit. Set on a tray and continue for the rest of the preparation.

Preheat oil in a skillet to a amount of about 2cm over a medium flame. When the heated oil is ready, brown the croquettes in small batches until golden brown on each side. (Do not fill the skillet as this reduces the temperature of the oil.) Take out the ready patties to a tray topped with kitchen paper and let to rest.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a genuine pleasure. The crispy exterior opens up to a creamy interior. The spinach brings a bright, slightly earthy taste, while the grated cheese offers a savory, flavorful richness. Feel free to swap the cheesy element with cooked, crushed potato if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

If using leafy greens, rinse it carefully, discarding any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a small amount hot water over a medium heat. Once softened, remove in a colander for about 15 mins, then remove any excess liquid and set aside.

If using thawed frozen spinach, completely squeeze out excess liquid.

Warm the oil in a frying pan over a medium flame and saute the diced onion and garlic until softened, about four minutes. Remove from the stove.

Put the cooked spinach, fried onion and sauteed garlic, hard cheese, ricotta, spice, red spice, dry crumbs and eggs in a container and season with pepper and salt. Stir completely until incorporated. If the mixture seems too loose, incorporate some extra breadcrumbs.

With your fingers, shape the mixture into oval shapes a bit bigger than a walnut but less bulky than an chicken egg, and place them on a baking sheet lined with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium heat, preheat oil to a depth of about half an inch. Cook the croquettes a handful for two to three minutes each side, flipping so they are golden all over, then put on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these fritters are not only delicious but also a wonderfully nutritious snack or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to garnish

Place the brown lentils in a pan and fill with ample water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring extra liquid to keep the legumes covered if needed.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the ingredients thoroughly and put aside in a bowl.

Warm half of the