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Leek Croquettes

Bite-sized pan-fried fritters, typically referred to as keftedes, represent a cherished delicacy in Sephardic culinary traditions. These particular leek croquettes offer a delicious combination of savory beef with the delicate, sweetly mild taste of tender leeks, rendering them truly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to accompany

Clean the green leeks carefully and cut away the base and most of the green stalk. Chop in half longways then into 1.5cm rounds. Transfer in a large skillet and cover with water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Drain the cooked leeks and put in a large mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and paprika and flavor generously with salt and pepper. Stir thoroughly using your fingers then mold a several spoonfuls into a patty, pressing a little. Place on a platter and proceed for the balance of the mixture.

Warm cooking oil in a skillet to a depth of about ¾ inch over a medium heat. When the heated oil is sizzling, cook the croquettes in small batches until golden brown on each side. (Don't overcrowd the frying pan as this drops the temperature of the cooking oil.) Remove the ready patties to a dish lined with paper towel and allow to drain.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese croquettes are a true delight. The crunchy outside reveals a soft filling. The spinach brings a bright, somewhat earthy note, while the cheese gives a rich, umami richness. It's possible to replace the cheesy element with boiled, crushed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon wedges, to accompany

When using raw spinach, clean it thoroughly, removing any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a little water over a moderate heat. Once softened, strain in a sieve for about 15 mins, then squeeze out any extra water and put aside.

For defrosted spinach, carefully press out extra water.

Preheat the oil in a frying pan over a moderate heat and saute the onion and garlic until translucent, about 4 minutes. Take off the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, spice, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Combine completely until incorporated. If the preparation looks too soft, add some more breadcrumbs.

With your fingers, mold the preparation into oval croquettes somewhat larger than a walnut but smaller than an egg, and set them on a plate covered with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, heat olive oil to a level of about 1cm. Fry the patties a handful for a couple of minutes per side, rotating so they are crispy all over, then put on paper towel.

Offer with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and moist center, these patties are not only delicious but also a extremely healthy snack or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to serve

Add the lentils in a saucepan and submerge with ample water. Cook over a moderate heat for about 20 minutes or until partially softened, including more water to maintain the lentils immersed if needed.

Mix in the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.

Heat 50% of the