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Leek Croquettes

Bite-sized pan-fried fritters, commonly referred to as keftedes, are a treasured signature dish in Sephardic Jewish cooking. These particular leek croquettes offer a delicious combination of rich beef with the subtle, slightly sweet essence of fresh leeks, rendering them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the leeks carefully and remove the roots and most of the green stalk. Chop lengthwise along the length then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Drain the softened leeks and put in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor well with seasoning. Mix thoroughly using your fingers then form a few scoops into a ball, flattening a slightly. Set on a tray and repeat for the balance of the ingredients.

Heat cooking oil in a skillet to a level of about 2cm over a medium heat. When the oil is sizzling, brown the croquettes in batches until golden brown on all sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Remove the cooked patties to a plate topped with kitchen paper and permit to drain.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true pleasure. The crispy crust reveals a creamy filling. The spinach brings a vibrant, moderately natural note, while the dairy offers a deep, flavorful creaminess. You can substitute the cheesy element with cooked, crushed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Oil for pan-frying (or vegetable oil)
• Lemon wedges, to accompany

For raw spinach, wash it well, discarding any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a little liquid over a medium flame. Once cooked, strain in a strainer for about a quarter hour, then remove any excess liquid and reserve.

When working with thawed frozen spinach, thoroughly squeeze out excess liquid.

Warm the oil in a frying pan over a medium heat and fry the chopped onion and garlic until softened, about 4 minutes. Remove from the flame.

Combine the prepared spinach, sauteed onion and garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Combine completely until combined. If the mixture looks too wet, add some additional crumbs.

With your fingers, form the mixture into oval shapes slightly larger than a walnut shell but more compact than an chicken egg, and place them on a plate lined with parchment paper. Cover and cool for at least 1 hour.

In a big skillet over medium flame, heat cooking oil to a amount of about 1cm. Cook the fritters a handful for a couple of minutes per side, rotating so they are crispy everywhere, then place on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and moist center, these croquettes are not only delicious but also a extremely healthy snack or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to serve

Put the brown lentils in a saucepan and submerge with enough water. Boil over a medium heat for about 20 mins or until nearly done, adding extra liquid to ensure the legumes covered if needed.

Add the burghul and proceed cooking until softened. Drain the ingredients well and put aside in a container.

Preheat half of the