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Leek Croquettes

Bite-sized fried croquettes, often referred to as keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These leek fritters deliver a tasty combination of rich minced beef with the gentle, sweetly mild taste of fresh leeks, making them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Wash the leeks carefully and remove the roots and the bulk of the dark green parts. Slice in half lengthways then into 1.5cm pieces. Transfer in a large skillet and cover with cold water, then heat over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and place in a mixing bowl with the beef, eggs, crumbs, dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Combine well using your palms then mold a couple of scoops into a croquette, pressing a slightly. Put on a platter and repeat for the rest of the ingredients.

Warm olive oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is sizzling, cook the croquettes in batches until crispy on all sides. (Don't overcrowd the skillet as this drops the heat of the cooking oil.) Take out the ready fritters to a tray covered with kitchen paper and let to cool.

Serve with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a genuine delight. The crispy exterior opens up to a soft interior. The spinach adds a fresh, somewhat earthy taste, while the dairy provides a deep, umami creaminess. You can substitute the cheesy element with boiled, pureed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or vegetable oil)
• Fresh lemon, to serve

For leafy greens, wash it thoroughly, discarding any stalks, and roughly chop it into sizable portions. Put in a deep pan with a small amount hot water over a medium flame. Once softened, drain in a strainer for about 15 minutes, then press out any excess liquid and reserve.

If using defrosted spinach, completely remove unwanted moisture.

Preheat the olive oil in a pan over a medium flame and cook the diced onion and garlic cloves until tender, about four minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and season with pepper and salt. Combine thoroughly until combined. If the preparation appears too loose, add some more breadcrumbs.

Using your hands, shape the preparation into oval shapes slightly larger than a nut but smaller than an large egg, and put them on a plate topped with parchment paper. Seal and cool for at least 1 hour.

In a wide pan over medium flame, heat oil to a level of about 1cm. Brown the fritters a few at a time for two to three minutes on both sides, turning so they are crispy completely, then place on paper towel.

Serve with lemon slices.

Lentil Croquettes

With their golden crust and tender interior, these fritters are not only tasty but also a wonderfully wholesome snack or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Add the dry lentils in a saucepan and fill with ample cold water. Simmer over a medium flame for about twenty minutes or until nearly done, pouring more water to ensure the legumes immersed if necessary.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and put aside in a bowl.

Warm 50% of the