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Leek Croquettes

Petite fried patties, commonly referred to as keftedes, stand as a treasured delicacy in Sephardic culinary traditions. These leek croquettes present a tasty combination of savory ground beef with the gentle, sweetly mild flavour of fresh leeks, and they are absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Clean the green leeks well and trim off the base and the majority of the green tops. Chop lengthwise longways then into 1.5cm pieces. Put in a large skillet and cover with cold water, then cook over a medium heat for about 20 minutes or until cooked through.

Strain the softened leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, chopped parsley and sweet paprika and season generously with pepper and salt. Mix well using your palms then form a few tablespoonfuls into a croquette, shaping a little. Put on a plate and repeat for the rest of the mixture.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, fry the croquettes in small batches until crispy on both sides. (Don't overcrowd the pan as this reduces the heat of the cooking oil.) Transfer the cooked patties to a dish topped with paper towel and permit to cool.

Present with fresh lemon.

Spinach Patties

These cheesy spinach patties are a true pleasure. The crunchy outside reveals a soft interior. The fresh spinach adds a fresh, slightly natural note, while the dairy gives a savory, savory smoothness. Feel free to swap the cheesy element with cooked, crushed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it thoroughly, discarding any tough stems, and cut into it into big pieces. Place in a deep pan with a bit of water over a medium flame. Once cooked, remove in a sieve for about a quarter hour, then press out any remaining moisture and reserve.

If using thawed frozen spinach, completely remove excess liquid.

Preheat the oil in a pan over a moderate heat and fry the diced onion and garlic until tender, about four minutes. Take off the heat.

Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, spice, red spice, breading and eggs in a large bowl and spice with salt and pepper. Stir completely until combined. If the mixture seems too wet, mix in some more crumbs.

Using your hands, shape the preparation into oval croquettes somewhat larger than a nut but smaller than an egg, and set them on a tray topped with baking paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium flame, heat olive oil to a amount of about 1cm. Fry the fritters a small batch for two to three minutes per side, rotating so they are crispy completely, then place on paper towel.

Offer with fresh lemon.

Lentil Patties

With their golden crust and moist center, these croquettes are not only tasty but also a wonderfully nutritious bite or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to serve

Add the lentils in a pan and cover with plenty of water. Boil over a medium heat for about 20 minutes or until almost cooked, adding additional water to keep the lentils immersed if necessary.

Add the cracked wheat and keep cooking until tender. Strain the mixture completely and put aside in a mixing bowl.

Warm a portion of the