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Leek Croquettes

Small fried fritters, typically called keftedes, are a cherished speciality in Sephardic cooking. These wonderful leek croquettes present a flavorful fusion of savory beef with the subtle, sweetly mild essence of leeks, rendering them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks carefully and remove the base and most of the dark green parts. Slice lengthwise lengthways then into half-inch slices. Transfer in a large skillet and submerge with cold water, then simmer over a medium flame for about 20 mins or until cooked through.

Strain the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Mix thoroughly using your palms then shape a several scoops into a croquette, shaping a slightly. Put on a plate and proceed for the balance of the ingredients.

Heat cooking oil in a skillet to a amount of about 2cm over a moderate heat. When the heated oil is sizzling, cook the patties in small groups until crispy on each side. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Take out the cooked patties to a plate lined with absorbent paper and let to drain.

Present with lemon slices.

Spinach Patties

These delightful spinach and cheese patties are a genuine delight. The crunchy exterior opens up to a smooth center. The leafy spinach brings a bright, slightly natural note, while the dairy provides a deep, flavorful richness. It's possible to replace the cheesy element with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if needed
• 3 eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

For leafy greens, rinse it carefully, discarding any hard stems, and coarsely chop it into sizable portions. Put in a large saucepan with a small amount hot water over a medium flame. Once softened, strain in a colander for about 15 minutes, then squeeze out any excess liquid and reserve.

When working with previously frozen spinach, thoroughly squeeze out extra water.

Warm the oil in a skillet over a medium heat and fry the diced onion and garlic until tender, about a few minutes. Take off the stove.

Put the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with seasoning. Mix completely until blended. If the preparation seems too soft, mix in some additional breading.

By hand, mold the mixture into oval shapes a bit bigger than a nut but more compact than an chicken egg, and set them on a baking sheet covered with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium flame, heat oil to a level of about 1 centimeter. Brown the fritters a few at a time for a couple of minutes per side, flipping so they are golden all over, then put on paper towel.

Present with lemon slices.

Lentil Patties

With their crunchy outside and moist center, these croquettes are not only flavorful but also a extremely nutritious appetizer or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to garnish

Put the dry lentils in a pan and fill with enough fresh water. Cook over a moderate heat for about 20 mins or until nearly done, adding more water to ensure the pulses covered if needed.

Stir in the burghul and keep cooking until fully cooked. Strain the mixture thoroughly and reserve in a container.

Preheat half of the