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Leek Croquettes

Small fried patties, commonly referred to as keftedes, stand as a cherished speciality in Sephardic cuisine. These particular leek patties offer a delicious fusion of savory minced beef with the subtle, mildly sweet essence of leeks, making them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to serve

Thoroughly wash the leeks well and cut away the roots and most of the green tops. Cut in half lengthways then into half-inch pieces. Place in a large skillet and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Remove the water from the leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and season well with seasoning. Combine well using your hands then form a several scoops into a patty, flattening a little. Set on a plate and repeat for the remaining of the ingredients.

Preheat olive oil in a frying pan to a level of about ¾ inch over a moderate heat. When the olive oil is sizzling, brown the patties in small groups until golden on all sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the cooked patties to a tray topped with kitchen paper and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These spinach and cheese croquettes are a real pleasure. The crispy outside reveals a smooth interior. The leafy spinach brings a vibrant, slightly green flavor, while the grated cheese offers a savory, savory smoothness. You can substitute the cheese with cooked, pureed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 large eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

If using fresh spinach, wash it well, removing any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount liquid over a moderate heat. Once wilted, drain in a strainer for about a quarter hour, then press out any remaining moisture and reserve.

For thawed frozen spinach, completely press out unwanted moisture.

Warm the olive oil in a skillet over a moderate heat and fry the onion and garlic until translucent, about 4 minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and flavor with pepper and salt. Combine thoroughly until incorporated. If the mixture seems too soft, incorporate some more breading.

Using your hands, form the preparation into oval croquettes slightly larger than a nut but less bulky than an egg, and set them on a plate topped with parchment paper. Wrap and cool for at least one hour.

In a big skillet over medium flame, preheat cooking oil to a level of about half an inch. Brown the patties a small batch for a couple of minutes on both sides, turning so they are golden all over, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

With their crispy exterior and soft inside, these croquettes are not only tasty but also a extremely wholesome snack or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a pot and cover with enough cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, pouring more water to ensure the legumes submerged if necessary.

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

Warm a portion of the