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Leek Croquettes

Small fried croquettes, often referred to as keftedes, represent a treasured speciality in Sephardic Jewish culinary traditions. These particular leek fritters deliver a flavorful fusion of savory beef with the subtle, sweetly mild flavour of tender leeks, and they are absolutely irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Clean the leeks well and cut away the roots and most of the green tops. Slice in half longways then into 1.5cm pieces. Place in a deep frying pan and fill with cold water, then heat over a medium flame for about 20 minutes or until softened.

Remove the water from the leeks and place in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, chopped parsley and sweet paprika and season well with seasoning. Stir thoroughly using your palms then form a several spoonfuls into a croquette, shaping a little. Place on a plate and proceed for the balance of the mixture.

Preheat olive oil in a skillet to a level of about ¾ inch over a moderate heat. When the olive oil is hot, cook the croquettes in small batches until golden on both sides. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Transfer the cooked croquettes to a tray lined with paper towel and permit to rest.

Serve with fresh lemon.

Spinach Croquettes

These cheesy spinach fritters are a real delight. The golden crust opens up to a soft center. The leafy spinach imparts a bright, moderately natural note, while the grated cheese offers a deep, savory richness. You can substitute the cheesy element with boiled, pureed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

When using raw spinach, wash it well, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a deep pan with a little hot water over a medium heat. Once softened, remove in a colander for about 15 minutes, then remove any extra water and set aside.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

Heat the oil in a skillet over a medium flame and fry the onion and minced garlic until translucent, about 4 minutes. Remove from the heat.

Put the prepared spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and season with salt and pepper. Stir thoroughly until blended. If the mixture appears too soft, incorporate some additional breadcrumbs.

Using your hands, shape the preparation into oval shapes slightly larger than a walnut but less bulky than an egg, and place them on a tray topped with wax paper. Seal and cool for at least 1 hour.

In a wide pan over medium flame, warm oil to a amount of about half an inch. Fry the patties a few at a time for two to three minutes on both sides, flipping so they are crispy everywhere, then place on paper towel.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and tender interior, these croquettes are not only delicious but also a highly nutritious appetizer or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to serve

Place the dry lentils in a pot and fill with enough cold water. Cook over a moderate heat for about 20 minutes or until partially softened, including more water to maintain the pulses immersed if needed.

Add the burghul and keep cooking until softened. Remove the water from the mixture completely and reserve in a mixing bowl.

Warm half of the