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Leek Croquettes

Petite fried patties, typically referred to as keftedes, are a treasured speciality in Sephardic Jewish cooking. These particular leek fritters offer a tasty combination of hearty minced beef with the subtle, slightly sweet flavour of tender leeks, rendering them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and cut away the base and the majority of the green tops. Cut lengthwise longways then into half-inch slices. Place in a deep frying pan and fill with fresh water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and place in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, parsley and paprika and flavor liberally with salt and pepper. Mix thoroughly using your palms then form a couple of spoonfuls into a ball, flattening a little. Place on a platter and continue for the remaining of the ingredients.

Heat cooking oil in a pan to a level of about 2 centimeters over a moderate heat. When the olive oil is sizzling, cook the croquettes in small batches until golden brown on both sides. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Remove the finished patties to a plate topped with kitchen paper and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a real treat. The crunchy outside reveals a soft interior. The spinach brings a vibrant, somewhat green taste, while the grated cheese provides a savory, umami smoothness. Feel free to swap the cheese with boiled, crushed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if needed
• 3 eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

For raw spinach, wash it carefully, removing any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a bit of water over a medium flame. Once wilted, strain in a colander for about 15 mins, then squeeze out any extra water and set aside.

For previously frozen spinach, completely remove excess liquid.

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

Put the wilted spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Stir completely until combined. If the preparation seems too loose, mix in some extra breadcrumbs.

By hand, form the mixture into elongated patties slightly larger than a walnut shell but smaller than an egg, and place them on a plate topped with wax paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium heat, warm oil to a level of about 1 centimeter. Brown the patties a few at a time for two to three minutes on both sides, rotating so they are golden completely, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Patties

Featuring a golden crust and soft inside, these fritters are not only tasty but also a extremely nutritious snack or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to accompany

Put the dry lentils in a saucepan and fill with plenty of water. Boil over a medium heat for about 20 mins or until almost cooked, pouring additional water to maintain the legumes submerged if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul well and put aside in a container.

Heat a portion of the