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Leek Croquettes

Petite fried croquettes, typically called keftedes, are a beloved delicacy in Sephardic Jewish cuisine. These wonderful leek croquettes present a tasty blend of savory beef with the subtle, sweetly mild taste of tender leeks, rendering them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the green leeks well and remove the base and most of the green tops. Chop lengthwise longways then into half-inch rounds. Transfer in a large skillet and cover with water, then cook over a medium heat for about 20 minutes or until tender.

Strain the cooked leeks and transfer in a big bowl with the ground beef, eggs, crumbs, fresh dill, parsley and sweet paprika and spice generously with pepper and salt. Mix completely using your fingers then shape a several scoops into a ball, shaping a slightly. Put on a tray and continue for the balance of the ingredients.

Preheat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is ready, brown the croquettes in batches until golden brown on each side. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the ready fritters to a tray covered with kitchen paper and allow to rest.

Present with fresh lemon.

Spinach Croquettes

These cheesy spinach croquettes are a real delight. The crispy crust reveals a creamy filling. The fresh spinach imparts a vibrant, somewhat earthy note, while the cheese offers a savory, savory richness. You can substitute the cheese with boiled, pureed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon wedges, to accompany

For raw spinach, wash it thoroughly, removing any tough stems, and roughly chop it into sizable portions. Place in a deep pan with a little water over a moderate heat. Once softened, drain in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

When working with defrosted spinach, carefully remove unwanted moisture.

Heat the cooking oil in a frying pan over a medium heat and saute the diced onion and garlic cloves until tender, about 4 minutes. Remove from the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, spice, red spice, dry crumbs and beaten eggs in a container and flavor with pepper and salt. Stir thoroughly until combined. If the mixture appears too wet, add some extra breading.

With your fingers, form the mixture into oval shapes a bit bigger than a nut but smaller than an chicken egg, and place them on a baking sheet topped with baking paper. Cover and cool for at least 1 hour.

In a big skillet over medium flame, heat olive oil to a depth of about half an inch. Fry the patties a handful for two to three minutes each side, rotating so they are golden brown completely, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and moist center, these fritters are not only delicious but also a wonderfully wholesome snack or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a pan and submerge with enough fresh water. Boil over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to keep the legumes submerged if necessary.

Add the bulgur wheat and continue cooking until tender. Drain the ingredients thoroughly and reserve in a container.

Preheat 50% of the