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Leek Croquettes

Small fried fritters, commonly referred to as keftedes, are a treasured speciality in Sephardic culinary traditions. These particular leek fritters offer a delicious blend of hearty minced beef with the subtle, slightly sweet essence of tender leeks, and they are utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Wash the leeks well and cut away the base and the majority of the green stalk. Chop lengthwise longways then into 1.5cm slices. Put in a large skillet and submerge with water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and paprika and spice liberally with pepper and salt. Combine thoroughly using your palms then shape a couple of spoonfuls into a patty, shaping a bit. Place on a tray and continue for the balance of the ingredients.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a medium flame. When the oil is hot, cook the fritters in small batches until golden brown on both sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Transfer the finished patties to a dish topped with paper towel and allow to drain.

Serve with lemon slices.

Spinach Croquettes

These spinach with cheese fritters are a true delight. The golden crust opens up to a creamy filling. The leafy spinach imparts a fresh, slightly natural note, while the grated cheese provides a rich, umami smoothness. It's possible to replace the dairy cheese with cooked, mashed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Olive oil for frying (or use vegetable oil)
• Lemon wedges, to garnish

When using leafy greens, rinse it carefully, removing any tough stems, and coarsely chop it into sizable portions. Place in a large saucepan with a small amount hot water over a moderate heat. Once cooked, strain in a sieve for about 15 mins, then squeeze out any excess liquid and set aside.

For defrosted spinach, thoroughly squeeze out extra water.

Warm the oil in a frying pan over a medium heat and saute the diced onion and garlic until softened, about four minutes. Remove from the heat.

Place the wilted spinach, sauteed onion and garlic, kefalotyri, ricotta, spice, red spice, breadcrumbs and eggs in a container and season with pepper and salt. Stir completely until incorporated. If the mixture looks too soft, incorporate some more crumbs.

By hand, mold the dough into oval shapes slightly larger than a walnut shell but less bulky than an large egg, and put them on a plate lined with parchment paper. Seal and chill for at least 1 hour.

In a large frying pan over medium heat, preheat olive oil to a amount of about half an inch. Fry the fritters a small batch for a couple of minutes on both sides, flipping so they are crispy completely, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

With their crispy exterior and tender interior, these fritters are not only delicious but also a highly healthy snack or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to serve

Put the lentils in a saucepan and submerge with plenty of water. Boil over a medium flame for about 20 mins or until almost cooked, pouring more 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 thoroughly and reserve in a mixing bowl.

Preheat half of the