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Leek Croquettes

Small crispy fritters, commonly known as keftedes, represent a cherished signature dish in Sephardic cooking. These particular leek patties offer a delicious blend of rich minced beef with the subtle, sweetly mild essence of leeks, rendering them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry 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 trim off the base and the majority of the green tops. Cut in half lengthways then into 1.5-centimeter rounds. Transfer in a deep pan and submerge with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and transfer in a mixing bowl with the minced beef, beaten eggs, crumbs, dill, parsley and spice and spice well with salt and pepper. Mix completely using your fingers then shape a few spoonfuls into a croquette, shaping a bit. Set on a plate and continue for the rest of the ingredients.

Warm olive oil in a frying pan to a level of about 2cm over a medium flame. When the heated oil is sizzling, fry the fritters in small groups until golden brown on each side. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Transfer the finished croquettes to a tray covered with absorbent paper and let to rest.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese croquettes are a true delight. The crunchy exterior reveals a creamy filling. The fresh spinach adds a vibrant, slightly green note, while the cheese provides a deep, savory richness. It's possible to replace the cheese with cooked, mashed potato if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to serve

If using fresh spinach, rinse it well, discarding any tough stems, and roughly chop it into big pieces. Place in a big pot with a bit of water over a medium flame. Once wilted, strain in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

For defrosted spinach, thoroughly remove excess liquid.

Preheat the cooking oil in a frying pan over a moderate heat and cook the chopped onion and garlic until tender, about a few minutes. Take off the flame.

Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir well until incorporated. If the preparation looks too loose, add some additional crumbs.

By hand, mold the dough into elongated patties a bit bigger than a nut but less bulky than an large egg, and put them on a plate covered with baking paper. Seal and refrigerate for at least one hour.

In a big skillet over moderate heat, warm oil to a level of about 1 centimeter. Cook the patties a handful for a couple of minutes on both sides, turning so they are golden completely, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crispy exterior and soft inside, these fritters are not only delicious but also a wonderfully healthy snack or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to serve

Put the lentils in a pan and fill with enough water. Boil over a moderate heat for about twenty minutes or until nearly done, including additional water to keep the pulses submerged if necessary.

Stir in the burghul and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a container.

Warm 50% of the