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Leek Croquettes

Bite-sized crispy patties, commonly known as keftedes, stand as a beloved speciality in Sephardic cooking. These wonderful leek patties deliver a flavorful blend of hearty ground beef with the delicate, mildly sweet flavour of leeks, and they are truly addictive.

Produces 12

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

Thoroughly wash the fresh leeks properly and remove the base and most of the green tops. Slice in half along the length then into half-inch pieces. Transfer in a deep frying pan and fill with water, then cook over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and transfer in a mixing bowl with the beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and spice and flavor generously with seasoning. Stir completely using your hands then form a several spoonfuls into a ball, pressing a slightly. Set on a tray and repeat for the rest of the mixture.

Preheat oil in a skillet to a level of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the croquettes in small batches until crispy on each side. (Do not fill the pan as this lowers the heat of the oil.) Transfer the cooked fritters to a tray lined with paper towel and permit to drain.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a true delight. The crunchy crust opens up to a smooth filling. The spinach brings a bright, moderately natural flavor, while the cheese offers a savory, savory richness. Feel free to swap the dairy cheese with boiled, pureed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

When using fresh spinach, clean it well, removing any hard stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a small amount liquid over a moderate heat. Once cooked, remove in a strainer for about 15 minutes, then remove any remaining moisture and reserve.

For previously frozen spinach, thoroughly squeeze out extra water.

Warm the oil in a pan over a moderate heat and cook the onion and garlic cloves until translucent, about a few minutes. Remove from the heat.

Place the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Stir completely until blended. If the dough appears too wet, incorporate some extra breading.

By hand, form the dough into oval shapes somewhat larger than a walnut but less bulky than an egg, and set them on a baking sheet topped with parchment paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium flame, preheat olive oil to a amount of about 1cm. Fry the patties a small batch for two to three minutes each side, rotating so they are golden completely, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a extremely nutritious bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to garnish

Place the lentils in a pan and fill with enough water. Boil over a medium heat for about twenty minutes or until nearly done, including more water to maintain the pulses submerged if required.

Mix in the burghul and keep cooking until tender. Drain the ingredients well and put aside in a bowl.

Warm 50% of the