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Leek Croquettes

Small crispy patties, typically referred to as keftedes, are a beloved delicacy in Sephardic cooking. These particular leek patties present a delicious blend of rich minced beef with the subtle, mildly sweet taste of fresh leeks, rendering them utterly irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to garnish

Clean the leeks carefully and trim off the root ends and the majority of the dark green parts. Slice lengthwise longways then into 1.5-centimeter slices. Put in a deep frying pan and cover with fresh water, then heat over a moderate heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Mix completely using your palms then mold a few tablespoonfuls into a croquette, flattening a little. Put on a platter and continue for the balance of the mixture.

Preheat olive oil in a pan to a amount of about 2cm over a moderate heat. When the oil is sizzling, fry the croquettes in small batches until golden on each side. (Do not fill the skillet as this reduces the heat of the oil.) Remove the cooked patties to a tray lined with kitchen paper and permit to rest.

Present with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese fritters are a real pleasure. The crunchy crust reveals a creamy center. The leafy spinach brings a fresh, moderately natural note, while the grated cheese gives a rich, flavorful smoothness. Feel free to swap the dairy cheese with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

For leafy greens, clean it carefully, getting rid of any tough stems, and cut into it into large chunks. Place in a large saucepan with a little water over a moderate heat. Once softened, remove in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with defrosted spinach, thoroughly squeeze out excess liquid.

Preheat the cooking oil in a skillet over a moderate heat and cook the chopped onion and minced garlic until tender, about four minutes. Remove from the heat.

Put the cooked spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine well until blended. If the dough looks too loose, incorporate some additional crumbs.

With your fingers, mold the preparation into oval shapes a bit bigger than a walnut but more compact than an egg, and set them on a baking sheet covered with baking paper. Seal and cool for at least 1 hour.

In a wide pan over medium flame, heat oil to a depth of about half an inch. Brown the patties a small batch for 2–3 minutes per side, turning so they are golden brown everywhere, then put on paper towel.

Present with fresh lemon.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only tasty but also a extremely wholesome appetizer or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to garnish

Place the dry lentils in a pot and cover with plenty of water. Boil over a medium flame for about twenty minutes or until almost cooked, including additional water to keep the pulses covered if needed.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the ingredients well and put aside in a bowl.

Heat a portion of the