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Leek Croquettes

Petite fried croquettes, typically referred to as keftedes, are a cherished delicacy in Sephardic Jewish culinary traditions. These particular leek patties present a delicious blend of rich ground beef with the subtle, sweetly mild taste of fresh leeks, making them absolutely irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks properly and remove the base and the bulk of the green tops. Chop lengthwise along the length then into half-inch slices. Transfer in a deep frying pan and cover with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the cooked leeks and place in a big bowl with the beef, beaten eggs, crumbs, dill, parsley and spice and flavor liberally with salt and pepper. Combine well using your fingers then shape a few spoonfuls into a ball, flattening a bit. Set on a tray and proceed for the remaining of the preparation.

Heat olive oil in a pan to a amount of about 2cm over a moderate heat. When the olive oil is hot, cook the patties in batches until golden on both sides. (Do not fill the pan as this lowers the heat of the cooking oil.) Remove the finished patties to a plate lined with absorbent paper and allow to rest.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese croquettes are a true delight. The crispy outside reveals a soft interior. The fresh spinach imparts a bright, slightly earthy flavor, while the grated cheese provides a savory, flavorful richness. It's possible to replace the dairy cheese with boiled, crushed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon slices, to garnish

If using leafy greens, rinse it thoroughly, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a small amount hot water over a medium heat. Once wilted, strain in a strainer for about 15 minutes, then press out any remaining moisture and reserve.

When working with previously frozen spinach, carefully squeeze out excess liquid.

Warm the cooking oil in a skillet over a moderate heat and fry the onion and garlic cloves until tender, about four minutes. Take off the stove.

Place the prepared spinach, cooked onion and garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir completely until incorporated. If the mixture appears too soft, mix in some additional breadcrumbs.

With your fingers, shape the dough into elongated patties a bit bigger than a nut but smaller than an chicken egg, and put them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a amount of about 1cm. Fry the patties a handful for two to three minutes on both sides, flipping so they are crispy completely, then transfer on paper towel.

Serve with lemon wedges.

Lentil Patties

Boasting a golden crust and moist center, these croquettes are not only flavorful but also a highly healthy appetizer or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to garnish

Place the brown lentils in a pan and submerge with ample water. Boil over a moderate heat for about 20 mins or until partially softened, adding extra liquid to ensure the pulses covered if needed.

Stir in the cracked wheat and continue cooking until tender. Strain the lentils and burghul thoroughly and reserve in a container.

Heat a portion of the