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Leek Croquettes

Bite-sized pan-fried croquettes, typically known as keftedes, represent a treasured signature dish in Sephardic cooking. These leek patties deliver a delicious fusion of rich beef with the delicate, sweetly mild taste of leeks, and they are utterly crave-worthy.

Makes 12

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

Wash the fresh leeks well and cut away the base and the majority of the dark green parts. Slice into halves lengthways then into 1.5-centimeter rounds. Place in a deep pan and cover with fresh water, then cook over a moderate heat for about 20 mins or until softened.

Strain the leeks and put in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice generously with pepper and salt. Combine completely using your hands then shape a couple of tablespoonfuls into a ball, shaping a slightly. Place on a platter and continue for the remaining of the ingredients.

Heat oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is ready, brown the fritters in batches until crispy on both sides. (Do not fill the skillet as this reduces the heat of the oil.) Remove the finished fritters to a tray topped with kitchen paper and permit to rest.

Offer with fresh lemon.

Spinach Croquettes

These cheesy spinach croquettes are a genuine treat. The crispy crust reveals a smooth filling. The spinach imparts a vibrant, somewhat green flavor, while the cheese provides a rich, savory richness. It's possible to replace the cheese with cooked, pureed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon slices, to serve

For raw spinach, clean it carefully, discarding any tough stems, and cut into it into sizable portions. Put in a big pot with a small amount liquid over a moderate heat. Once softened, remove in a strainer for about a quarter hour, then press out any excess liquid and set aside.

If using defrosted spinach, carefully remove unwanted moisture.

Preheat the cooking oil in a frying pan over a medium heat and fry the onion and minced garlic until translucent, about a few minutes. Turn off the flame.

Put the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and eggs in a container and flavor with salt and pepper. Mix thoroughly until blended. If the dough looks too wet, add some additional breading.

Using your hands, mold the dough into oval shapes somewhat larger than a walnut shell but less bulky than an egg, and put them on a tray covered with wax paper. Cover and chill for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a amount of about 1cm. Brown the fritters a few at a time for two to three minutes per side, turning so they are golden brown all over, then transfer on paper towel.

Offer with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a highly healthy bite or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to serve

Place the brown lentils in a pot and submerge with enough water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding more water to maintain the pulses covered if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Strain the ingredients completely and set aside in a bowl.

Heat half of the