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Leek Croquettes

Bite-sized pan-fried croquettes, typically referred to as keftedes, stand as a treasured delicacy in Sephardic Jewish cuisine. These wonderful leek fritters deliver a delicious blend of rich beef with the delicate, mildly sweet taste of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the green leeks well and cut away the root ends and the majority of the green tops. Slice in half along the length then into 1.5-centimeter rounds. Transfer in a large skillet and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the softened leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice liberally with seasoning. Mix completely using your fingers then form a several tablespoonfuls into a ball, pressing a little. Place on a platter and proceed for the rest of the preparation.

Heat cooking oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the olive oil is sizzling, cook the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the cooking oil.) Take out the ready fritters to a tray lined with kitchen paper and permit to drain.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese fritters are a real pleasure. The crispy exterior gives way to a creamy center. The leafy spinach imparts a vibrant, moderately earthy note, while the dairy provides a savory, umami creaminess. It's possible to replace the cheesy element with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or sunflower oil)
• Fresh lemon, to serve

For fresh spinach, clean it thoroughly, getting rid of any stalks, and coarsely chop it into large chunks. Transfer in a big pot with a small amount hot water over a medium flame. Once cooked, strain in a sieve for about 15 minutes, then press out any extra water and reserve.

When working with defrosted spinach, completely squeeze out extra water.

Preheat the olive oil in a pan over a moderate heat and cook the onion and minced garlic until translucent, about 4 minutes. Take off the flame.

Place the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Combine thoroughly until combined. If the mixture appears too wet, add some additional breadcrumbs.

Using your hands, form the dough into elongated patties a bit bigger than a walnut but less bulky than an egg, and place them on a plate lined with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over moderate heat, heat cooking oil to a depth of about 1 centimeter. Brown the fritters a small batch for 2–3 minutes per side, turning so they are crispy everywhere, then put on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully nutritious snack or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to accompany

Place the lentils in a pot and fill with ample cold water. Simmer over a medium flame for about 20 minutes or until almost cooked, pouring additional water to keep the lentils immersed if needed.

Add the burghul and continue cooking until tender. Drain the ingredients thoroughly and put aside in a container.

Preheat half of the