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Leek Croquettes

Petite fried patties, typically referred to as keftedes, are a treasured speciality in Sephardic Jewish cooking. These particular leek fritters present a delicious combination of savory ground beef with the gentle, sweetly mild flavour of fresh leeks, and they are absolutely irresistible.

Produces 12

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

Wash the fresh leeks properly and remove the root ends and most of the green stalk. Slice into halves lengthways then into half-inch slices. Place in a deep pan and cover with water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, dill, chopped parsley and sweet paprika and spice liberally with pepper and salt. Mix completely using your palms then form a few tablespoonfuls into a croquette, flattening a little. Place on a tray and repeat for the remaining of the ingredients.

Heat cooking oil in a pan to a level of about 2 centimeters over a medium flame. When the olive oil is hot, fry the fritters in batches until golden on all sides. (Do not fill the skillet as this drops the temperature of the oil.) Remove the finished fritters to a dish topped with paper towel and let to cool.

Serve with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a real treat. The crispy exterior opens up to a creamy center. The spinach imparts a vibrant, slightly green flavor, while the cheese offers a deep, flavorful richness. It's possible to replace the cheese with steamed, pureed potato if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

For leafy greens, wash it thoroughly, discarding any stalks, and roughly chop it into big pieces. Transfer in a large saucepan with a bit of liquid over a medium flame. Once wilted, remove in a sieve for about 15 minutes, then press out any excess liquid and put aside.

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

Warm the cooking oil in a frying pan over a medium heat and fry the onion and garlic until softened, about four minutes. Turn off the flame.

Put the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with salt and pepper. Mix thoroughly until blended. If the mixture seems too loose, mix in some extra breading.

Using your hands, shape the mixture into oval shapes slightly larger than a walnut shell but smaller than an large egg, and set them on a plate topped with wax paper. Seal and chill for at least 1 hour.

In a wide pan over medium flame, warm cooking oil to a depth of about 1cm. Fry the fritters a small batch for 2–3 minutes each side, flipping so they are crispy completely, then put on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these patties are not only flavorful but also a extremely healthy snack or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon slices, to accompany

Put the dry lentils in a pan and submerge with enough cold water. Boil over a medium heat for about 20 mins or until partially softened, pouring additional water to maintain the legumes covered if needed.

Stir in the cracked wheat and keep cooking until fully cooked. Drain the ingredients completely and set aside in a mixing bowl.

Heat a portion of the