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Leek Croquettes

Petite pan-fried fritters, often called keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These leek patties deliver a tasty fusion of rich beef with the gentle, mildly sweet essence of leeks, making them truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks well and remove the base and most of the green tops. Chop into halves longways then into half-inch pieces. Transfer in a large skillet and fill with cold water, then heat over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and season liberally with salt and pepper. Stir well using your hands then form a several tablespoonfuls into a croquette, shaping a little. Place on a platter and repeat for the remaining of the mixture.

Preheat olive oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, cook the croquettes in batches until golden on all sides. (Do not fill the frying pan as this lowers the oil temperature of the cooking oil.) Take out the cooked croquettes to a tray covered with kitchen paper and permit to rest.

Present with lemon slices.

Spinach Croquettes

These spinach with cheese patties are a real pleasure. The crispy crust opens up to a creamy filling. The spinach adds a fresh, moderately natural note, while the cheese gives a rich, savory creaminess. It's possible to replace the dairy cheese with cooked, mashed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon slices, to serve

If using raw spinach, clean it carefully, removing any stalks, and roughly chop it into big pieces. Put in a big pot with a small amount liquid over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then press out any excess liquid and reserve.

If using thawed frozen spinach, thoroughly remove excess liquid.

Preheat the oil in a skillet over a medium flame and saute the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Combine the prepared spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and flavor with seasoning. Mix well until incorporated. If the preparation looks too loose, mix in some more breadcrumbs.

With your fingers, shape the dough into elongated patties somewhat larger than a walnut but more compact than an egg, and set them on a plate lined with baking paper. Seal and chill for at least one hour.

In a large frying pan over moderate heat, heat olive oil to a level of about half an inch. Brown the patties a handful for a couple of minutes on both sides, turning so they are golden brown all over, then transfer on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a extremely healthy appetizer or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to accompany

Put the lentils in a pan and fill with ample water. Cook over a medium heat for about 20 mins or until almost cooked, pouring additional water to maintain the pulses immersed if needed.

Stir in the burghul and keep cooking until softened. Remove the water from the ingredients well and put aside in a container.

Warm half of the