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Leek Croquettes

Petite pan-fried croquettes, typically known as keftedes, represent a treasured signature dish in Sephardic cuisine. These leek croquettes deliver a flavorful fusion of savory minced beef with the delicate, mildly sweet taste of tender leeks, rendering them absolutely addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Clean the leeks properly and trim off the roots and the bulk of the dark green parts. Slice into halves longways then into 1.5-centimeter slices. Put in a deep frying pan and cover with water, then cook over a medium heat for about 20 minutes or until tender.

Strain the softened leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and paprika and season well with salt and pepper. Stir thoroughly using your palms then mold a several scoops into a patty, shaping a slightly. Place on a platter and continue for the balance of the mixture.

Preheat oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the oil is ready, cook the patties in batches until crispy on both sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Take out the finished fritters to a dish covered with absorbent paper and allow to rest.

Present with lemon slices.

Spinach Croquettes

These amazing cheesy spinach patties are a real pleasure. The crunchy exterior gives way to a creamy center. The spinach adds a bright, somewhat earthy taste, while the grated cheese gives a rich, flavorful richness. It's possible to replace the cheesy element with steamed, crushed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Olive oil for pan-frying (or neutral oil)
• Fresh lemon, to garnish

For fresh spinach, rinse it thoroughly, removing any stalks, and coarsely chop it into large chunks. Transfer in a big pot with a bit of water over a moderate heat. Once cooked, drain in a colander for about a quarter hour, then remove any extra water and set aside.

When working with thawed frozen spinach, completely remove extra water.

Heat the olive oil in a pan over a moderate heat and fry the onion and garlic until softened, about 4 minutes. Take off the stove.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and beaten eggs in a container and spice with seasoning. Combine thoroughly until incorporated. If the dough seems too soft, add some extra breading.

With your fingers, mold the dough into oval shapes a bit bigger than a walnut but more compact than an large egg, and set them on a tray topped with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over moderate heat, warm oil to a depth of about half an inch. Fry the patties a handful for a couple of minutes on both sides, rotating so they are crispy everywhere, then put on paper towel.

Serve with lemon slices.

Lentil Patties

With their crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to serve

Place the brown lentils in a saucepan and fill with enough fresh water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding additional water to keep the lentils submerged if needed.

Stir in the burghul and proceed cooking until softened. Drain the mixture thoroughly and reserve in a container.

Preheat 50% of the