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Leek Croquettes

Bite-sized pan-fried croquettes, typically known as keftedes, are a cherished speciality in Sephardic cuisine. These wonderful leek patties present a tasty fusion of hearty ground beef with the subtle, sweetly mild taste of tender leeks, and they are utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to serve

Thoroughly wash the leeks carefully and trim off the root ends and the majority of the dark green parts. Chop in half lengthways then into 1.5-centimeter slices. Put in a deep frying pan and submerge with cold water, then heat over a medium heat for about twenty minutes or until softened.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and season liberally with pepper and salt. Stir well using your hands then mold a several scoops into a patty, shaping a bit. Place on a tray and proceed for the rest of the ingredients.

Warm oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is sizzling, cook the croquettes in batches until golden brown on both sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Remove the cooked fritters to a dish topped with absorbent paper and let to drain.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a genuine treat. The golden exterior opens up to a soft interior. The leafy spinach brings a vibrant, somewhat green taste, while the dairy gives a rich, savory creaminess. It's possible to replace the cheese with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

If using leafy greens, wash it well, removing any stalks, and roughly chop it into large chunks. Transfer in a big pot with a little water over a medium flame. Once softened, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve.

When working with defrosted spinach, completely press out unwanted moisture.

Heat the olive oil in a frying pan over a moderate heat and fry the onion and garlic until translucent, about a few minutes. Turn off the heat.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Combine well until combined. If the mixture looks too loose, incorporate some extra crumbs.

By hand, shape the dough into oval croquettes slightly larger than a nut but smaller than an egg, and place them on a tray lined with parchment paper. Cover and chill for at least one hour.

In a large frying pan over medium heat, preheat cooking oil to a depth of about 1cm. Cook the croquettes a handful for two to three minutes on both sides, flipping so they are golden completely, then transfer on paper towel.

Serve with lemon wedges.

Lentil Croquettes

With their golden crust and moist center, these patties are not only tasty but also a highly wholesome snack or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to garnish

Put the brown lentils in a pan and submerge with plenty of cold water. Simmer over a medium flame for about 20 mins or until nearly done, pouring extra liquid to maintain the lentils submerged if needed.

Stir in the bulgur wheat and continue cooking until softened. Drain the mixture well and reserve in a bowl.

Heat half of the