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Leek Patties

Small crispy croquettes, often known as keftedes, represent a treasured signature dish in Sephardic cooking. These wonderful leek patties deliver a flavorful blend of rich minced beef with the gentle, mildly sweet essence of tender leeks, and they are absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks carefully and trim off the roots and most of the dark green parts. Chop into halves longways then into 1.5-centimeter rounds. Place in a deep frying pan and submerge with water, then heat over a medium flame for about 20 mins or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, parsley and spice and season well with pepper and salt. Mix completely using your hands then mold a few spoonfuls into a ball, pressing a slightly. Put on a plate and continue for the remaining of the preparation.

Warm cooking oil in a pan to a amount of about 2 centimeters over a medium flame. When the oil is hot, cook the fritters in small batches until crispy on each side. (Do not fill the skillet as this lowers the temperature of the oil.) Remove the cooked patties to a plate topped with absorbent paper and allow to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach fritters are a real delight. The crispy outside reveals a soft center. The leafy spinach brings a bright, somewhat earthy note, while the grated cheese offers a deep, umami creaminess. Feel free to swap the cheesy element with boiled, pureed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to serve

If using fresh spinach, clean it carefully, discarding any hard stems, and cut into it into large chunks. Transfer in a big pot with a little liquid over a medium flame. Once cooked, drain in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

When working with previously frozen spinach, completely press out excess liquid.

Preheat the olive oil in a skillet over a medium flame and saute the onion and garlic cloves until translucent, about 4 minutes. Take off the heat.

Put the cooked spinach, fried onion and softened garlic, kefalotyri, ricotta, spice, sweet paprika, breading and beaten eggs in a large bowl and flavor with pepper and salt. Combine thoroughly until incorporated. If the dough appears too wet, incorporate some extra breadcrumbs.

Using your hands, mold the dough into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and set them on a plate covered with wax paper. Seal and refrigerate for at least one hour.

In a wide pan over medium flame, heat oil to a depth of about 1 centimeter. Fry the patties a few at a time for two to three minutes on both sides, rotating so they are crispy everywhere, then transfer on paper towel.

Offer with fresh lemon.

Kroketes Fakes

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

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to accompany

Add the brown lentils in a saucepan and submerge with ample water. Simmer over a moderate heat for about 20 minutes or until nearly done, adding additional water to maintain the lentils submerged if needed.

Add the bulgur wheat and continue cooking until fully cooked. Remove the water from the mixture well and set aside in a container.

Heat half of the