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Leek Patties

Petite pan-fried fritters, commonly called keftedes, stand as a beloved speciality in Sephardic cuisine. These leek fritters deliver a tasty combination of rich beef with the gentle, slightly sweet essence of leeks, and they are utterly addictive.

Produces 12

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

Wash the leeks carefully and trim off the root ends and the majority of the green stalk. Cut in half along the length then into 1.5cm rounds. Put in a deep frying pan and submerge with water, then simmer over a moderate heat for about twenty minutes or until softened.

Strain the cooked leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and season liberally with pepper and salt. Combine thoroughly using your hands then shape a few tablespoonfuls into a croquette, pressing a little. Put on a platter and continue for the balance of the mixture.

Warm cooking oil in a skillet to a level of about ¾ inch over a medium flame. When the olive oil is sizzling, fry the patties in batches until golden brown on all sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Remove the ready croquettes to a dish topped with kitchen paper and allow to drain.

Offer with lemon wedges.

Spinach Croquettes

These cheesy spinach croquettes are a true pleasure. The golden crust reveals a smooth interior. The fresh spinach brings a vibrant, slightly natural flavor, while the grated cheese provides a savory, flavorful creaminess. Feel free to swap the cheesy element with steamed, mashed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon wedges, to serve

If using raw spinach, clean it thoroughly, removing any stalks, and coarsely chop it into large chunks. Put in a deep pan with a small amount hot water over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then squeeze out any extra water and set aside.

If using previously frozen spinach, thoroughly remove unwanted moisture.

Warm the oil in a frying pan over a moderate heat and fry the diced onion and minced garlic until softened, about 4 minutes. Turn off the heat.

Put the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and spice with seasoning. Stir well until incorporated. If the preparation appears too wet, add some more breading.

By hand, mold the dough into elongated patties a bit bigger than a walnut but smaller than an chicken egg, and set them on a tray topped with parchment paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium heat, preheat olive oil to a amount of about half an inch. Fry the croquettes a handful for 2–3 minutes on both sides, rotating so they are golden all over, then put on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these croquettes are not only delicious but also a extremely nutritious bite or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to accompany

Add the dry lentils in a pot and cover with ample fresh water. Cook over a moderate heat for about twenty minutes or until nearly done, adding extra liquid to maintain the pulses covered if required.

Mix in the cracked wheat and continue cooking until tender. Drain the mixture well and reserve in a bowl.

Preheat a portion of the