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Leek Croquettes

Bite-sized crispy patties, often referred to as keftedes, stand as a beloved delicacy in Sephardic cuisine. These wonderful leek croquettes offer a flavorful blend of savory ground beef with the delicate, mildly sweet flavour of tender leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Clean the fresh leeks properly and cut away the root ends and most of the dark green parts. Chop lengthwise lengthways then into half-inch slices. Put in a large skillet and fill with water, then simmer over a medium heat for about twenty minutes or until cooked through.

Remove the water from the leeks and put in a big bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Combine completely using your palms then shape a couple of spoonfuls into a ball, shaping a little. Put on a tray and repeat for the remaining of the preparation.

Warm oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is sizzling, brown the croquettes in small groups until golden on both sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Remove the finished patties to a dish lined with kitchen paper and allow to cool.

Serve with lemon wedges.

Spinach Patties

These amazing spinach and cheese fritters are a genuine pleasure. The crispy crust gives way to a soft interior. The leafy spinach adds a fresh, moderately green taste, while the grated cheese offers a rich, savory creaminess. You can substitute the dairy cheese with cooked, crushed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to serve

When using fresh spinach, rinse it carefully, discarding any tough stems, and coarsely chop it into large chunks. Put in a big pot with a little liquid over a medium heat. Once softened, remove in a colander for about 15 minutes, then press out any extra water and put aside.

For defrosted spinach, carefully squeeze out unwanted moisture.

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

Combine the prepared spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, breading and eggs in a container and season with seasoning. Mix well until blended. If the mixture appears too wet, incorporate some extra breadcrumbs.

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

In a large frying pan over moderate heat, preheat oil to a depth of about 1 centimeter. Brown the fritters a handful for two to three minutes each side, turning so they are golden brown all over, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these croquettes are not only delicious but also a extremely wholesome bite or meal.

Yields 12

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

Place the brown lentils in a saucepan and submerge with ample cold water. Boil over a medium flame for about twenty minutes or until almost cooked, adding more water to keep the lentils covered if needed.

Stir in the burghul and keep cooking until tender. Strain the mixture well and put aside in a container.

Heat a portion of the