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Leek Patties

Petite fried croquettes, typically referred to as keftedes, stand as a cherished delicacy in Sephardic cuisine. These particular leek patties present a flavorful fusion of rich beef with the gentle, sweetly mild taste of tender leeks, making them truly addictive.

Yields 12

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

Clean the green leeks well and cut away the roots and most of the green tops. Chop in half lengthways then into 1.5cm slices. Put in a large skillet and cover with fresh water, then cook over a medium heat for about 20 minutes or until softened.

Strain the softened leeks and place in a big bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor liberally with salt and pepper. Stir well using your fingers then mold a several scoops into a ball, flattening a little. Put on a platter and repeat for the balance of the ingredients.

Warm olive oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the croquettes in batches until golden brown on all sides. (Avoid overcrowding the frying pan as this reduces the temperature of the cooking oil.) Remove the ready fritters to a tray covered with absorbent paper and allow to drain.

Serve with lemon wedges.

Spinach Croquettes

These spinach and cheese croquettes are a genuine delight. The crunchy outside gives way to a smooth filling. The spinach adds a vibrant, slightly green flavor, while the cheese provides a deep, umami creaminess. You can substitute the cheese with boiled, mashed spuds if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Olive oil for frying (or neutral oil)
• Lemon slices, to serve

When using fresh spinach, rinse it carefully, getting rid of any hard stems, and roughly chop it into sizable portions. Transfer in a deep pan with a small amount hot water over a medium heat. Once softened, drain in a sieve for about a quarter hour, then squeeze out any remaining moisture and set aside.

If using previously frozen spinach, completely press out unwanted moisture.

Preheat the oil in a skillet over a moderate heat and cook the diced onion and garlic until tender, about four minutes. Turn off the stove.

Place the wilted spinach, cooked onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a container and flavor with seasoning. Mix completely until blended. If the preparation seems too wet, mix in some more crumbs.

With your fingers, mold the mixture into elongated patties somewhat larger than a walnut shell but smaller than an chicken egg, and set them on a plate lined with parchment paper. Cover and cool for at least 1 hour.

In a big skillet over medium flame, heat olive oil to a amount of about half an inch. Fry the patties a small batch for two to three minutes on both sides, turning so they are golden all over, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome appetizer or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to serve

Place the brown lentils in a pan and cover with ample cold water. Boil over a medium flame for about twenty minutes or until partially softened, adding more water to ensure the lentils immersed if necessary.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the mixture thoroughly and reserve in a container.

Warm 50% of the