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Leek Croquettes

Petite crispy patties, typically called keftedes, represent a beloved speciality in Sephardic Jewish cuisine. These leek patties deliver a delicious blend of savory ground beef with the gentle, mildly sweet taste of leeks, making them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and trim off the base and the majority of the dark green parts. Slice into halves along the length then into 1.5-centimeter slices. Put in a deep frying pan and fill with water, then simmer over a moderate heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and spice and spice well with salt and pepper. Combine completely using your palms then form a several scoops into a croquette, pressing a little. Set on a platter and proceed for the remaining of the mixture.

Heat oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is sizzling, fry the patties in small groups until golden on all sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Take out the cooked fritters to a dish topped with kitchen paper and allow to drain.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese fritters are a genuine delight. The crunchy crust opens up to a smooth center. The spinach adds a bright, slightly natural taste, while the cheese gives a savory, savory smoothness. It's possible to replace the dairy cheese with cooked, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

When using leafy greens, wash it carefully, discarding any hard stems, and cut into it into sizable portions. Place in a big pot with a bit of liquid over a moderate heat. Once softened, remove in a strainer for about a quarter hour, then press out any remaining moisture and set aside.

When working with thawed frozen spinach, carefully remove excess liquid.

Heat the olive oil in a pan over a medium heat and saute the onion and garlic until softened, about a few minutes. Remove from the flame.

Place the cooked spinach, cooked onion and softened garlic, hard cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a large bowl and spice with pepper and salt. Stir thoroughly until combined. If the dough seems too wet, add some extra breading.

With your fingers, mold the dough into oval shapes slightly larger than a walnut shell but smaller than an chicken egg, and set them on a plate lined with baking paper. Cover and cool for at least one hour.

In a large frying pan over medium flame, preheat cooking oil to a level of about 1 centimeter. Cook the patties a handful for a couple of minutes on both sides, turning so they are crispy everywhere, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

With their golden crust and moist center, these patties are not only delicious but also a wonderfully wholesome snack or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to serve

Place the dry lentils in a saucepan and submerge with plenty of cold water. Simmer over a medium heat for about 20 mins or until partially softened, pouring more water to maintain the legumes submerged if necessary.

Stir in the cracked wheat and proceed cooking until softened. Strain the mixture completely and set aside in a bowl.

Heat 50% of the