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Leek Croquettes

Petite crispy croquettes, typically called keftedes, stand as a beloved speciality in Sephardic cooking. These particular leek fritters present a flavorful blend of rich minced beef with the delicate, slightly sweet essence of leeks, making them truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Clean the leeks properly and trim off the roots and the bulk of the green stalk. Slice into halves lengthways then into 1.5-centimeter slices. Place in a large skillet and cover with cold water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor generously with pepper and salt. Combine completely using your fingers then shape a several spoonfuls into a croquette, pressing a little. Set on a plate and repeat for the rest of the ingredients.

Preheat oil in a frying pan to a depth of about 2cm over a medium heat. When the olive oil is sizzling, fry the croquettes in small batches until crispy on each side. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Take out the finished fritters to a dish topped with kitchen paper and let to cool.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese croquettes are a real delight. The golden crust reveals a soft center. The fresh spinach adds a bright, slightly earthy note, while the cheese gives a rich, savory richness. You can substitute the cheesy element with steamed, pureed potato if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Oil for pan-frying (or sunflower oil)
• Lemon wedges, to garnish

When using fresh spinach, clean it well, getting rid of any tough stems, and cut into it into sizable portions. Place in a deep pan with a little liquid over a medium heat. Once cooked, strain in a strainer for about 15 minutes, then remove any excess liquid and set aside.

When working with previously frozen spinach, thoroughly squeeze out extra water.

Warm the oil in a frying pan over a moderate heat and cook the chopped onion and garlic until translucent, about a few minutes. Turn off the stove.

Combine the prepared spinach, fried onion and garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a large bowl and season with pepper and salt. Combine well until combined. If the preparation seems too soft, mix in some additional crumbs.

Using your hands, shape the preparation into elongated patties slightly larger than a nut but more compact than an egg, and place them on a plate topped with baking paper. Cover and cool for at least one hour.

In a wide pan over medium heat, heat cooking oil to a depth of about 1 centimeter. Cook the fritters a few at a time for two to three minutes each side, rotating so they are crispy everywhere, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these patties are not only delicious but also a extremely nutritious appetizer or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and fill with enough fresh water. Boil over a medium flame for about twenty minutes or until almost cooked, pouring additional water to maintain the lentils covered if necessary.

Add the burghul and continue cooking until softened. Strain the lentils and burghul thoroughly and put aside in a bowl.

Warm 50% of the