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Leek Patties

Small fried patties, typically called keftedes, stand as a beloved delicacy in Sephardic cooking. These particular leek croquettes offer a tasty combination of hearty ground beef with the delicate, slightly sweet taste of fresh leeks, making them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and trim off the roots and the bulk of the green stalk. Slice lengthwise along the length then into 1.5cm rounds. Place in a deep frying pan and cover with cold water, then heat over a medium heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and paprika and spice well with seasoning. Combine thoroughly using your palms then mold a few tablespoonfuls into a patty, flattening a bit. Set on a platter and continue for the rest of the preparation.

Heat olive oil in a frying pan to a level of about 2cm over a medium heat. When the olive oil is hot, cook the fritters in batches until crispy on each side. (Avoid overcrowding the pan as this lowers the heat of the oil.) Take out the finished patties to a dish covered with kitchen paper and permit to cool.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese patties are a true pleasure. The crunchy crust gives way to a soft filling. The leafy spinach imparts a fresh, somewhat natural taste, while the dairy provides a savory, flavorful richness. Feel free to swap the cheese with steamed, pureed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to serve

If using raw spinach, wash it well, discarding any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a little hot water over a moderate heat. Once wilted, strain in a strainer for about 15 minutes, then press out any excess liquid and reserve.

For previously frozen spinach, carefully remove unwanted moisture.

Preheat the oil in a skillet over a medium flame and saute the chopped onion and minced garlic until translucent, about four minutes. Remove from the stove.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, dry crumbs and eggs in a large bowl and spice with seasoning. Combine completely until combined. If the dough looks too wet, add some extra crumbs.

With your fingers, mold the preparation into elongated patties a bit bigger than a walnut shell but more compact than an chicken egg, and place them on a baking sheet covered with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over medium heat, warm olive oil to a depth of about 1cm. Fry the croquettes a small batch for two to three minutes each side, flipping so they are crispy all over, then transfer on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and moist center, these croquettes are not only flavorful but also a highly nutritious bite or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to preference
• Yogurt and lemon wedges, to serve

Add the lentils in a pan and fill with plenty of cold water. Simmer over a moderate heat for about 20 mins or until partially softened, including more water to maintain the legumes covered if required.

Mix in the burghul and keep cooking until fully cooked. Remove the water from the ingredients well and put aside in a mixing bowl.

Heat half of the