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Leek Croquettes

Petite pan-fried patties, typically called keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These leek fritters deliver a delicious fusion of rich beef with the subtle, sweetly mild taste of leeks, making them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to accompany

Thoroughly wash the green leeks carefully and trim off the roots and most of the green tops. Cut lengthwise lengthways then into half-inch rounds. Put in a deep pan and submerge with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Strain the softened leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and flavor well with salt and pepper. Mix well using your fingers then mold a few tablespoonfuls into a patty, pressing a slightly. Set on a tray and continue for the balance of the preparation.

Heat olive oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the patties in small batches until crispy on all sides. (Do not fill the skillet as this lowers the temperature of the oil.) Take out the finished patties to a dish lined with kitchen paper and let to rest.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese patties are a real treat. The crunchy crust opens up to a creamy center. The fresh spinach imparts a bright, somewhat natural taste, while the dairy offers a deep, savory richness. It's possible to replace the cheese with boiled, mashed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, wash it thoroughly, discarding any tough stems, and cut into it into big pieces. Transfer in a big pot with a little hot water over a medium heat. Once softened, strain in a colander for about a quarter hour, then squeeze out any excess liquid and put aside.

If using previously frozen spinach, thoroughly squeeze out extra water.

Warm the olive oil in a pan over a medium flame and cook the chopped onion and garlic cloves until softened, about 4 minutes. Turn off the heat.

Put the prepared spinach, cooked onion and sauteed garlic, hard cheese, ricotta, spice, red spice, breadcrumbs and eggs in a container and season with seasoning. Combine completely until incorporated. If the dough seems too soft, incorporate some additional crumbs.

Using your hands, form the dough into oval croquettes a bit bigger than a walnut shell but smaller than an large egg, and put them on a baking sheet topped with baking paper. Cover and chill for at least 1 hour.

In a large frying pan over medium flame, heat olive oil to a level of about 1 centimeter. Fry the patties a handful for a couple of minutes per side, flipping so they are golden brown completely, then transfer on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only flavorful but also a extremely healthy snack or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to garnish

Add the brown lentils in a saucepan and fill with enough cold water. Boil over a medium heat for about twenty minutes or until almost cooked, pouring extra liquid to maintain the pulses covered if needed.

Stir in the bulgur wheat and proceed cooking until tender. Strain the mixture completely and set aside in a mixing bowl.

Heat 50% of the