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Leek Croquettes

Small crispy patties, commonly called keftedes, stand as a beloved signature dish in Sephardic cuisine. These particular leek patties deliver a tasty blend of rich beef with the delicate, sweetly mild essence of leeks, rendering them truly irresistible.

Yields 12

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

Clean the fresh leeks well and cut away the base and the majority of the green stalk. Slice in half lengthways then into half-inch slices. Transfer in a deep pan and submerge with cold water, then cook over a medium heat for about 20 mins or until softened.

Remove the water from the cooked leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Mix thoroughly using your palms then form a few scoops into a patty, shaping a slightly. Set on a plate and repeat for the remaining of the mixture.

Warm oil in a skillet to a level of about 2cm over a moderate heat. When the heated oil is sizzling, brown the croquettes in small batches until crispy on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Take out the ready fritters to a dish lined with absorbent paper and let to cool.

Serve with fresh lemon.

Keftes de Espinacha

These cheesy spinach patties are a genuine pleasure. The crunchy outside reveals a creamy interior. The leafy spinach adds a bright, moderately natural flavor, while the cheese offers a rich, umami richness. Feel free to swap the dairy cheese with steamed, crushed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Olive oil for frying (or alternatively sunflower oil)
• Fresh lemon, to serve

If using fresh spinach, clean it carefully, discarding any hard stems, and roughly chop it into sizable portions. Transfer in a big pot with a small amount hot water over a medium heat. Once cooked, drain in a strainer for about 15 mins, then remove any remaining moisture and set aside.

For defrosted spinach, carefully press out unwanted moisture.

Preheat the cooking oil in a skillet over a moderate heat and fry the chopped onion and garlic cloves until softened, about four minutes. Turn off the stove.

Place the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a container and season with salt and pepper. Mix well until incorporated. If the mixture looks too soft, add some more crumbs.

By hand, mold the preparation into oval croquettes somewhat larger than a walnut but smaller than an egg, and place them on a tray lined with parchment paper. Seal and cool for at least 1 hour.

In a big skillet over moderate heat, heat cooking oil to a depth of about half an inch. Brown the croquettes a few at a time for 2–3 minutes each side, rotating so they are crispy completely, then transfer on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only tasty but also a extremely nutritious bite or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Add the brown lentils in a pot and fill with plenty of water. Simmer over a medium flame for about 20 mins or until partially softened, including more water to keep the legumes submerged if required.

Stir in the burghul and continue cooking until tender. Remove the water from the lentils and burghul well and reserve in a mixing bowl.

Preheat half of the