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Leek Patties

Bite-sized fried croquettes, often referred to as keftedes, are a beloved speciality in Sephardic cuisine. These wonderful leek patties present a tasty combination of savory ground beef with the delicate, slightly sweet essence of leeks, making them absolutely irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Clean the fresh leeks properly and trim off the root ends and the bulk of the dark green parts. Chop lengthwise along the length then into half-inch slices. Put in a deep frying pan and fill with fresh water, then heat over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and spice liberally with salt and pepper. Mix thoroughly using your hands then form a few tablespoonfuls into a croquette, pressing a little. Put on a platter and continue for the rest of the mixture.

Warm olive oil in a skillet to a level of about ¾ inch over a moderate heat. When the heated oil is hot, cook the fritters in small batches until crispy on all sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Take out the ready croquettes to a plate lined with kitchen paper and let to drain.

Present with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a genuine delight. The crunchy crust gives way to a smooth center. The leafy spinach brings a bright, slightly earthy flavor, while the cheese provides a deep, umami richness. It's possible to replace the cheesy element with cooked, pureed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using raw spinach, clean it carefully, removing any stalks, and roughly chop it into big pieces. Transfer in a big pot with a bit of water over a medium flame. Once cooked, remove in a sieve for about 15 mins, then remove any extra water and set aside.

If using defrosted spinach, carefully squeeze out unwanted moisture.

Preheat the olive oil in a frying pan over a medium flame and saute the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Combine thoroughly until combined. If the preparation looks too wet, incorporate some more breading.

Using your hands, shape the dough into elongated patties a bit bigger than a walnut but smaller than an chicken egg, and set them on a baking sheet lined with wax paper. Seal and chill for at least 60 minutes.

In a big skillet over medium flame, warm oil to a depth of about 1 centimeter. Brown the croquettes a handful for two to three minutes each side, turning so they are golden brown completely, then transfer on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these croquettes are not only delicious but also a wonderfully wholesome appetizer or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Place the lentils in a saucepan and fill with plenty of water. Boil over a medium heat for about 20 mins or until nearly done, adding more water to ensure the lentils immersed if needed.

Mix in the burghul and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and put aside in a bowl.

Heat 50% of the