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Leek Patties

Petite crispy croquettes, often called keftedes, are a treasured delicacy in Sephardic cooking. These wonderful leek fritters deliver a tasty combination of hearty minced beef with the delicate, slightly sweet taste of tender leeks, rendering them truly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to serve

Clean the green leeks properly and cut away the root ends and most of the dark green parts. Chop in half along the length then into 1.5cm pieces. Transfer in a large skillet and cover with cold water, then simmer over a moderate heat for about 20 mins or until softened.

Strain the cooked leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and season well with seasoning. Combine completely using your fingers then mold a few spoonfuls into a patty, flattening a slightly. Place on a platter and continue for the remaining of the ingredients.

Heat olive oil in a pan to a amount of about 2cm over a medium flame. When the oil is ready, cook the croquettes in small groups until crispy on all sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Take out the ready croquettes to a tray topped with absorbent paper and allow to drain.

Offer with fresh lemon.

Spinach Croquettes

These spinach and cheese patties are a true delight. The golden outside reveals a smooth interior. The spinach imparts a bright, slightly natural flavor, while the cheese provides a savory, flavorful creaminess. It's possible to replace the cheese with boiled, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Oil for frying (or vegetable oil)
• Lemon slices, to serve

If using leafy greens, clean it carefully, getting rid of any hard stems, and roughly chop it into large chunks. Put in a large saucepan with a little liquid over a medium flame. Once softened, drain in a sieve for about a quarter hour, then remove any remaining moisture and set aside.

For thawed frozen spinach, thoroughly remove excess liquid.

Warm the cooking oil in a frying pan over a medium flame and fry the chopped onion and minced garlic until softened, about four minutes. Turn off the stove.

Place the prepared spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir completely until blended. If the preparation appears too soft, mix in some extra crumbs.

Using your hands, mold the preparation into oval croquettes a bit bigger than a walnut but less bulky than an chicken egg, and place them on a tray covered with baking paper. Wrap and cool for at least one hour.

In a wide pan over medium heat, heat olive oil to a depth of about 1 centimeter. Fry the fritters a small batch for a couple of minutes on both sides, rotating so they are golden brown all over, then transfer on paper towel.

Offer with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only flavorful but also a highly healthy bite or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to serve

Add the dry lentils in a pot and fill with plenty of cold water. Cook over a medium flame for about twenty minutes or until nearly done, including additional water to ensure the lentils covered if needed.

Mix in the bulgur wheat and continue cooking until tender. Strain the ingredients well and put aside in a bowl.

Warm a portion of the