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Leek Croquettes

Small fried patties, commonly called keftedes, stand as a beloved delicacy in Sephardic cuisine. These particular leek croquettes present a delicious combination of hearty beef with the subtle, sweetly mild essence of tender leeks, and they are truly irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Clean the leeks well and remove the base and the majority of the dark green parts. Cut in half along the length then into half-inch pieces. Transfer in a deep pan and fill with cold water, then cook over a medium heat for about 20 mins or until softened.

Strain the softened leeks and place in a mixing bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and spice liberally with pepper and salt. Mix completely using your fingers then form a few tablespoonfuls into a patty, pressing a bit. Put on a platter and continue for the remaining of the preparation.

Preheat olive oil in a skillet to a amount of about 2 centimeters over a medium flame. When the heated oil is ready, brown the croquettes in batches until golden brown on both sides. (Avoid overcrowding the skillet as this lowers the heat of the cooking oil.) Transfer the cooked croquettes to a plate topped with paper towel and allow to drain.

Offer with lemon wedges.

Spinach Patties

These delightful spinach and cheese fritters are a real treat. The crispy crust gives way to a soft interior. The leafy spinach brings a fresh, moderately green taste, while the cheese provides a rich, flavorful smoothness. Feel free to swap the dairy cheese with cooked, crushed potato if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon wedges, to garnish

If using fresh spinach, wash it carefully, discarding any stalks, and cut into it into sizable portions. Transfer in a deep pan with a small amount water over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then remove any excess liquid and set aside.

If using thawed frozen spinach, completely remove extra water.

Heat the olive oil in a pan over a medium flame and saute the diced onion and minced garlic until softened, about four minutes. Remove from the flame.

Put the prepared spinach, fried onion and garlic, kefalotyri, soft cheese, spice, red spice, breading and eggs in a big mixing bowl and spice with pepper and salt. Stir thoroughly until blended. If the dough looks too soft, incorporate some more crumbs.

Using your hands, form the preparation into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and put them on a baking sheet lined with wax paper. Wrap and chill for at least one hour.

In a large frying pan over medium heat, heat cooking oil to a level of about 1 centimeter. Fry the fritters a handful for 2–3 minutes on both sides, rotating so they are golden all over, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and moist center, these croquettes are not only tasty but also a wonderfully wholesome bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to accompany

Place the lentils in a pot and cover with enough cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring additional water to maintain the lentils immersed if needed.

Mix in the bulgur wheat and continue cooking until tender. Remove the water from the mixture well and set aside in a bowl.

Preheat half of the