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Leek Croquettes

Petite fried patties, commonly called keftedes, are a cherished speciality in Sephardic Jewish cooking. These leek croquettes deliver a delicious combination of savory minced beef with the gentle, mildly sweet taste of leeks, and they are absolutely addictive.

Makes 12

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

Clean the leeks well and trim off the root ends and the majority of the green stalk. Cut into halves lengthways then into 1.5cm pieces. Put in a large skillet and fill with fresh water, then heat over a medium flame for about 20 minutes or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and spice and season generously with salt and pepper. Combine well using your hands then shape a several tablespoonfuls into a croquette, pressing a slightly. Set on a platter and continue for the balance of the preparation.

Preheat cooking oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is sizzling, fry the fritters in small batches until golden on each side. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Transfer the finished fritters to a tray lined with kitchen paper and allow to drain.

Present with lemon wedges.

Spinach Patties

These delightful spinach and cheese fritters are a true delight. The golden outside gives way to a soft center. The leafy spinach imparts a bright, slightly earthy note, while the dairy offers a savory, savory richness. It's possible to replace the dairy cheese with cooked, crushed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon slices, to accompany

For raw spinach, clean it carefully, removing any hard stems, and cut into it into large chunks. Transfer in a big pot with a bit of hot water over a medium flame. Once softened, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.

If using thawed frozen spinach, completely press out extra water.

Warm the cooking oil in a frying pan over a moderate heat and saute the diced onion and minced garlic until translucent, about a few minutes. Turn off the flame.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and spice with seasoning. Mix well until blended. If the mixture appears too wet, add some additional crumbs.

Using your hands, shape the dough into elongated patties a bit bigger than a walnut but smaller than an egg, and put them on a tray covered with baking paper. Cover and cool for at least one hour.

In a big skillet over medium heat, preheat olive oil to a depth of about 1cm. Cook the croquettes a handful for two to three minutes on both sides, rotating so they are golden brown completely, then put on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and moist center, these fritters are not only flavorful but also a highly wholesome appetizer or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to accompany

Add the brown lentils in a pan and submerge with enough water. Simmer over a medium flame for about 20 mins or until almost cooked, pouring more water to keep the lentils immersed if needed.

Add the bulgur wheat and proceed cooking until tender. Drain the lentils and burghul well and set aside in a bowl.

Preheat 50% of the