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Leek Patties

Bite-sized crispy croquettes, often known as keftedes, represent a beloved signature dish in Sephardic cuisine. These leek croquettes offer a flavorful fusion of hearty minced beef with the gentle, mildly sweet flavour of leeks, rendering them utterly irresistible.

Makes 12

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

Thoroughly wash the fresh leeks well and cut away the base and most of the green stalk. Slice in half along the length then into 1.5cm slices. Place in a deep frying pan and fill with water, then cook over a moderate heat for about twenty minutes or until cooked through.

Strain the softened leeks and put in a mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and paprika and season generously with seasoning. Mix thoroughly using your hands then form a few tablespoonfuls into a patty, pressing a slightly. Set on a plate and repeat for the remaining of the preparation.

Warm cooking oil in a frying pan to a level of about ¾ inch over a medium flame. When the heated oil is ready, fry the croquettes in small batches until golden brown on all sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Transfer the ready patties to a plate covered with absorbent paper and permit to drain.

Present with lemon wedges.

Spinach Patties

These cheesy spinach croquettes are a true treat. The golden exterior opens up to a soft filling. The spinach adds a vibrant, moderately green flavor, while the cheese provides a deep, umami smoothness. It's possible to replace the dairy cheese with cooked, crushed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to accompany

For raw spinach, clean it carefully, discarding any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a little liquid over a medium flame. Once cooked, strain in a sieve for about 15 minutes, then squeeze out any excess liquid and reserve.

For defrosted spinach, completely press out extra water.

Preheat the olive oil in a frying pan over a medium heat and cook the chopped onion and garlic cloves until translucent, about a few minutes. Take off the flame.

Combine the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, spice, paprika, breading and beaten eggs in a container and flavor with pepper and salt. Mix thoroughly until incorporated. If the mixture looks too soft, mix in some additional breadcrumbs.

Using your hands, shape the dough into oval croquettes slightly larger than a walnut but smaller than an chicken egg, and put them on a baking sheet lined with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium heat, preheat olive oil to a amount of about 1cm. Fry the patties a small batch for a couple of minutes on both sides, turning so they are golden brown everywhere, then put on paper towel.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only tasty but also a highly nutritious appetizer or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon wedges, to garnish

Add the dry lentils in a pot and cover with enough water. Boil over a medium flame for about twenty minutes or until almost cooked, including additional water to maintain the lentils immersed if required.

Add the bulgur wheat and keep cooking until softened. Remove the water from the ingredients well and put aside in a mixing bowl.

Warm half of the