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Leek Patties

Bite-sized crispy croquettes, typically referred to as keftedes, stand as a beloved speciality in Sephardic Jewish cooking. These wonderful leek patties deliver a tasty blend of savory minced beef with the gentle, slightly sweet essence of fresh leeks, rendering them truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Clean the leeks carefully and remove the base and the bulk of the dark green parts. Cut lengthwise along the length then into half-inch slices. Transfer in a deep pan and fill with fresh water, then simmer over a medium flame for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and place in a big bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor generously with pepper and salt. Combine thoroughly using your fingers then form a few spoonfuls into a croquette, shaping a little. Set on a tray and continue for the rest of the ingredients.

Heat oil in a pan to a level of about 2cm over a medium flame. When the heated oil is hot, fry the patties in batches until golden brown on all sides. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Remove the finished croquettes to a tray covered with absorbent paper and let to rest.

Offer with lemon wedges.

Keftes de Espinacha

These spinach with cheese patties are a genuine delight. The crispy outside reveals a soft filling. The leafy spinach brings a vibrant, moderately natural taste, while the cheese offers a rich, flavorful creaminess. You can substitute the cheese with boiled, pureed potato if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it carefully, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a small amount water over a medium heat. Once cooked, drain in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

For thawed frozen spinach, thoroughly remove extra water.

Heat the cooking oil in a skillet over a moderate heat and cook the diced onion and minced garlic until translucent, about 4 minutes. Remove from the heat.

Place the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a container and flavor with pepper and salt. Mix thoroughly until blended. If the mixture appears too soft, mix in some extra crumbs.

By hand, mold the dough into oval croquettes slightly larger than a nut but more compact than an egg, and set them on a tray topped with wax paper. Cover and chill for at least 1 hour.

In a big skillet over moderate heat, warm cooking oil to a level of about 1 centimeter. Fry the fritters a small batch for a couple of minutes each side, rotating so they are golden brown completely, then place on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a highly healthy snack or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to serve

Add the dry lentils in a saucepan and fill with plenty of cold water. Cook over a moderate heat for about twenty minutes or until nearly done, including additional water to maintain the legumes covered if necessary.

Mix in the burghul and keep cooking until softened. Drain the ingredients thoroughly and put aside in a container.

Heat a portion of the