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Leek Croquettes

Small pan-fried patties, often referred to as keftedes, are a cherished signature dish in Sephardic cuisine. These leek croquettes deliver a flavorful fusion of hearty beef with the delicate, sweetly mild flavour of tender leeks, making them absolutely addictive.

Produces 12

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

Thoroughly wash the green leeks carefully and remove the base and the majority of the green tops. Slice in half along the length then into half-inch pieces. Transfer in a deep pan and fill with water, then cook over a moderate heat for about 20 minutes or until tender.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and paprika and spice well with salt and pepper. Stir thoroughly using your fingers then form a couple of scoops into a croquette, shaping a bit. Place on a platter and proceed for the balance of the mixture.

Warm olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the heated oil is ready, brown the croquettes in batches until crispy on each side. (Do not fill the skillet as this drops the temperature of the oil.) Take out the cooked croquettes to a dish covered with absorbent paper and permit to cool.

Present with lemon wedges.

Spinach Patties

These spinach and cheese patties are a genuine pleasure. The crunchy crust gives way to a smooth center. The spinach adds a fresh, moderately natural note, while the dairy provides a deep, flavorful richness. Feel free to swap the cheesy element with steamed, pureed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to accompany

When using raw spinach, clean it well, getting rid of any hard stems, and cut into it into big pieces. Put in a big pot with a small amount hot water over a medium heat. Once cooked, remove in a sieve for about a quarter hour, then remove any excess liquid and reserve.

For thawed frozen spinach, carefully squeeze out excess liquid.

Heat the oil in a skillet over a medium heat and cook the chopped onion and garlic until softened, about four minutes. Remove from the flame.

Place the cooked spinach, fried onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and season with seasoning. Combine well until combined. If the dough seems too soft, incorporate some more breading.

By hand, mold the preparation into oval croquettes a bit bigger than a walnut shell but smaller than an chicken egg, and place them on a plate covered with parchment paper. Wrap and cool for at least one hour.

In a large frying pan over medium heat, heat oil to a amount of about 1 centimeter. Brown the fritters a few at a time for two to three minutes per side, turning so they are golden completely, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these patties are not only flavorful but also a extremely healthy appetizer or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to accompany

Add the brown lentils in a pan and cover with enough cold water. Simmer over a moderate heat for about twenty minutes or until partially softened, adding extra liquid to ensure the legumes immersed if necessary.

Add the burghul and keep cooking until fully cooked. Drain the mixture well and reserve in a bowl.

Warm a portion of the