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Leek Croquettes

Bite-sized pan-fried croquettes, typically known as keftedes, represent a cherished speciality in Sephardic cuisine. These wonderful leek patties offer a tasty fusion of rich beef with the subtle, sweetly mild essence of leeks, making them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks properly and cut away the root ends and the majority of the dark green parts. Cut lengthwise along the length then into half-inch pieces. Put in a large skillet and cover with water, then simmer over a medium heat for about twenty minutes or until cooked through.

Drain the leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, parsley and sweet paprika and flavor generously with seasoning. Mix completely using your palms then mold a several spoonfuls into a patty, pressing a slightly. Set on a platter and proceed for the remaining of the mixture.

Heat cooking oil in a pan to a amount of about 2cm over a moderate heat. When the olive oil is ready, brown the fritters in small groups until golden on each side. (Don't overcrowd the frying pan as this drops the temperature of the cooking oil.) Take out the finished fritters to a dish topped with absorbent paper and let to cool.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a true delight. The crunchy outside gives way to a soft interior. The spinach imparts a bright, moderately natural taste, while the cheese provides a savory, umami creaminess. It's possible to replace the cheese with cooked, pureed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for frying (or use sunflower oil)
• Lemon wedges, to garnish

When using fresh spinach, clean it thoroughly, removing any stalks, and roughly chop it into big pieces. Transfer in a large saucepan with a little liquid over a medium flame. Once cooked, remove in a strainer for about a quarter hour, then press out any remaining moisture and reserve.

When working with previously frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the olive oil in a pan over a medium heat and cook the diced onion and garlic until tender, about 4 minutes. Remove from the heat.

Put the cooked spinach, cooked onion and softened garlic, kefalotyri, soft cheese, spice, sweet paprika, dry crumbs and beaten eggs in a container and spice with pepper and salt. Mix well until blended. If the mixture looks too loose, incorporate some additional crumbs.

With your fingers, shape the dough into elongated patties a bit bigger than a walnut but more compact than an chicken egg, and set them on a tray covered with baking paper. Wrap and cool for at least one hour.

In a large frying pan over moderate heat, preheat olive oil to a amount of about 1 centimeter. Fry the fritters a handful for two to three minutes on both sides, rotating so they are golden brown everywhere, then place on paper towel.

Present with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these fritters are not only tasty but also a wonderfully healthy appetizer or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to accompany

Place the brown lentils in a saucepan and fill with plenty of fresh water. Boil over a medium flame for about 20 mins or until nearly done, adding more water to keep the pulses covered if needed.

Mix in the cracked wheat and proceed cooking until softened. Drain the lentils and burghul completely and put aside in a mixing bowl.

Warm a portion of the