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Leek Croquettes

Petite crispy croquettes, typically known as keftedes, represent a treasured signature dish in Sephardic culinary traditions. These leek fritters offer a tasty blend of rich ground beef with the subtle, mildly sweet essence of leeks, rendering them truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Clean the green leeks well and trim off the roots and most of the green stalk. Cut lengthwise lengthways then into half-inch pieces. Place in a deep frying pan and cover with cold water, then cook over a medium heat for about twenty minutes or until softened.

Strain the leeks and place in a large mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and season liberally with salt and pepper. Stir thoroughly using your palms then form a several tablespoonfuls into a ball, shaping a slightly. Set on a tray and repeat for the balance of the ingredients.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is sizzling, fry the fritters in small batches until golden brown on each side. (Avoid overcrowding the frying pan as this reduces the temperature of the cooking oil.) Remove the finished fritters to a plate lined with absorbent paper and permit to rest.

Present with fresh lemon.

Spinach Patties

These spinach and cheese patties are a real pleasure. The crunchy exterior reveals a soft interior. The fresh spinach adds a bright, somewhat green taste, while the dairy provides a deep, umami creaminess. It's possible to replace the cheesy element with boiled, crushed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or use neutral oil)
• Fresh lemon, to garnish

When using raw spinach, wash it well, discarding any hard stems, and coarsely chop it into large chunks. Put in a big pot with a bit of water over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with previously frozen spinach, completely press out extra water.

Warm the olive oil in a frying pan over a moderate heat and saute the onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Put the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with seasoning. Mix thoroughly until incorporated. If the dough looks too soft, add some more breading.

Using your hands, shape the preparation into oval shapes slightly larger than a walnut shell but smaller than an egg, and place them on a tray lined with baking paper. Wrap and chill for at least one hour.

In a big skillet over medium heat, preheat olive oil to a level of about half an inch. Brown the fritters a small batch for two to three minutes each side, flipping so they are golden brown all over, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these croquettes are not only tasty but also a extremely nutritious bite or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to accompany

Place the lentils in a pot and fill with ample water. Boil over a medium heat for about 20 mins or until partially softened, pouring more water to maintain the legumes immersed if needed.

Stir in the bulgur wheat and proceed cooking until tender. Remove the water from the lentils and burghul well and set aside in a mixing bowl.

Warm half of the