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Leek Patties

Bite-sized pan-fried fritters, commonly referred to as keftedes, represent a beloved signature dish in Sephardic culinary traditions. These wonderful leek croquettes offer a delicious fusion of savory beef with the delicate, slightly sweet flavour of fresh leeks, and they are utterly crave-worthy.

Makes 12

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

Wash the fresh leeks carefully and trim off the roots and the majority of the green stalk. Cut into halves longways then into 1.5-centimeter rounds. Put in a deep frying pan and fill with water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the leeks and transfer in a mixing bowl with the beef, beaten eggs, crumbs, dill, parsley and sweet paprika and flavor well with pepper and salt. Mix thoroughly using your hands then shape a couple of scoops into a croquette, pressing a slightly. Put on a platter and proceed for the remaining of the ingredients.

Heat olive oil in a pan to a amount of about 2 centimeters over a medium heat. When the olive oil is sizzling, brown the fritters in small batches until golden brown on all sides. (Do not fill the skillet as this reduces the heat of the cooking oil.) Remove the ready patties to a tray covered with paper towel and let to cool.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese croquettes are a genuine delight. The crunchy exterior gives way to a smooth interior. The spinach adds a fresh, slightly green note, while the dairy provides a savory, umami creaminess. It's possible to replace the cheesy element with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, clean it well, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a small amount water over a medium heat. Once cooked, strain in a sieve for about a quarter hour, then press out any extra water and reserve.

If using previously frozen spinach, carefully press out extra water.

Heat the cooking oil in a frying pan over a moderate heat and cook the chopped onion and garlic until translucent, about four minutes. Remove from the heat.

Put the prepared spinach, fried onion and garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Stir completely until blended. If the preparation seems too soft, mix in some extra crumbs.

With your fingers, form the dough into oval croquettes slightly larger than a nut but less bulky than an chicken egg, and place them on a tray topped with parchment paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium flame, warm olive oil to a amount of about 1cm. Brown the fritters a few at a time for two to three minutes on both sides, flipping so they are golden brown all over, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these croquettes are not only tasty but also a highly wholesome bite or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to serve

Add the dry lentils in a pot and fill with ample fresh water. Simmer over a medium flame for about 20 minutes or until partially softened, including more water to maintain the lentils immersed if necessary.

Add the burghul and keep cooking until fully cooked. Drain the mixture completely and set aside in a container.

Preheat half of the