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Leek Croquettes

Bite-sized pan-fried patties, commonly referred to as keftedes, are a treasured delicacy in Sephardic cooking. These leek fritters offer a delicious blend of rich beef with the gentle, slightly sweet essence of tender leeks, rendering them truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Wash the leeks properly and remove the root ends and the bulk of the green tops. Slice in half longways then into half-inch pieces. Put in a large skillet and fill with water, then simmer over a medium flame for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and spice and season liberally with pepper and salt. Combine completely using your fingers then mold a couple of scoops into a croquette, shaping a bit. Place on a platter and continue for the remaining of the mixture.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, cook the patties in small batches until crispy on both sides. (Do not fill the skillet as this drops the temperature of the cooking oil.) Transfer the ready patties to a dish topped with kitchen paper and let to drain.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese croquettes are a genuine delight. The crunchy crust opens up to a creamy filling. The fresh spinach brings a fresh, moderately green note, while the dairy offers a deep, flavorful richness. It's possible to replace the dairy cheese with steamed, crushed potato if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

If using fresh spinach, rinse it carefully, discarding any stalks, and cut into it into big pieces. Place in a deep pan with a little water over a medium flame. Once softened, drain in a colander for about 15 minutes, then squeeze out any extra water and put aside.

For defrosted spinach, completely remove extra water.

Heat the cooking oil in a frying pan over a medium flame and cook the onion and garlic until softened, about four minutes. Take off the stove.

Combine the cooked spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a container and season with seasoning. Mix thoroughly until blended. If the dough appears too soft, add some extra breading.

Using your hands, form the preparation into elongated patties a bit bigger than a walnut shell but smaller than an large egg, and put them on a baking sheet lined with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a amount of about half an inch. Brown the croquettes a small batch for a couple of minutes on both sides, rotating so they are crispy completely, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully wholesome snack or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Place the brown lentils in a pot and cover with ample water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to keep the pulses immersed if required.

Stir in the bulgur wheat and continue cooking until softened. Strain the mixture well and set aside in a container.

Preheat a portion of the