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Leek Patties

Petite pan-fried fritters, often referred to as keftedes, are a beloved delicacy in Sephardic culinary traditions. These particular leek croquettes deliver a tasty combination of rich beef with the subtle, slightly sweet taste of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Clean the leeks well and cut away the base and the bulk of the green tops. Chop lengthwise longways then into half-inch pieces. Place in a deep frying pan and cover with fresh water, then simmer over a moderate heat for about 20 mins or until cooked through.

Strain the softened leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor well with seasoning. Stir well using your fingers then shape a few scoops into a ball, flattening a slightly. Place on a plate and repeat for the rest of the ingredients.

Warm cooking oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, fry the patties in small batches until crispy on all sides. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Transfer the cooked fritters to a tray lined with paper towel and let to rest.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a real pleasure. The golden exterior opens up to a smooth interior. The spinach brings a fresh, slightly natural note, while the grated cheese gives a rich, flavorful creaminess. You can substitute the cheesy element with cooked, mashed potato if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to accompany

When using fresh spinach, wash it thoroughly, removing any stalks, and roughly chop it into sizable portions. Put in a large saucepan with a little liquid over a moderate heat. Once wilted, remove in a colander for about 15 mins, then squeeze out any remaining moisture and put aside.

For previously frozen spinach, completely remove excess liquid.

Heat the cooking oil in a pan over a medium heat and fry the onion and garlic until softened, about 4 minutes. Take off the stove.

Combine the prepared spinach, cooked onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Combine well until combined. If the mixture seems too loose, incorporate some more breading.

With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut shell but smaller than an chicken egg, and put them on a baking sheet topped with baking paper. Wrap and cool for at least one hour.

In a wide pan over medium flame, heat olive oil to a amount of about 1cm. Cook the fritters a small batch for two to three minutes each side, flipping so they are crispy completely, then place on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and moist center, these croquettes are not only tasty but also a highly wholesome snack or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to serve

Place the dry lentils in a saucepan and submerge with enough cold water. Simmer over a medium flame for about 20 mins or until partially softened, adding extra liquid to ensure the pulses immersed if needed.

Add the bulgur wheat and proceed cooking until tender. Drain the ingredients completely and reserve in a bowl.

Heat 50% of the