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Leek Croquettes

Small pan-fried patties, often referred to as keftedes, stand as a treasured signature dish in Sephardic cooking. These particular leek fritters deliver a flavorful blend of rich minced beef with the delicate, slightly sweet essence of tender leeks, rendering them truly addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the green leeks well and remove the roots and the bulk of the green tops. Chop in half longways then into 1.5cm pieces. Place in a deep frying pan and fill with cold water, then simmer over a medium heat for about 20 mins or until softened.

Drain the leeks and place in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and spice liberally with seasoning. Combine well using your hands then mold a couple of tablespoonfuls into a croquette, shaping a slightly. Place on a plate and repeat for the balance of the ingredients.

Preheat olive oil in a pan to a depth of about 2cm over a moderate heat. When the oil is ready, fry the patties in small batches until crispy on all sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Remove the cooked croquettes to a plate topped with kitchen paper and permit to cool.

Serve with fresh lemon.

Keftes de Espinacha

These spinach with cheese fritters are a true pleasure. The crunchy crust gives way to a creamy interior. The fresh spinach brings a bright, somewhat earthy taste, while the cheese offers a savory, flavorful richness. It's possible to replace the cheese with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon wedges, to garnish

When using raw spinach, clean it well, discarding any tough stems, and roughly chop it into sizable portions. Place in a large saucepan with a bit of water over a medium flame. Once cooked, remove in a colander for about 15 mins, then press out any excess liquid and set aside.

For thawed frozen spinach, carefully squeeze out extra water.

Warm the olive oil in a skillet over a medium flame and saute the diced onion and garlic until translucent, about 4 minutes. Turn off the flame.

Place the wilted spinach, fried onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Combine completely until blended. If the preparation seems too loose, add some more breading.

By hand, form the dough into oval croquettes slightly larger than a walnut shell but more compact than an chicken egg, and set them on a baking sheet covered with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium heat, warm cooking oil to a level of about 1cm. Brown the patties a few at a time for two to three minutes each side, turning so they are golden all over, then put on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Boasting a golden crust and moist center, these patties are not only delicious but also a wonderfully nutritious bite or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to serve

Put the dry lentils in a pan and fill with plenty of cold water. Boil over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to maintain the pulses immersed if necessary.

Add the burghul and proceed cooking until fully cooked. Remove the water from the mixture well and set aside in a bowl.

Heat a portion of the