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Leek Croquettes

Small pan-fried fritters, often referred to as keftedes, are a cherished signature dish in Sephardic Jewish cuisine. These leek croquettes offer a delicious blend of savory minced beef with the gentle, sweetly mild essence of leeks, rendering them truly addictive.

Produces 12

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

Wash the green leeks properly and remove the base and the majority of the green tops. Cut lengthwise lengthways then into 1.5cm rounds. Put in a large skillet and submerge with cold water, then heat over a moderate heat for about 20 mins or until tender.

Strain the cooked leeks and transfer in a big bowl with the minced beef, beaten eggs, crumbs, dill, flat-leaf parsley and paprika and flavor generously with pepper and salt. Combine thoroughly using your hands then shape a few scoops into a ball, shaping a bit. Set on a platter and continue for the remaining of the mixture.

Warm oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, cook the fritters in small groups until crispy on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Transfer the cooked patties to a plate topped with paper towel and allow to cool.

Present with fresh lemon.

Spinach Patties

These amazing spinach with cheese croquettes are a real pleasure. The golden crust reveals a smooth interior. The spinach adds a fresh, somewhat earthy note, while the dairy provides a deep, flavorful creaminess. Feel free to swap the cheesy element with steamed, crushed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Oil for frying (or use sunflower oil)
• Fresh lemon, to serve

If using leafy greens, wash it carefully, getting rid of any tough stems, and cut into it into large chunks. Place in a large saucepan with a bit of water over a moderate heat. Once cooked, remove in a strainer for about a quarter hour, then press out any excess liquid and set aside.

If using thawed frozen spinach, completely remove excess liquid.

Warm the cooking oil in a skillet over a medium flame and cook the chopped onion and garlic until tender, about four minutes. Turn off the stove.

Place the cooked spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Mix well until incorporated. If the preparation seems too wet, mix in some more breading.

Using your hands, form the mixture into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and place them on a baking sheet lined with wax paper. Seal and cool for at least one hour.

In a big skillet over medium flame, heat olive oil to a depth of about 1cm. Cook the fritters a few at a time for 2–3 minutes each side, flipping so they are golden everywhere, then place on paper towel.

Present with lemon slices.

Kroketes Fakes

With their crunchy outside and soft inside, these fritters are not only delicious but also a highly nutritious snack or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to garnish

Put the brown lentils in a pan and cover with ample water. Simmer over a medium flame for about 20 mins or until partially softened, adding additional water to ensure the pulses covered if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Strain the mixture thoroughly and reserve in a mixing bowl.

Preheat 50% of the