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Leek Croquettes

Petite fried fritters, typically referred to as keftedes, are a treasured signature dish in Sephardic cuisine. These wonderful leek croquettes present a tasty combination of hearty ground beef with the gentle, mildly sweet flavour of fresh leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Wash the green leeks well and remove the root ends and the majority of the green tops. Cut in half longways then into half-inch pieces. Place in a deep pan and cover with fresh water, then heat over a medium flame for about 20 mins or until cooked through.

Strain the leeks and place in a large mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and spice and season liberally with pepper and salt. Combine well using your hands then mold a several spoonfuls into a patty, flattening a little. Place on a plate and proceed for the rest of the mixture.

Preheat cooking oil in a skillet to a level of about 2cm over a medium flame. When the olive oil is sizzling, cook the fritters in batches until golden brown on both sides. (Don't overcrowd the pan as this reduces the temperature of the cooking oil.) Take out the cooked fritters to a dish covered with absorbent paper and let to drain.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a genuine pleasure. The golden exterior reveals a creamy interior. The fresh spinach adds a bright, somewhat natural note, while the grated cheese gives a savory, savory creaminess. It's possible to replace the cheesy element with cooked, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to accompany

For fresh spinach, clean it carefully, removing any hard stems, and coarsely chop it into large chunks. Place in a big pot with a bit of liquid over a medium heat. Once cooked, remove in a colander for about 15 mins, then squeeze out any excess liquid and put aside.

If using previously frozen spinach, carefully squeeze out excess liquid.

Warm the olive oil in a frying pan over a medium heat and fry the diced onion and garlic until tender, about 4 minutes. Turn off the heat.

Combine the prepared spinach, sauteed onion and softened garlic, kefalotyri, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Mix completely until incorporated. If the dough looks too wet, incorporate some additional crumbs.

Using your hands, form the preparation into oval shapes a bit bigger than a walnut shell but more compact than an chicken egg, and put them on a tray topped with wax paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, preheat oil to a level of about half an inch. Cook the fritters a few at a time for 2–3 minutes each side, rotating so they are golden brown all over, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only tasty but also a extremely wholesome appetizer or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to serve

Add the dry lentils in a pot and cover with enough water. Simmer over a moderate heat for about twenty minutes or until partially softened, including more water to maintain the lentils submerged if necessary.

Add the cracked wheat and continue cooking until tender. Drain the lentils and burghul thoroughly and put aside in a bowl.

Preheat half of the