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Leek Croquettes

Small pan-fried patties, commonly known as keftedes, stand as a beloved delicacy in Sephardic culinary traditions. These particular leek patties deliver a delicious combination of hearty ground beef with the subtle, mildly sweet essence of tender leeks, rendering them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks properly and cut away the root ends and most of the green tops. Cut lengthwise along the length then into 1.5-centimeter pieces. Put in a deep frying pan and fill with cold water, then heat over a medium heat for about 20 mins or until cooked through.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Mix well using your hands then shape a couple of scoops into a patty, flattening a bit. Set on a plate and proceed for the rest of the mixture.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the olive oil is ready, cook the croquettes in batches until golden brown on each side. (Don't overcrowd the pan as this lowers the temperature of the oil.) Take out the ready patties to a dish covered with paper towel and permit to drain.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach patties are a genuine pleasure. The golden outside gives way to a smooth interior. The fresh spinach adds a vibrant, moderately natural taste, while the grated cheese gives a deep, savory richness. It's possible to replace the cheese with steamed, mashed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Cooking oil for frying (or use sunflower oil)
• Fresh lemon, to garnish

For fresh spinach, rinse it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a little water over a medium flame. Once cooked, drain in a colander for about a quarter hour, then press out any extra water and set aside.

For thawed frozen spinach, completely press out unwanted moisture.

Heat the oil in a frying pan over a medium heat and fry the diced onion and garlic cloves until tender, about a few minutes. Take off the flame.

Combine the cooked spinach, fried onion and softened garlic, kefalotyri, ricotta, spice, paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Mix well until combined. If the dough looks too soft, incorporate some additional breading.

By hand, shape the preparation into oval croquettes slightly larger than a walnut shell but smaller than an egg, and put them on a plate lined with wax paper. Seal and refrigerate for at least one hour.

In a wide pan over moderate heat, warm oil to a amount of about 1 centimeter. Fry the patties a few at a time for 2–3 minutes on both sides, turning so they are crispy all over, then place on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully healthy snack or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to accompany

Add the dry lentils in a saucepan and fill with plenty of cold water. Cook over a medium flame for about 20 minutes or until partially softened, pouring more water to ensure the pulses covered if necessary.

Add the cracked wheat and keep cooking until tender. Strain the lentils and burghul well and put aside in a mixing bowl.

Warm half of the