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Leek Patties

Petite crispy patties, typically called keftedes, represent a beloved delicacy in Sephardic cooking. These leek croquettes present a delicious fusion of hearty ground beef with the delicate, sweetly mild essence of tender leeks, rendering them truly irresistible.

Yields 12

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

Wash the green leeks well and cut away the roots and most of the dark green parts. Chop into halves lengthways then into half-inch pieces. Put in a large skillet and cover with cold water, then cook over a medium heat for about 20 minutes or until tender.

Strain the softened leeks and transfer in a big bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and season well with pepper and salt. Combine well using your fingers then mold a couple of spoonfuls into a ball, flattening a little. Place on a platter and proceed for the remaining of the preparation.

Heat oil in a pan to a depth of about 2cm over a moderate heat. When the heated oil is hot, cook the patties in small batches until crispy on all sides. (Don't overcrowd the frying pan as this drops the temperature of the cooking oil.) Remove the cooked fritters to a plate covered with absorbent paper and permit to drain.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese croquettes are a real delight. The crunchy crust reveals a creamy interior. The fresh spinach adds a bright, slightly natural flavor, while the cheese provides a deep, umami smoothness. You can substitute the cheese with boiled, crushed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Cooking oil for frying (or sunflower oil)
• Lemon slices, to serve

When using raw spinach, wash it well, removing any stalks, and roughly chop it into large chunks. Place in a large saucepan with a bit of liquid over a medium flame. Once wilted, strain in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

If using defrosted spinach, thoroughly remove excess liquid.

Warm the oil in a frying pan over a moderate heat and saute the diced onion and garlic until softened, about 4 minutes. Turn off the flame.

Combine the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, spice, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Mix completely until blended. If the preparation seems too soft, mix in some more breadcrumbs.

Using your hands, mold the preparation into oval shapes slightly larger than a walnut shell but smaller than an chicken egg, and put them on a tray covered with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, warm olive oil to a level of about half an inch. Fry the patties a few at a time for 2–3 minutes on both sides, turning so they are crispy all over, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully wholesome appetizer or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a saucepan and submerge with ample fresh water. Boil over a medium heat for about twenty minutes or until nearly done, adding more water to keep the lentils submerged if necessary.

Mix in the bulgur wheat and keep cooking until tender. Drain the ingredients completely and reserve in a mixing bowl.

Heat 50% of the