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Leek Patties

Bite-sized crispy croquettes, typically known as keftedes, represent a treasured delicacy in Sephardic cooking. These wonderful leek fritters deliver a delicious blend of rich beef with the delicate, sweetly mild taste of fresh leeks, and they are absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the fresh leeks properly and remove the roots and most of the green stalk. Chop in half lengthways then into 1.5-centimeter slices. Transfer in a large skillet and fill with fresh water, then heat over a medium heat for about 20 mins or until softened.

Drain the cooked leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, dill, parsley and paprika and spice liberally with seasoning. Mix well using your palms then mold a several scoops into a croquette, flattening a bit. Set on a plate and repeat for the rest of the preparation.

Heat oil in a frying pan to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, cook the croquettes in small batches until golden on all sides. (Avoid overcrowding the pan as this drops the temperature of the oil.) Take out the ready croquettes to a dish covered with absorbent paper and let to cool.

Present with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese patties are a genuine pleasure. The golden exterior reveals a soft center. The leafy spinach adds a fresh, moderately natural flavor, while the grated cheese gives a rich, umami smoothness. Feel free to swap the cheesy element with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

If using fresh spinach, rinse it carefully, discarding any tough stems, and cut into it into big pieces. Transfer in a large saucepan with a small amount hot water over a moderate heat. Once softened, remove in a colander for about 15 mins, then squeeze out any extra water and put aside.

If using previously frozen spinach, thoroughly remove extra water.

Preheat the olive oil in a frying pan over a medium heat and cook the chopped onion and garlic cloves until tender, about 4 minutes. Remove from the stove.

Place the wilted spinach, fried onion and softened garlic, kefalotyri, ricotta, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir completely until incorporated. If the preparation seems too wet, incorporate some extra breadcrumbs.

By hand, form the preparation into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and put them on a baking sheet lined with wax paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium flame, preheat oil to a depth of about 1 centimeter. Cook the fritters a handful for 2–3 minutes each side, flipping so they are golden completely, then place on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only tasty but also a highly wholesome appetizer or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to garnish

Place the brown lentils in a pan and submerge with plenty of water. Boil over a medium flame for about 20 minutes or until nearly done, including extra liquid to maintain the legumes immersed if necessary.

Mix in the cracked wheat and continue cooking until tender. Strain the mixture thoroughly and reserve in a mixing bowl.

Preheat half of the