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Leek Patties

Small crispy croquettes, typically known as keftedes, stand as a cherished signature dish in Sephardic culinary traditions. These wonderful leek croquettes present a flavorful fusion of rich ground beef with the gentle, mildly sweet taste of tender leeks, and they are absolutely irresistible.

Produces 12

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

Clean the green leeks well and trim off the root ends and the bulk of the green tops. Chop lengthwise lengthways then into half-inch slices. Put in a deep frying pan and cover with fresh water, then cook over a medium heat for about 20 mins or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and season liberally with seasoning. Stir thoroughly using your palms then shape a few scoops into a ball, pressing a little. Put on a platter and continue for the rest of the preparation.

Warm olive oil in a frying pan to a level of about ¾ inch over a medium flame. When the oil is ready, cook the croquettes in batches until golden on all sides. (Do not fill the pan as this lowers the heat of the oil.) Take out the cooked patties to a dish covered with absorbent paper and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach fritters are a genuine treat. The crunchy outside reveals a creamy center. The leafy spinach imparts a bright, somewhat earthy note, while the cheese provides a rich, umami creaminess. You can substitute the cheese with steamed, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

When using raw spinach, wash it well, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a bit of hot water over a medium heat. Once wilted, strain in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

When working with thawed frozen spinach, thoroughly squeeze out extra water.

Heat the oil in a pan over a moderate heat and fry the diced onion and minced garlic until softened, about a few minutes. Remove from the stove.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Combine well until blended. If the preparation appears too loose, mix in some extra breading.

By hand, mold the preparation into oval croquettes a bit bigger than a nut but less bulky than an large egg, and set them on a baking sheet lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium heat, warm oil to a level of about 1 centimeter. Fry the fritters a handful for two to three minutes per side, turning so they are golden everywhere, then put on absorbent paper.

Present with lemon slices.

Kroketes Fakes

With their golden crust and tender interior, these fritters are not only flavorful but also a highly healthy appetizer or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to garnish

Put the lentils in a pan and fill with ample water. Boil over a medium heat for about twenty minutes or until almost cooked, pouring more water to ensure the pulses submerged if needed.

Add the bulgur wheat and keep cooking until tender. Drain the mixture thoroughly and set aside in a bowl.

Heat a portion of the