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Leek Patties

Bite-sized pan-fried croquettes, often referred to as keftedes, stand as a cherished delicacy in Sephardic Jewish culinary traditions. These leek patties offer a tasty combination of savory minced beef with the gentle, mildly sweet flavour of fresh leeks, and they are truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to garnish

Wash the green leeks properly and remove the base and the majority of the green tops. Chop into halves along the length then into 1.5cm pieces. Place in a deep pan and fill with fresh water, then cook over a moderate heat for about 20 mins or until cooked through.

Remove the water from the leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season generously with pepper and salt. Stir well using your palms then form a few tablespoonfuls into a patty, flattening a bit. Set on a platter and proceed for the rest of the mixture.

Warm oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is hot, cook the fritters in small batches until golden on all sides. (Don't overcrowd the pan as this drops the heat of the oil.) Transfer the cooked fritters to a dish topped with paper towel and permit to rest.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese croquettes are a genuine treat. The crispy crust reveals a creamy interior. The spinach adds a vibrant, somewhat earthy taste, while the cheese offers a savory, flavorful smoothness. You can substitute the dairy cheese with steamed, mashed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

For fresh spinach, clean it thoroughly, getting rid of any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a bit of water over a medium flame. Once softened, remove in a strainer for about 15 mins, then remove any remaining moisture and reserve.

When working with defrosted spinach, carefully squeeze out extra water.

Preheat the oil in a pan over a medium heat and cook the onion and garlic cloves until translucent, about a few minutes. Turn off the stove.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and flavor with salt and pepper. Mix completely until incorporated. If the dough looks too loose, mix in some more breadcrumbs.

With your fingers, mold the mixture into elongated patties slightly larger than a walnut but less bulky than an chicken egg, and set them on a baking sheet topped with parchment paper. Seal and chill for at least 60 minutes.

In a big skillet over moderate heat, warm olive oil to a amount of about half an inch. Fry the fritters a small batch for a couple of minutes on both sides, turning so they are golden completely, then transfer on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely healthy appetizer or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to serve

Put the dry lentils in a pan and cover with enough cold water. Boil over a moderate heat for about 20 minutes or until partially softened, adding more water to keep the lentils immersed if needed.

Add the burghul and continue cooking until fully cooked. Drain the ingredients completely and set aside in a bowl.

Heat a portion of the