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Leek Croquettes

Small fried croquettes, commonly known as keftedes, represent a treasured delicacy in Sephardic cooking. These wonderful leek croquettes deliver a delicious combination of hearty minced beef with the subtle, sweetly mild essence of leeks, making them truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks carefully and remove the roots and most of the dark green parts. Slice in half lengthways then into 1.5cm rounds. Transfer in a deep frying pan and submerge with fresh water, then cook over a medium heat for about 20 mins or until cooked through.

Strain the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and spice well with seasoning. Mix thoroughly using your hands then form a several tablespoonfuls into a croquette, pressing a little. Put on a platter and continue for the balance of the preparation.

Heat oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the oil is hot, fry the patties in batches until crispy on all sides. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Remove the ready patties to a tray topped with absorbent paper and let to rest.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese fritters are a real pleasure. The crispy crust opens up to a creamy filling. The spinach adds a vibrant, somewhat natural flavor, while the grated cheese offers a deep, umami creaminess. It's possible to replace the cheesy element with boiled, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using fresh spinach, clean it thoroughly, getting rid of any tough stems, and cut into it into big pieces. Transfer in a big pot with a little hot water over a medium heat. Once cooked, strain in a strainer for about a quarter hour, then press out any remaining moisture and reserve.

For thawed frozen spinach, completely press out extra water.

Heat the oil in a skillet over a medium flame and cook the diced onion and garlic until translucent, about four minutes. Remove from the flame.

Place the cooked spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, dry crumbs and eggs in a large bowl and season with pepper and salt. Mix thoroughly until blended. If the preparation seems too loose, incorporate some extra crumbs.

By hand, mold the dough into oval croquettes somewhat larger than a walnut but more compact than an large egg, and place them on a tray covered with parchment paper. Cover and chill for at least 60 minutes.

In a wide pan over medium heat, preheat olive oil to a depth of about half an inch. Cook the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden completely, then place on paper towel.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only tasty but also a wonderfully wholesome snack or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to accompany

Place the brown lentils in a pot and submerge with plenty of water. Cook over a moderate heat for about 20 mins or until almost cooked, pouring additional water to keep the lentils submerged if required.

Stir in the bulgur wheat and proceed cooking until softened. Strain the ingredients completely and reserve in a container.

Heat a portion of the