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Leek Croquettes

Small fried croquettes, often referred to as keftedes, represent a beloved speciality in Sephardic Jewish cooking. These particular leek fritters present a flavorful blend of savory ground beef with the delicate, mildly sweet taste of leeks, making them truly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to accompany

Wash the green leeks properly and remove the roots and most of the green tops. Cut in half lengthways then into 1.5-centimeter slices. Place in a deep frying pan and fill with cold water, then simmer over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and spice generously with salt and pepper. Combine completely using your hands then shape a few tablespoonfuls into a croquette, shaping a slightly. Put on a platter and repeat for the balance of the ingredients.

Heat cooking oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the oil is sizzling, cook the patties in small batches until golden brown on all sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Transfer the ready croquettes to a tray lined with absorbent paper and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese patties are a real delight. The crispy outside reveals a smooth filling. The spinach adds a fresh, moderately green note, while the dairy provides a savory, savory smoothness. You can substitute the cheesy element with cooked, pureed potato if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For raw spinach, rinse it well, removing any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a small amount hot water over a medium heat. Once softened, drain in a sieve for about a quarter hour, then press out any extra water and put aside.

For previously frozen spinach, carefully squeeze out excess liquid.

Heat the oil in a frying pan over a medium flame and fry the chopped onion and minced garlic until translucent, about 4 minutes. Turn off the heat.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until blended. If the preparation looks too loose, mix in some additional breading.

With your fingers, shape the preparation into oval shapes a bit bigger than a nut but more compact than an chicken egg, and place them on a baking sheet lined with parchment paper. Cover and cool for at least one hour.

In a big skillet over medium flame, warm olive oil to a depth of about 1 centimeter. Cook the patties a handful for two to three minutes per side, turning so they are crispy all over, then place on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only flavorful but also a wonderfully nutritious bite or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to serve

Place the dry lentils in a pan and submerge with enough water. Cook over a medium heat for about 20 minutes or until partially softened, adding extra liquid to maintain the pulses immersed if needed.

Stir in the cracked wheat and proceed cooking until tender. Strain the ingredients well and set aside in a mixing bowl.

Preheat a portion of the