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Leek Patties

Bite-sized pan-fried croquettes, commonly known as keftedes, stand as a cherished speciality in Sephardic cooking. These leek patties present a flavorful fusion of hearty ground beef with the delicate, slightly sweet flavour of leeks, and they are absolutely crave-worthy.

Makes 12

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

Wash the green leeks well and cut away the base and most of the green stalk. Slice lengthwise longways then into half-inch pieces. Place in a deep pan and fill with water, then simmer over a medium flame for about 20 mins or until tender.

Strain the cooked leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and season generously with seasoning. Combine well using your palms then form a few spoonfuls into a ball, shaping a bit. Put on a plate and continue for the balance of the ingredients.

Preheat oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, brown the fritters in small batches until crispy on both sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Transfer the cooked fritters to a dish covered with paper towel and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a real pleasure. The crunchy crust reveals a soft filling. The spinach brings a bright, slightly green flavor, while the dairy gives a rich, savory creaminess. It's possible to replace the cheesy element with steamed, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

If using raw spinach, clean it thoroughly, getting rid of any hard stems, and cut into it into sizable portions. Put in a large saucepan with a bit of water over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then press out any excess liquid and reserve.

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

Preheat the olive oil in a frying pan over a medium flame and saute the onion and garlic until softened, about a few minutes. Take off the stove.

Combine the prepared spinach, cooked onion and softened garlic, kefalotyri, ricotta, spice, sweet paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Combine well until combined. If the mixture appears too loose, add some extra crumbs.

Using your hands, form the preparation into oval shapes somewhat larger than a walnut shell but smaller than an egg, and put them on a tray covered with wax paper. Wrap and chill for at least one hour.

In a wide pan over medium heat, warm olive oil to a level of about half an inch. Fry the patties a small batch for a couple of minutes per side, turning so they are golden brown everywhere, then place on paper towel.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only tasty but also a highly wholesome bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pan and cover with plenty of cold water. Simmer over a moderate heat for about twenty minutes or until partially softened, adding extra liquid to maintain the pulses covered if necessary.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the mixture completely and set aside in a mixing bowl.

Warm a portion of the