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Leek Patties

Bite-sized fried croquettes, often known as keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These particular leek croquettes deliver a delicious combination of rich minced beef with the delicate, mildly sweet essence of fresh leeks, rendering them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Wash the green leeks well and cut away the roots and the majority of the green tops. Cut into halves lengthways then into 1.5-centimeter slices. Place in a deep frying pan and fill with cold water, then cook over a medium heat for about 20 mins or until cooked through.

Strain the leeks and transfer in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and season generously with salt and pepper. Mix well using your hands then shape a several tablespoonfuls into a croquette, pressing a bit. Put on a tray and continue for the remaining of the mixture.

Warm olive oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is ready, fry the croquettes in batches until crispy on each side. (Avoid overcrowding the pan as this lowers the temperature of the cooking oil.) Transfer the cooked fritters to a plate topped with absorbent paper and permit to drain.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese fritters are a real delight. The golden crust opens up to a smooth center. The fresh spinach imparts a vibrant, moderately natural flavor, while the dairy gives a savory, umami richness. It's possible to replace the cheese with boiled, crushed spuds if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon wedges, to garnish

When using fresh spinach, wash it carefully, discarding any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a little liquid over a moderate heat. Once softened, strain in a colander for about a quarter hour, then press out any excess liquid and put aside.

When working with previously frozen spinach, carefully remove extra water.

Warm the oil in a frying pan over a moderate heat and saute the diced onion and garlic cloves until translucent, about four minutes. Take off the flame.

Combine the cooked spinach, cooked onion and softened garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and spice with salt and pepper. Mix well until blended. If the preparation seems too loose, mix in some additional breadcrumbs.

With your fingers, mold the mixture into oval shapes a bit bigger than a walnut shell but more compact than an chicken egg, and set them on a tray topped with parchment paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium flame, warm oil to a depth of about 1cm. Cook the croquettes a few at a time for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Boasting a golden crust and moist center, these croquettes are not only flavorful but also a wonderfully wholesome appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to accompany

Put the dry lentils in a pan and fill with enough cold water. Simmer over a medium heat for about 20 minutes or until nearly done, pouring more water to ensure the lentils covered if necessary.

Add the burghul and proceed cooking until tender. Drain the mixture completely and set aside in a bowl.

Heat half of the