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Leek Patties

Petite crispy patties, often called keftedes, represent a cherished delicacy in Sephardic cuisine. These particular leek patties offer a tasty combination of rich ground beef with the delicate, sweetly mild flavour of fresh leeks, making them truly irresistible.

Yields 12

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

Wash the green leeks properly and remove the roots and the majority of the green tops. Cut into halves along the length then into half-inch pieces. Transfer in a deep frying pan and submerge with cold water, then simmer over a moderate heat for about 20 mins or until softened.

Strain the softened leeks and transfer in a big bowl with the minced beef, eggs, crumbs, dill, chopped parsley and spice and spice liberally with salt and pepper. Mix well using your fingers then form a several scoops into a croquette, pressing a bit. Put on a plate and continue for the balance of the mixture.

Preheat cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the olive oil is sizzling, fry the patties in batches until golden on each side. (Don't overcrowd the frying pan as this drops the heat of the oil.) Remove the finished fritters to a dish covered with paper towel and permit to cool.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese fritters are a genuine pleasure. The golden outside opens up to a creamy interior. The spinach imparts a bright, somewhat natural note, while the dairy gives a savory, savory creaminess. It's possible to replace the cheese with cooked, pureed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

For fresh spinach, wash it thoroughly, discarding any hard stems, and cut into it into sizable portions. Transfer in a big pot with a little hot water over a medium heat. Once softened, strain in a colander for about 15 minutes, then press out any excess liquid and put aside.

If using previously frozen spinach, thoroughly remove unwanted moisture.

Warm the oil in a frying pan over a moderate heat and saute the chopped onion and garlic cloves until softened, about 4 minutes. Take off the heat.

Put the wilted spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a container and season with seasoning. Stir thoroughly until incorporated. If the dough seems too loose, incorporate some additional breading.

By hand, form the preparation into oval croquettes a bit bigger than a walnut but less bulky than an large egg, and set them on a baking sheet lined with baking paper. Seal and cool for at least 1 hour.

In a wide pan over medium heat, warm cooking oil to a depth of about half an inch. Cook the croquettes a small batch for 2–3 minutes each side, flipping so they are golden brown all over, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

With their crispy exterior and soft inside, these patties are not only flavorful but also a highly nutritious appetizer or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to liking
• Yogurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and submerge with ample cold water. Cook over a medium heat for about 20 mins or until almost cooked, adding extra liquid to keep the lentils immersed if required.

Add the bulgur wheat and keep cooking until softened. Drain the lentils and burghul thoroughly and put aside in a bowl.

Preheat 50% of the