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Leek Patties

Small crispy croquettes, typically known as keftedes, are a beloved delicacy in Sephardic Jewish cuisine. These leek patties deliver a flavorful combination of rich ground beef with the gentle, mildly sweet taste of leeks, rendering them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to serve

Wash the green leeks carefully and remove the base and the bulk of the dark green parts. Cut into halves longways then into 1.5-centimeter pieces. Put in a deep pan and cover with fresh water, then cook over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and put in a large mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and season liberally with pepper and salt. Mix completely using your hands then shape a several spoonfuls into a patty, pressing a slightly. Set on a tray and repeat for the rest of the mixture.

Preheat oil in a pan to a level of about ¾ inch over a medium flame. When the olive oil is sizzling, brown the patties in small batches until golden on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Remove the ready patties to a plate covered with kitchen paper and let to rest.

Present with lemon slices.

Spinach Croquettes

These delightful spinach with cheese fritters are a genuine treat. The crunchy exterior gives way to a creamy interior. The spinach imparts a bright, moderately green taste, while the dairy offers a savory, flavorful smoothness. You can substitute the dairy cheese with steamed, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

For raw spinach, clean it carefully, getting rid of any hard stems, and cut into it into big pieces. Place in a big pot with a bit of liquid over a medium flame. Once cooked, drain in a strainer for about 15 minutes, then remove any extra water and set aside.

For defrosted spinach, thoroughly press out extra water.

Heat the olive oil in a pan over a moderate heat and saute the chopped onion and garlic until tender, about four minutes. Remove from the stove.

Place the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and season with pepper and salt. Mix completely until combined. If the preparation looks too soft, incorporate some more breadcrumbs.

Using your hands, mold the mixture into oval shapes somewhat larger than a walnut shell but less bulky than an large egg, and set them on a baking sheet covered with parchment paper. Seal and cool for at least 1 hour.

In a wide pan over medium flame, preheat olive oil to a depth of about half an inch. Cook the croquettes a few at a time for two to three minutes per side, flipping so they are crispy everywhere, then put on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only flavorful but also a wonderfully healthy snack or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to garnish

Add the lentils in a pot and fill with plenty of fresh water. Boil over a moderate heat for about 20 minutes or until partially softened, pouring additional water to maintain the pulses submerged if necessary.

Stir in the bulgur wheat and keep cooking until tender. Drain the lentils and burghul thoroughly and put aside in a mixing bowl.

Warm a portion of the