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Leek Patties

Small pan-fried croquettes, commonly called keftedes, are a beloved signature dish in Sephardic Jewish culinary traditions. These leek patties offer a tasty blend of hearty beef with the subtle, slightly sweet taste of tender leeks, making them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks properly and trim off the root ends and the majority of the green stalk. Slice in half longways then into 1.5-centimeter slices. Put in a large skillet and submerge with fresh water, then cook over a medium flame for about 20 mins or until tender.

Strain the leeks and place in a big bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and flavor generously with seasoning. Combine well using your fingers then form a several scoops into a ball, shaping a little. Place on a tray and proceed for the remaining of the preparation.

Preheat olive oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the heated oil is hot, brown the croquettes in small batches until golden brown on all sides. (Don't overcrowd the skillet as this drops the oil temperature of the cooking oil.) Transfer the finished croquettes to a dish lined with paper towel and permit to drain.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese croquettes are a true treat. The crunchy outside opens up to a smooth interior. The leafy spinach adds a vibrant, somewhat natural taste, while the grated cheese provides a savory, umami richness. You can substitute the cheese with cooked, crushed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to serve

When using raw spinach, rinse it thoroughly, removing any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a small amount hot water over a medium flame. Once softened, drain in a sieve for about a quarter hour, then remove any remaining moisture and put aside.

When working with defrosted spinach, completely remove extra water.

Heat the oil in a skillet over a moderate heat and cook the chopped onion and garlic cloves until translucent, about four minutes. Remove from the heat.

Put the cooked spinach, cooked onion and garlic, grated cheese, ricotta, nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Combine thoroughly until incorporated. If the mixture looks too loose, mix in some more breadcrumbs.

By hand, mold the mixture into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and place them on a plate lined with baking paper. Cover and chill for at least one hour.

In a big skillet over medium flame, heat cooking oil to a level of about half an inch. Fry the fritters a small batch for 2–3 minutes per side, flipping so they are golden completely, then put on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these patties are not only delicious but also a highly wholesome appetizer or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to taste
• Yogurt and lemon slices, to garnish

Put the dry lentils in a pot and submerge with enough cold water. Cook over a moderate heat for about 20 minutes or until partially softened, including more water to ensure the pulses immersed if needed.

Stir in the cracked wheat and keep cooking until softened. Strain the ingredients well and put aside in a container.

Preheat 50% of the