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Leek Croquettes

Small fried croquettes, typically referred to as keftedes, stand as a cherished signature dish in Sephardic cuisine. These particular leek croquettes deliver a delicious fusion of rich minced beef with the subtle, mildly sweet taste of fresh leeks, making them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the green leeks well and trim off the root ends and the bulk of the dark green parts. Chop into halves lengthways then into half-inch rounds. Put in a deep pan and cover with water, then simmer over a medium heat for about 20 minutes or until cooked through.

Strain the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and spice and flavor well with seasoning. Combine thoroughly using your hands then mold a several scoops into a croquette, pressing a little. Place on a platter and proceed for the balance of the ingredients.

Heat olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the oil is ready, fry the patties in small groups until golden on both sides. (Do not fill the pan as this lowers the temperature of the oil.) Remove the ready patties to a plate lined with absorbent paper and let to rest.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach croquettes are a real pleasure. The golden crust opens up to a creamy interior. The fresh spinach adds a fresh, somewhat earthy note, while the dairy gives a rich, flavorful richness. It's possible to replace the dairy cheese with steamed, pureed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon wedges, to accompany

For leafy greens, clean it thoroughly, removing any tough stems, and roughly chop it into sizable portions. Put in a big pot with a bit of water over a medium flame. Once softened, drain in a colander for about a quarter hour, then remove any excess liquid and reserve.

For previously frozen spinach, thoroughly remove extra water.

Preheat the olive oil in a pan over a medium heat and fry the diced onion and garlic cloves until translucent, about a few minutes. Remove from the flame.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and spice with salt and pepper. Combine well until combined. If the dough appears too loose, add some additional crumbs.

With your fingers, form the preparation into elongated patties slightly larger than a walnut but smaller than an large egg, and place them on a tray lined with baking paper. Seal and chill for at least 1 hour.

In a big skillet over medium flame, preheat olive oil to a depth of about 1 centimeter. Fry the croquettes a small batch for two to three minutes on both sides, flipping so they are golden brown completely, then place on paper towel.

Present with fresh lemon.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only flavorful but also a wonderfully healthy bite or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a pot and submerge with enough water. Simmer over a medium heat for about 20 mins or until partially softened, including additional water to ensure the legumes covered if needed.

Stir in the cracked wheat and keep cooking until softened. Remove the water from the mixture thoroughly and reserve in a bowl.

Heat a portion of the