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Leek Croquettes

Petite fried patties, often known as keftedes, represent a cherished signature dish in Sephardic Jewish culinary traditions. These leek croquettes deliver a delicious fusion of savory ground beef with the subtle, mildly sweet flavour of tender leeks, making them truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Wash the fresh leeks carefully and trim off the root ends and the bulk of the dark green parts. Chop lengthwise longways then into 1.5-centimeter slices. Put in a large skillet and fill with water, then simmer over a moderate heat for about 20 mins or until tender.

Drain the softened leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and spice and flavor generously with seasoning. Mix well using your palms then shape a few spoonfuls into a croquette, flattening a little. Place on a tray and continue for the remaining of the preparation.

Heat oil in a pan to a depth of about 2cm over a medium flame. When the heated oil is ready, fry the fritters in batches until crispy on all sides. (Do not fill the frying pan as this drops the heat of the cooking oil.) Remove the ready patties to a tray covered with paper towel and permit to rest.

Serve with lemon slices.

Spinach Croquettes

These spinach and cheese fritters are a true treat. The golden exterior reveals a smooth filling. The spinach adds a vibrant, moderately green flavor, while the grated cheese gives a deep, savory smoothness. Feel free to swap the dairy cheese with boiled, mashed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

When using fresh spinach, rinse it well, removing any hard stems, and roughly chop it into sizable portions. Put in a large saucepan with a bit of liquid over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then press out any excess liquid and put aside.

If using defrosted spinach, thoroughly squeeze out unwanted moisture.

Preheat the olive oil in a pan over a moderate heat and saute the diced onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Combine the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Mix well until incorporated. If the mixture appears too soft, incorporate some additional breadcrumbs.

With your fingers, mold the preparation into oval croquettes a bit bigger than a nut but smaller than an egg, and set them on a tray lined with wax paper. Seal and cool for at least 60 minutes.

In a wide pan over medium flame, preheat olive oil to a depth of about half an inch. Brown the fritters a few at a time for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these patties are not only tasty but also a extremely wholesome bite or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a pot and fill with plenty of cold water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring more water to maintain the lentils submerged if needed.

Stir in the cracked wheat and keep cooking until tender. Remove the water from the ingredients completely and reserve in a mixing bowl.

Heat 50% of the