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Leek Croquettes

Petite fried croquettes, typically referred to as keftedes, are a treasured speciality in Sephardic Jewish culinary traditions. These particular leek croquettes present a tasty combination of hearty minced beef with the delicate, sweetly mild taste of leeks, and they are truly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Clean the fresh leeks well and trim off the roots and the bulk of the green stalk. Cut in half longways then into half-inch rounds. Transfer in a large skillet and cover with cold water, then simmer over a medium heat for about twenty minutes or until tender.

Drain the leeks and transfer in a big bowl with the beef, beaten eggs, crumbs, fresh dill, parsley and paprika and spice well with seasoning. Mix thoroughly using your fingers then form a couple of spoonfuls into a croquette, shaping a bit. Set on a tray and repeat for the balance of the mixture.

Warm oil in a skillet to a amount of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the patties in batches until golden on each side. (Do not fill the skillet as this reduces the heat of the oil.) Transfer the cooked fritters to a tray covered with absorbent paper and allow to cool.

Present with lemon slices.

Spinach Patties

These amazing spinach with cheese croquettes are a real pleasure. The golden exterior reveals a smooth interior. The fresh spinach brings a vibrant, somewhat earthy note, while the cheese offers a savory, umami creaminess. It's possible to replace the cheese with steamed, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon slices, to accompany

If using fresh spinach, wash it well, removing any stalks, and cut into it into large chunks. Put in a deep pan with a small amount water over a moderate heat. Once softened, strain in a sieve for about a quarter hour, then squeeze out any extra water and put aside.

If using defrosted spinach, completely press out extra water.

Heat the olive oil in a skillet over a medium flame and cook the diced onion and garlic cloves until translucent, about 4 minutes. Take off the flame.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a large bowl and season with seasoning. Stir well until combined. If the dough looks too wet, add some additional breading.

By hand, shape the mixture into oval croquettes a bit bigger than a nut but smaller than an chicken egg, and place them on a tray topped with parchment paper. Cover and chill for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a amount of about 1 centimeter. Cook the croquettes a small batch for 2–3 minutes each side, turning so they are golden brown completely, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully healthy bite or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a saucepan and submerge with plenty of water. Boil over a medium flame for about twenty minutes or until partially softened, including more water to maintain the lentils immersed if required.

Add the burghul and keep cooking until tender. Drain the mixture well and reserve in a container.

Heat 50% of the