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Leek Croquettes

Small pan-fried fritters, commonly known as keftedes, represent a cherished speciality in Sephardic Jewish cooking. These leek croquettes offer a delicious blend of hearty beef with the delicate, sweetly mild essence of tender leeks, rendering them utterly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Clean the fresh leeks carefully and remove the base and the bulk of the green stalk. Slice in half longways then into 1.5cm slices. Put in a deep frying pan and submerge with water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and paprika and season liberally with seasoning. Stir completely using your fingers then mold a couple of tablespoonfuls into a patty, shaping a bit. Place on a tray and proceed for the rest of the ingredients.

Heat olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the olive oil is hot, cook the fritters in small groups until golden brown on all sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Transfer the cooked fritters to a tray covered with paper towel and let to drain.

Present with lemon slices.

Spinach Patties

These spinach with cheese croquettes are a real treat. The crunchy exterior reveals a soft center. The leafy spinach imparts a fresh, moderately green note, while the grated cheese offers a savory, umami smoothness. You can substitute the cheesy element with boiled, pureed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for frying (or vegetable oil)
• Fresh lemon, to serve

If using fresh spinach, wash it carefully, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a bit of liquid over a medium heat. Once cooked, remove in a strainer for about a quarter hour, then press out any remaining moisture and set aside.

If using thawed frozen spinach, carefully press out excess liquid.

Heat the cooking oil in a skillet over a medium heat and cook the onion and garlic cloves until softened, about a few minutes. Take off the stove.

Place the prepared spinach, cooked onion and softened garlic, kefalotyri, ricotta, spice, red spice, breading and eggs in a large bowl and spice with salt and pepper. Mix well until blended. If the preparation appears too soft, incorporate some extra crumbs.

By hand, mold the mixture into oval shapes slightly larger than a walnut but smaller than an egg, and set them on a tray topped with parchment paper. Wrap and chill for at least one hour.

In a big skillet over medium flame, warm cooking oil to a amount of about half an inch. Brown the patties a few at a time for two to three minutes each side, turning so they are crispy everywhere, then place on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these fritters are not only tasty but also a wonderfully healthy snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon slices, to garnish

Add the lentils in a pot and submerge with plenty of cold water. Cook over a medium flame for about twenty minutes or until almost cooked, adding more water to ensure the pulses submerged if necessary.

Mix in the burghul and keep cooking until tender. Strain the lentils and burghul well and reserve in a mixing bowl.

Warm half of the