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Leek Croquettes

Petite pan-fried patties, commonly called keftedes, are a treasured speciality in Sephardic culinary traditions. These leek croquettes deliver a tasty blend of rich ground beef with the subtle, slightly sweet essence of fresh leeks, making them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks carefully and cut away the base and the bulk of the green stalk. Chop in half lengthways then into 1.5-centimeter rounds. Place in a deep pan and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and flavor liberally with salt and pepper. Combine thoroughly using your hands then shape a couple of spoonfuls into a croquette, pressing a slightly. Put on a plate and repeat for the balance of the preparation.

Warm oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is hot, brown the fritters in small groups until golden on all sides. (Do not fill the frying pan as this drops the oil temperature of the cooking oil.) Remove the cooked patties to a plate lined with paper towel and allow to cool.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese croquettes are a real delight. The crunchy exterior reveals a creamy center. The spinach imparts a bright, somewhat green taste, while the cheese offers a deep, flavorful richness. Feel free to swap the dairy cheese with boiled, crushed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to accompany

For fresh spinach, clean it well, discarding any stalks, and roughly chop it into sizable portions. Put in a big pot with a bit of liquid over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then press out any excess liquid and set aside.

For thawed frozen spinach, completely press out excess liquid.

Preheat the oil in a skillet over a medium flame and fry the diced onion and garlic cloves until translucent, about a few minutes. Turn off the stove.

Put the wilted spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Stir well until incorporated. If the dough looks too wet, incorporate some extra crumbs.

With your fingers, shape the preparation into elongated patties somewhat larger than a nut but smaller than an egg, and place them on a tray lined with wax paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium flame, preheat oil to a amount of about 1 centimeter. Fry the fritters a small batch for 2–3 minutes each side, flipping so they are crispy everywhere, then put on paper towel.

Serve with lemon slices.

Kroketes Fakes

Boasting a golden crust and soft inside, these croquettes are not only tasty but also a wonderfully nutritious bite or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to serve

Add the lentils in a pan and cover with enough water. Cook over a moderate heat for about twenty minutes or until partially softened, including extra liquid to keep the legumes submerged if required.

Stir in the cracked wheat and continue cooking until tender. Drain the lentils and burghul completely and reserve in a container.

Warm half of the