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Leek Croquettes

Small crispy patties, commonly known as keftedes, are a cherished signature dish in Sephardic Jewish cuisine. These leek croquettes offer a tasty fusion of hearty minced beef with the gentle, sweetly mild taste of tender leeks, making them absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to serve

Thoroughly wash the green leeks well and trim off the root ends and most of the green stalk. Chop into halves along the length then into half-inch pieces. Place in a large skillet and fill with water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a mixing bowl with the minced beef, beaten eggs, crumbs, dill, chopped parsley and paprika and season generously with seasoning. Stir well using your fingers then form a several tablespoonfuls into a patty, flattening a little. Place on a tray and continue for the rest of the mixture.

Heat cooking oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, brown the fritters in batches until golden brown on all sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the ready patties to a dish lined with paper towel and allow to cool.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese croquettes are a genuine delight. The crunchy crust gives way to a soft center. The fresh spinach adds a vibrant, somewhat natural note, while the dairy provides a rich, flavorful smoothness. Feel free to swap the dairy cheese with cooked, mashed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon wedges, to serve

If using fresh spinach, clean it thoroughly, getting rid of any tough stems, and roughly chop it into large chunks. Place in a big pot with a small amount liquid over a medium heat. Once wilted, drain in a colander for about 15 mins, then remove any excess liquid and reserve.

For defrosted spinach, completely press out unwanted moisture.

Preheat the oil in a pan over a medium heat and saute the onion and garlic cloves until tender, about a few minutes. Take off the flame.

Place the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine completely until blended. If the preparation appears too loose, add some additional breading.

Using your hands, mold the mixture into oval shapes a bit bigger than a walnut but more compact than an large egg, and set them on a plate covered with baking paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, preheat oil to a level of about half an inch. Fry the patties a few at a time for two to three minutes per side, turning so they are golden everywhere, then transfer on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only flavorful but also a highly healthy snack or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a saucepan and submerge with plenty of fresh water. Simmer over a medium flame for about twenty minutes or until nearly done, including more water to maintain the lentils covered if necessary.

Mix in the burghul and proceed cooking until tender. Remove the water from the lentils and burghul well and reserve in a container.

Heat half of the