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Leek Croquettes

Petite crispy croquettes, typically known as keftedes, represent a beloved delicacy in Sephardic Jewish cuisine. These particular leek patties present a tasty blend of rich beef with the gentle, slightly sweet taste of leeks, rendering them absolutely addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to accompany

Wash the green leeks carefully and remove the roots and the bulk of the green tops. Slice lengthwise along the length then into half-inch pieces. Transfer in a deep frying pan and cover with fresh water, then simmer over a medium flame for about 20 minutes or until tender.

Drain the leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, fresh dill, chopped parsley and paprika and season well with pepper and salt. Mix well using your hands then form a couple of spoonfuls into a ball, shaping a little. Set on a tray and continue for the balance of the mixture.

Heat cooking oil in a pan to a level of about ¾ inch over a moderate heat. When the olive oil is hot, fry the croquettes in batches until golden brown on both sides. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Take out the cooked fritters to a plate covered with kitchen paper and permit to drain.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a genuine treat. The crunchy crust opens up to a smooth interior. The spinach brings a bright, moderately natural taste, while the dairy offers a savory, umami smoothness. Feel free to swap the dairy cheese with boiled, mashed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or vegetable oil)
• Fresh lemon, to serve

If using fresh spinach, rinse it thoroughly, discarding any tough stems, and cut into it into big pieces. Place in a large saucepan with a bit of water over a medium flame. Once softened, drain in a sieve for about 15 mins, then squeeze out any excess liquid and set aside.

For previously frozen spinach, completely remove unwanted moisture.

Warm the cooking oil in a pan over a medium flame and saute the chopped onion and garlic until tender, about a few minutes. Remove from the heat.

Combine the wilted spinach, fried onion and garlic, hard cheese, soft cheese, spice, paprika, breading and eggs in a container and flavor with salt and pepper. Combine well until incorporated. If the mixture appears too wet, mix in some additional crumbs.

With your fingers, form the mixture into oval croquettes somewhat larger than a walnut shell but less bulky than an large egg, and put them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least one hour.

In a big skillet over moderate heat, heat oil to a depth of about 1 centimeter. Brown the croquettes a handful for 2–3 minutes each side, flipping so they are golden completely, then put on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Boasting a golden crust and soft inside, these patties are not only delicious but also a highly wholesome appetizer or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Put the dry lentils in a pan and fill with plenty of fresh water. Simmer over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to keep the lentils covered if necessary.

Add the bulgur wheat and proceed cooking until tender. Strain the ingredients well and set aside in a mixing bowl.

Heat a portion of the