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Leek Croquettes

Bite-sized fried croquettes, often known as keftedes, represent a beloved delicacy in Sephardic Jewish culinary traditions. These leek croquettes present a tasty fusion of hearty beef with the subtle, slightly sweet flavour of tender leeks, making them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks properly and cut away the root ends and the majority of the green tops. Cut in half longways then into 1.5-centimeter rounds. Place in a deep frying pan and submerge with water, then heat over a medium flame for about twenty minutes or until tender.

Drain the leeks and place in a large mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and spice and season generously with seasoning. Combine completely using your fingers then shape a couple of spoonfuls into a croquette, flattening a bit. Put on a plate and continue for the remaining of the ingredients.

Preheat cooking oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is ready, brown the croquettes in small groups until golden brown on each side. (Avoid overcrowding the pan as this drops the temperature of the oil.) Transfer the finished fritters to a tray lined with paper towel and let to rest.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese croquettes are a real treat. The crunchy crust reveals a soft center. The fresh spinach imparts a bright, somewhat earthy flavor, while the grated cheese provides a deep, savory smoothness. Feel free to swap the cheesy element with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, rinse it carefully, removing any hard stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little water over a medium flame. Once cooked, drain in a colander for about a quarter hour, then remove any excess liquid and reserve.

For thawed frozen spinach, carefully press out unwanted moisture.

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

Combine the prepared spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until incorporated. If the mixture seems too wet, add some additional breading.

By hand, form the mixture into oval croquettes slightly larger than a walnut shell but more compact than an egg, and put them on a tray lined with wax paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a depth of about 1 centimeter. Fry the fritters a few at a time for a couple of minutes each side, turning so they are golden brown completely, then place on paper towel.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these patties are not only tasty but also a wonderfully nutritious appetizer or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a saucepan and fill with enough cold water. Simmer over a medium flame for about 20 mins or until nearly done, adding more water to maintain the pulses submerged if necessary.

Mix in the bulgur wheat and continue cooking until softened. Drain the ingredients completely and set aside in a bowl.

Preheat a portion of the