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Leek Croquettes

Petite crispy fritters, commonly known as keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These wonderful leek patties deliver a tasty fusion of savory ground beef with the delicate, slightly sweet flavour of leeks, and they are truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks well and remove the root ends and most of the dark green parts. Chop in half along the length then into 1.5-centimeter slices. Transfer in a deep frying pan and cover with cold water, then cook over a medium flame for about 20 mins or until softened.

Remove the water from the leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and spice and season well with seasoning. Mix well using your fingers then form a several scoops into a croquette, pressing a slightly. Set on a tray and repeat for the balance of the ingredients.

Warm oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the patties in small batches until crispy on both sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Transfer the cooked fritters to a tray covered with kitchen paper and permit to cool.

Serve with lemon slices.

Spinach Patties

These amazing spinach with cheese croquettes are a genuine delight. The crunchy crust gives way to a smooth center. The fresh spinach imparts a bright, slightly green flavor, while the dairy gives a rich, savory creaminess. You can substitute the dairy cheese with steamed, pureed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for frying (or use sunflower oil)
• Lemon wedges, to garnish

If using fresh spinach, clean it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Place in a large saucepan with a bit of liquid over a moderate heat. Once softened, remove in a colander for about 15 minutes, then remove any excess liquid and put aside.

When working with thawed frozen spinach, completely press out extra water.

Heat the oil in a pan over a moderate heat and fry the chopped onion and garlic until softened, about four minutes. Take off the stove.

Place the wilted spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and flavor with pepper and salt. Mix well until incorporated. If the preparation seems too soft, incorporate some more breading.

By hand, form the preparation into elongated patties slightly larger than a walnut shell but more compact than an chicken egg, and place them on a tray topped with parchment paper. Seal and chill for at least one hour.

In a large frying pan over medium heat, warm oil to a level of about 1cm. Brown the patties a few at a time for 2–3 minutes per side, rotating so they are crispy everywhere, then put on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these patties are not only tasty but also a highly wholesome appetizer or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Place the dry lentils in a pot and fill with plenty of cold water. Boil over a medium flame for about 20 minutes or until almost cooked, adding additional water to maintain the pulses immersed if required.

Stir in the cracked wheat and continue cooking until fully cooked. Drain the ingredients completely and put aside in a bowl.

Warm a portion of the