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Leek Croquettes

Bite-sized fried croquettes, commonly referred to as keftedes, stand as a treasured delicacy in Sephardic cuisine. These particular leek fritters offer a flavorful fusion of rich ground beef with the delicate, mildly sweet essence of tender leeks, rendering them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks properly and cut away the roots and the bulk of the green tops. Cut lengthwise longways then into half-inch rounds. Place in a large skillet and fill with cold water, then cook over a moderate heat for about 20 mins or until tender.

Strain the softened leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and spice liberally with salt and pepper. Combine well using your hands then form a few tablespoonfuls into a croquette, shaping a slightly. Place on a plate and continue for the remaining of the ingredients.

Heat olive oil in a pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, fry the croquettes in batches until crispy on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Remove the cooked fritters to a tray topped with kitchen paper and permit to cool.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach patties are a real pleasure. The crunchy exterior gives way to a smooth filling. The leafy spinach adds a vibrant, slightly earthy taste, while the cheese gives a savory, savory smoothness. Feel free to swap the cheesy element with steamed, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Oil for frying (or sunflower oil)
• Lemon slices, to serve

If using leafy greens, rinse it well, discarding any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of hot water over a medium heat. Once cooked, strain in a colander for about 15 minutes, then squeeze out any remaining moisture and reserve.

If using previously frozen spinach, completely squeeze out extra water.

Warm the oil in a pan over a moderate heat and saute the diced onion and garlic until softened, about a few minutes. Take off the stove.

Combine the prepared spinach, fried onion and garlic, grated cheese, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and spice with seasoning. Combine well until blended. If the mixture appears too wet, mix in some extra crumbs.

Using your hands, shape the dough into elongated patties a bit bigger than a walnut shell but smaller than an egg, and put them on a tray lined with parchment paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium flame, heat cooking oil to a depth of about 1 centimeter. Fry the croquettes a few at a time for 2–3 minutes on both sides, flipping so they are golden all over, then place on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

With their golden crust and moist center, these croquettes are not only flavorful but also a highly healthy appetizer or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a pot and submerge with ample fresh water. Cook over a moderate heat for about twenty minutes or until almost cooked, pouring extra liquid to maintain the legumes immersed if necessary.

Mix in the cracked wheat and continue cooking until fully cooked. Drain the mixture thoroughly and reserve in a bowl.

Heat half of the