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Leek Croquettes

Small fried croquettes, typically known as keftedes, represent a treasured delicacy in Sephardic cuisine. These particular leek fritters deliver a delicious blend of rich ground beef with the delicate, mildly sweet taste of fresh leeks, making them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks properly and cut away the root ends and most of the green stalk. Cut into halves longways then into 1.5cm rounds. Transfer in a deep frying pan and cover with water, then cook over a medium heat for about twenty minutes or until tender.

Drain the leeks and transfer in a big bowl with the beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and flavor well with seasoning. Combine well using your palms then shape a couple of scoops into a ball, shaping a little. Place on a tray and continue for the balance of the preparation.

Warm cooking oil in a skillet to a depth of about ¾ inch over a medium heat. When the olive oil is hot, brown the fritters in small groups until crispy on each side. (Do not fill the pan as this drops the temperature of the cooking oil.) Transfer the ready croquettes to a dish topped with kitchen paper and allow to rest.

Offer with lemon slices.

Spinach Patties

These delightful spinach with cheese fritters are a true treat. The crispy exterior opens up to a smooth filling. The spinach adds a bright, slightly natural taste, while the cheese gives a savory, savory richness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Oil for pan-frying (or neutral oil)
• Fresh lemon, to garnish

If using fresh spinach, rinse it well, getting rid of any hard stems, and cut into it into large chunks. Put in a large saucepan with a small amount liquid over a medium flame. Once wilted, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.

If using defrosted spinach, completely remove excess liquid.

Warm the oil in a pan over a medium flame and cook the onion and garlic until softened, about four minutes. Take off the heat.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, nutmeg, red spice, breading and beaten eggs in a large bowl and flavor with pepper and salt. Combine well until incorporated. If the preparation looks too wet, incorporate some additional crumbs.

By hand, shape the preparation into elongated patties a bit bigger than a nut but smaller than an egg, and put them on a tray covered with baking paper. Seal and cool for at least 1 hour.

In a big skillet over moderate heat, warm oil to a amount of about 1cm. Brown the fritters a handful for 2–3 minutes per side, turning so they are golden everywhere, then put on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and moist center, these patties are not only tasty but also a wonderfully nutritious bite or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to serve

Put the dry lentils in a pot and submerge with enough fresh water. Boil over a medium heat for about twenty minutes or until partially softened, including more water to ensure the pulses immersed if necessary.

Mix in the cracked wheat and proceed cooking until tender. Drain the ingredients thoroughly and reserve in a bowl.

Heat half of the