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Leek Patties

Small fried croquettes, typically known as keftedes, represent a cherished delicacy in Sephardic Jewish cuisine. These leek patties offer a delicious fusion of hearty minced beef with the gentle, slightly sweet essence of tender leeks, and they are absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to garnish

Wash the leeks properly and cut away the roots and the bulk of the dark green parts. Cut into halves lengthways then into half-inch slices. Put in a deep frying pan and submerge with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Drain the leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and sweet paprika and flavor generously with pepper and salt. Stir completely using your palms then mold a several spoonfuls into a patty, shaping a slightly. Put on a plate and proceed for the balance of the preparation.

Preheat cooking oil in a pan to a level of about 2 centimeters over a moderate heat. When the oil is hot, fry the croquettes in batches until golden brown on each side. (Do not fill the frying pan as this reduces the heat of the oil.) Take out the ready fritters to a dish covered with kitchen paper and let to drain.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese fritters are a genuine delight. The golden outside reveals a creamy filling. The leafy spinach brings a fresh, somewhat green flavor, while the grated cheese provides a deep, umami smoothness. Feel free to swap the cheese with boiled, mashed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to accompany

When using raw spinach, rinse it carefully, removing any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little water over a medium heat. Once wilted, drain in a colander for about 15 minutes, then remove any extra water and reserve.

When working with defrosted spinach, thoroughly remove excess liquid.

Heat the olive oil in a skillet over a medium heat and fry the onion and minced garlic until tender, about a few minutes. Take off the heat.

Put the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, red spice, breading and eggs in a large bowl and spice with pepper and salt. Combine well until combined. If the dough looks too soft, mix in some additional breading.

By hand, form the dough into oval croquettes a bit bigger than a walnut shell but more compact than an egg, and set them on a baking sheet covered with baking paper. Cover and cool for at least one hour.

In a wide pan over medium heat, preheat cooking oil to a level of about half an inch. Fry the croquettes a small batch for 2–3 minutes each side, flipping so they are golden brown completely, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these croquettes are not only tasty but also a highly nutritious appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Put the dry lentils in a pan and cover with plenty of water. Boil over a medium heat for about 20 minutes or until partially softened, including more water to ensure the legumes submerged if required.

Stir in the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul well and set aside in a bowl.

Preheat 50% of the