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Leek Croquettes

Petite crispy patties, typically called keftedes, represent a beloved signature dish in Sephardic cooking. These leek fritters deliver a flavorful blend of rich minced beef with the subtle, slightly sweet essence of leeks, and they are absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Wash the green leeks well and trim off the root ends and most of the dark green parts. Chop in half lengthways then into half-inch pieces. Put in a large skillet and cover with cold water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the leeks and transfer in a mixing bowl with the beef, beaten eggs, crumbs, chopped dill, chopped parsley and paprika and spice liberally with seasoning. Mix well using your hands then form a few tablespoonfuls into a croquette, pressing a little. Put on a platter and continue for the remaining of the mixture.

Heat oil in a skillet to a level of about 2 centimeters over a moderate heat. When the heated oil is hot, cook the croquettes in small batches until crispy on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Remove the cooked patties to a tray lined with paper towel and permit to rest.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese patties are a real treat. The crispy exterior gives way to a soft interior. The leafy spinach brings a bright, slightly natural taste, while the cheese offers a deep, savory smoothness. You can substitute the cheese with steamed, crushed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon wedges, to garnish

For leafy greens, rinse it well, removing any hard stems, and roughly chop it into sizable portions. Put in a big pot with a little hot water over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then squeeze out any extra water and put aside.

For previously frozen spinach, completely remove extra water.

Preheat the cooking oil in a pan over a moderate heat and fry the diced onion and minced garlic until translucent, about a few minutes. Take off the heat.

Place the wilted spinach, cooked onion and garlic, grated cheese, ricotta, spice, sweet paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Stir well until blended. If the preparation looks too loose, mix in some extra crumbs.

By hand, shape the mixture into oval croquettes somewhat larger than a nut but more compact than an large egg, and set them on a baking sheet covered with baking paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium flame, warm cooking oil to a depth of about 1cm. Fry the patties a few at a time for two to three minutes per side, turning so they are golden all over, then place on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a highly wholesome bite or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to accompany

Place the lentils in a pan and cover with enough water. Boil over a moderate heat for about 20 mins or until almost cooked, pouring additional water to keep the legumes submerged if necessary.

Mix in the cracked wheat and keep cooking until tender. Drain the mixture well and reserve in a mixing bowl.

Preheat a portion of the