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Leek Croquettes

Small pan-fried croquettes, often referred to as keftedes, are a treasured signature dish in Sephardic cuisine. These particular leek croquettes present a flavorful combination of hearty minced beef with the gentle, mildly sweet taste of fresh leeks, and they are utterly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks carefully and trim off the base and most of the dark green parts. Slice in half longways then into 1.5cm pieces. Place in a deep frying pan and submerge with water, then cook over a medium flame for about 20 minutes or until softened.

Strain the softened leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and paprika and flavor generously with pepper and salt. Stir thoroughly using your palms then form a couple of scoops into a croquette, shaping a bit. Put on a plate and continue for the rest of the ingredients.

Preheat oil in a skillet to a depth of about 2cm over a medium flame. When the oil is ready, fry the croquettes in batches until golden on each side. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Remove the finished patties to a tray lined with paper towel and permit to rest.

Serve with lemon wedges.

Spinach Patties

These amazing spinach and cheese fritters are a genuine delight. The crispy outside reveals a smooth filling. The fresh spinach imparts a bright, slightly earthy note, while the cheese gives a savory, flavorful richness. You can substitute the dairy cheese with cooked, pureed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

When using fresh spinach, clean it well, getting rid of any hard stems, and cut into it into big pieces. Transfer in a large saucepan with a bit of hot water over a moderate heat. Once softened, strain in a strainer for about 15 minutes, then squeeze out any remaining moisture and reserve.

If using thawed frozen spinach, thoroughly press out excess liquid.

Heat the olive oil in a frying pan over a medium flame and saute the chopped onion and garlic until softened, about a few minutes. Take off the flame.

Place the wilted spinach, fried onion and garlic, kefalotyri, creamy cheese, spice, red spice, breading and beaten eggs in a big mixing bowl and season with seasoning. Mix well until incorporated. If the dough seems too loose, add some extra breading.

Using your hands, shape the preparation into oval croquettes a bit bigger than a nut but less bulky than an chicken egg, and set them on a baking sheet covered with baking paper. Seal and cool for at least 60 minutes.

In a big skillet over medium heat, heat oil to a amount of about 1cm. Fry the patties a handful for two to three minutes each side, flipping so they are golden all over, then transfer on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only tasty but also a wonderfully wholesome snack or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to accompany

Place the brown lentils in a saucepan and cover with ample cold water. Boil over a moderate heat for about twenty minutes or until nearly done, pouring additional water to maintain the legumes covered if required.

Mix in the burghul and proceed cooking until softened. Drain the ingredients thoroughly and set aside in a bowl.

Warm half of the