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Leek Croquettes

Small fried fritters, often called keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These leek patties offer a delicious blend of hearty minced beef with the subtle, mildly sweet essence of tender leeks, rendering them truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the fresh leeks properly and remove the roots and the majority of the green tops. Slice lengthwise along the length then into 1.5-centimeter rounds. Place in a deep pan and cover with fresh water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and paprika and flavor well with seasoning. Mix thoroughly using your fingers then shape a few tablespoonfuls into a patty, shaping a slightly. Put on a plate and repeat for the rest of the ingredients.

Preheat olive oil in a pan to a level of about 2 centimeters over a medium heat. When the oil is sizzling, brown the fritters in batches until golden on all sides. (Do not fill the skillet as this reduces the temperature of the oil.) Transfer the finished patties to a plate lined with paper towel and allow to rest.

Serve with lemon wedges.

Keftes de Espinacha

These spinach and cheese patties are a real pleasure. The crunchy exterior gives way to a creamy filling. The fresh spinach adds a bright, somewhat earthy taste, while the dairy gives a deep, savory creaminess. Feel free to swap the cheese with cooked, pureed spuds if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

When using leafy greens, clean it thoroughly, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a little liquid over a medium flame. Once wilted, strain in a sieve for about 15 mins, then press out any extra water and reserve.

If using defrosted spinach, carefully remove unwanted moisture.

Warm the oil in a frying pan over a medium heat and fry the onion and minced garlic until translucent, about four minutes. Take off the heat.

Place the prepared spinach, sauteed onion and garlic, hard cheese, ricotta, spice, sweet paprika, breading and beaten eggs in a container and flavor with salt and pepper. Combine completely until blended. If the preparation looks too soft, incorporate some additional crumbs.

With your fingers, form the mixture into oval croquettes somewhat larger than a nut but more compact than an egg, and set them on a plate topped with baking paper. Cover and cool for at least 1 hour.

In a wide pan over medium flame, preheat oil to a level of about 1 centimeter. Fry the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden everywhere, then place on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these patties are not only tasty but also a wonderfully nutritious bite or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a saucepan and fill with ample water. Simmer over a medium flame for about 20 minutes or until nearly done, pouring additional water to maintain the legumes covered if necessary.

Stir in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul well and reserve in a container.

Heat half of the