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Leek Croquettes

Petite fried croquettes, commonly known as keftedes, stand as a cherished speciality in Sephardic Jewish cooking. These wonderful leek fritters offer a delicious blend of rich beef with the delicate, mildly sweet essence of leeks, and they are utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Clean the fresh leeks properly and remove the base and the majority of the green tops. Chop lengthwise along the length then into 1.5-centimeter rounds. Place in a deep pan and submerge with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor liberally with salt and pepper. Combine well using your hands then form a several spoonfuls into a croquette, flattening a little. Set on a platter and repeat for the rest of the mixture.

Preheat oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, cook the croquettes in small batches until golden brown on all sides. (Don't overcrowd the frying pan as this drops the temperature of the cooking oil.) Transfer the finished croquettes to a plate covered with paper towel and permit to rest.

Serve with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach patties are a true treat. The crunchy crust opens up to a soft center. The leafy spinach adds a bright, moderately green taste, while the dairy offers a savory, savory smoothness. You can substitute the dairy cheese with cooked, mashed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon wedges, to garnish

When using leafy greens, wash it well, getting rid of any tough stems, and cut into it into sizable portions. Place in a deep pan with a small amount water over a moderate heat. Once softened, strain in a sieve for about 15 mins, then press out any extra water and set aside.

When working with previously frozen spinach, completely remove unwanted moisture.

Warm the cooking oil in a frying pan over a moderate heat and saute the diced onion and minced garlic until translucent, about a few minutes. Remove from the flame.

Combine the prepared spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and spice with pepper and salt. Mix well until combined. If the preparation looks too soft, add some more breading.

Using your hands, mold the mixture into elongated patties a bit bigger than a walnut shell but smaller than an chicken egg, and place them on a tray lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, warm olive oil to a depth of about 1 centimeter. Brown the patties a handful for a couple of minutes per side, flipping so they are crispy completely, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and soft inside, these croquettes are not only delicious but also a wonderfully wholesome bite or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a pan and cover with plenty of cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to maintain the legumes submerged if needed.

Stir in the burghul and keep cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a mixing bowl.

Warm half of the