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Leek Croquettes

Bite-sized pan-fried croquettes, typically known as keftedes, are a beloved signature dish in Sephardic cooking. These leek croquettes present a delicious blend of savory beef with the subtle, sweetly mild essence of fresh leeks, rendering them utterly irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Wash the leeks properly and trim off the root ends and the bulk of the green stalk. Slice into halves along the length then into 1.5-centimeter slices. Put in a deep frying pan and cover with water, then simmer over a medium flame for about 20 mins or until cooked through.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, dill, parsley and sweet paprika and season liberally with seasoning. Combine thoroughly using your hands then shape a several tablespoonfuls into a patty, pressing a bit. Place on a platter and continue for the rest of the mixture.

Warm cooking oil in a skillet to a depth of about 2cm over a medium flame. When the heated oil is ready, fry the fritters in small batches until crispy on all sides. (Do not fill the pan as this lowers the heat of the oil.) Take out the finished croquettes to a plate topped with kitchen paper and permit to drain.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a real treat. The crispy crust gives way to a soft filling. The spinach imparts a vibrant, somewhat earthy flavor, while the cheese provides a deep, flavorful creaminess. Feel free to swap the cheesy element with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Oil for pan-frying (or neutral oil)
• Fresh lemon, to accompany

For fresh spinach, clean it carefully, discarding any tough stems, and cut into it into large chunks. Transfer in a big pot with a small amount liquid over a medium heat. Once softened, remove in a colander for about 15 minutes, then remove any remaining moisture and set aside.

When working with thawed frozen spinach, thoroughly press out unwanted moisture.

Warm the cooking oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until translucent, about 4 minutes. Remove from the heat.

Put the wilted spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, red spice, breading and eggs in a large bowl and spice with seasoning. Mix completely until combined. If the preparation looks too soft, mix in some more breadcrumbs.

Using your hands, form the mixture into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and set them on a plate topped with baking paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium heat, heat olive oil to a depth of about 1cm. Cook the croquettes a small batch for a couple of minutes per side, rotating so they are crispy completely, then transfer on absorbent paper.

Present with lemon slices.

Kroketes Fakes

With their golden crust and moist center, these patties are not only flavorful but also a highly nutritious bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a saucepan and cover with ample fresh water. Cook over a medium heat for about 20 minutes or until nearly done, pouring more water to keep the pulses submerged if needed.

Mix in the cracked wheat and proceed cooking until softened. Strain the ingredients thoroughly and set aside in a bowl.

Warm half of the