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Leek Croquettes

Small fried fritters, often referred to as keftedes, represent a cherished speciality in Sephardic Jewish cooking. These wonderful leek fritters present a flavorful combination of savory ground beef with the subtle, mildly sweet flavour of fresh leeks, making them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to serve

Wash the leeks well and trim off the roots and the bulk of the dark green parts. Cut in half along the length then into half-inch pieces. Place in a deep pan and submerge with water, then heat over a medium flame for about 20 minutes or until cooked through.

Drain the leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and spice well with seasoning. Combine thoroughly using your hands then form a several spoonfuls into a ball, flattening a little. Put on a tray and proceed for the rest of the mixture.

Warm olive oil in a pan to a level of about 2cm over a moderate heat. When the oil is ready, fry the fritters in small groups until golden brown on all sides. (Do not fill the pan as this lowers the temperature of the oil.) Transfer the finished croquettes to a dish topped with kitchen paper and allow to cool.

Present with lemon slices.

Spinach Patties

These amazing spinach with cheese patties are a true pleasure. The crunchy outside opens up to a smooth center. The fresh spinach brings a bright, moderately natural flavor, while the grated cheese provides a savory, umami richness. Feel free to swap the cheese with boiled, pureed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon wedges, to accompany

When using fresh spinach, wash it well, getting rid of any stalks, and cut into it into large chunks. Place in a big pot with a bit of hot water over a medium flame. Once softened, strain in a strainer for about 15 minutes, then squeeze out any remaining moisture and set aside.

When working with thawed frozen spinach, thoroughly press out excess liquid.

Heat the cooking oil in a frying pan over a medium flame and fry the chopped onion and garlic cloves until softened, about four minutes. Remove from the stove.

Put the cooked spinach, cooked onion and softened garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a container and season with salt and pepper. Stir completely until blended. If the preparation seems too wet, add some more breadcrumbs.

By hand, shape the mixture into oval croquettes a bit bigger than a walnut but smaller than an egg, and place them on a tray topped with baking paper. Wrap and chill for at least one hour.

In a large frying pan over medium flame, heat olive oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes on both sides, flipping so they are crispy completely, then transfer on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

With their golden crust and soft inside, these fritters are not only flavorful but also a wonderfully healthy snack or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Place the brown lentils in a pan and submerge with ample fresh water. Simmer over a medium heat for about 20 minutes or until almost cooked, pouring more water to maintain the pulses covered if required.

Mix in the bulgur wheat and continue cooking until fully cooked. Drain the ingredients completely and put aside in a mixing bowl.

Heat half of the