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Leek Croquettes

Small pan-fried patties, commonly known as keftedes, are a cherished delicacy in Sephardic Jewish cooking. These leek fritters present a delicious fusion of hearty minced beef with the subtle, sweetly mild taste of fresh leeks, and they are truly addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and cut away the base and the majority of the green tops. Slice in half lengthways then into 1.5cm pieces. Put in a deep frying pan and cover with water, then simmer over a medium heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and put in a mixing bowl with the beef, eggs, crumbs, dill, chopped parsley and spice and season generously with pepper and salt. Combine completely using your hands then mold a few scoops into a patty, flattening a slightly. Place on a tray and repeat for the rest of the ingredients.

Warm olive oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is ready, fry the croquettes in small groups until crispy on each side. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Remove the cooked fritters to a dish lined with paper towel and permit to cool.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese patties are a real pleasure. The crispy outside gives way to a smooth interior. The leafy spinach imparts a bright, moderately natural flavor, while the grated cheese gives a rich, flavorful richness. You can substitute the dairy cheese with boiled, pureed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Cooking oil for deep-frying (or neutral oil)
• Fresh lemon, to serve

For raw spinach, rinse it well, removing any tough stems, and cut into it into sizable portions. Transfer in a deep pan with a little hot water over a medium flame. Once softened, remove in a strainer for about 15 minutes, then squeeze out any excess liquid and reserve.

When working with defrosted spinach, thoroughly remove excess liquid.

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

Put the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, spice, red spice, breading and beaten eggs in a large bowl and spice with salt and pepper. Combine well until blended. If the preparation seems too soft, mix in some additional crumbs.

By hand, form the preparation into elongated patties slightly larger than a walnut but smaller than an chicken egg, and set them on a plate covered with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a amount of about 1 centimeter. Cook the fritters a handful for two to three minutes per side, flipping so they are crispy all over, then transfer on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely healthy appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Put the brown lentils in a pan and fill with enough cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring more water to maintain the pulses immersed if required.

Add the bulgur wheat and continue cooking until tender. Remove the water from the mixture thoroughly and set aside in a bowl.

Preheat a portion of the