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Leek Croquettes

Bite-sized fried fritters, commonly known as keftedes, are a treasured delicacy in Sephardic Jewish cuisine. These leek croquettes offer a flavorful fusion of hearty ground beef with the delicate, mildly sweet taste of leeks, rendering them utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to accompany

Wash the leeks well and remove the roots and the bulk of the green tops. Cut in half longways then into 1.5cm rounds. Transfer in a deep pan and submerge with fresh water, then heat over a medium flame for about twenty minutes or until softened.

Strain the cooked leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and spice generously with pepper and salt. Mix thoroughly using your hands then shape a several scoops into a patty, pressing a bit. Place on a tray and proceed for the balance of the ingredients.

Heat oil in a pan to a amount of about ¾ inch over a medium heat. When the oil is sizzling, brown the patties in batches until crispy on all sides. (Do not fill the pan as this reduces the heat of the oil.) Take out the finished croquettes to a dish covered with absorbent paper and let to rest.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a genuine pleasure. The golden exterior opens up to a soft center. The leafy spinach imparts a bright, somewhat green note, while the dairy gives a savory, flavorful richness. Feel free to swap the dairy cheese with steamed, pureed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if required
• 3 large eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon slices, to accompany

For raw spinach, clean it well, removing any stalks, and cut into it into big pieces. Put in a big pot with a bit of liquid over a medium heat. Once softened, drain in a sieve for about 15 minutes, then remove any excess liquid and put aside.

If using defrosted spinach, completely press out excess liquid.

Warm the cooking oil in a pan over a moderate heat and cook the chopped onion and garlic until translucent, about a few minutes. Turn off the flame.

Put the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and season with seasoning. Stir completely until blended. If the mixture looks too soft, incorporate some additional crumbs.

By hand, shape the mixture into oval shapes somewhat larger than a walnut but less bulky than an egg, and place them on a tray covered with wax paper. Wrap and chill for at least one hour.

In a large frying pan over medium flame, warm olive oil to a depth of about 1 centimeter. Cook the patties a few at a time for 2–3 minutes on both sides, turning so they are golden brown all over, then put on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and soft inside, these croquettes are not only tasty but also a extremely healthy snack or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to accompany

Add the brown lentils in a saucepan and fill with ample fresh water. Simmer over a moderate heat for about 20 mins or until almost cooked, including extra liquid to maintain the lentils submerged if required.

Mix in the bulgur wheat and proceed cooking until tender. Drain the mixture thoroughly and put aside in a container.

Warm 50% of the