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Leek Croquettes

Bite-sized crispy fritters, typically known as keftedes, are a beloved signature dish in Sephardic cuisine. These particular leek patties offer a delicious combination of savory ground beef with the gentle, slightly sweet taste of tender leeks, making them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks well and trim off the roots and most of the green tops. Slice into halves longways then into half-inch slices. Place in a deep pan and fill with water, then cook over a moderate heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and put in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and flavor well with seasoning. Combine thoroughly using your fingers then shape a few spoonfuls into a patty, flattening a bit. Set on a tray and proceed for the remaining of the mixture.

Warm oil in a skillet to a amount of about 2cm over a medium heat. When the olive oil is sizzling, cook the patties in batches until golden on all sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Take out the cooked patties to a tray topped with paper towel and let to rest.

Offer with fresh lemon.

Spinach Croquettes

These spinach and cheese croquettes are a true delight. The crunchy outside reveals a soft interior. The spinach adds a fresh, slightly green note, while the grated cheese offers a rich, umami creaminess. Feel free to swap the cheesy element with steamed, pureed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to accompany

For fresh spinach, clean it well, getting rid of any stalks, and roughly chop it into big pieces. Place in a big pot with a little liquid over a medium flame. Once softened, drain in a sieve for about 15 mins, then remove any extra water and set aside.

When working with thawed frozen spinach, thoroughly remove unwanted moisture.

Warm the olive oil in a skillet over a medium flame and saute the chopped onion and minced garlic until tender, about a few minutes. Take off the heat.

Place the cooked spinach, cooked onion and garlic, grated cheese, ricotta, nutmeg, paprika, breading and eggs in a large bowl and season with seasoning. Stir well until incorporated. If the mixture looks too soft, add some additional crumbs.

By hand, form the preparation into oval shapes slightly larger than a walnut but more compact than an chicken egg, and put them on a plate covered with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over medium flame, heat cooking oil to a level of about 1 centimeter. Brown the croquettes a handful for two to three minutes each side, flipping so they are golden all over, then place on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

With their crunchy outside and moist center, these fritters are not only tasty but also a highly nutritious bite or meal.

Produces 12

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

Place the brown lentils in a saucepan and submerge with plenty of cold water. Boil over a medium heat for about twenty minutes or until nearly done, adding more water to keep the lentils covered if required.

Stir in the bulgur wheat and proceed cooking until tender. Remove the water from the lentils and burghul well and put aside in a bowl.

Heat a portion of the