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Leek Croquettes

Petite fried patties, typically called keftedes, stand as a treasured delicacy in Sephardic cuisine. These wonderful leek croquettes present a flavorful blend of rich ground beef with the delicate, slightly sweet flavour of fresh leeks, and they are truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to garnish

Clean the leeks properly and trim off the base and most of the dark green parts. Cut into halves lengthways then into 1.5-centimeter rounds. Put in a deep pan and submerge with water, then simmer over a moderate heat for about twenty minutes or until softened.

Strain the cooked leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and paprika and spice liberally with seasoning. Mix completely using your hands then shape a couple of scoops into a patty, flattening a bit. Set on a platter and continue for the remaining of the ingredients.

Preheat oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is sizzling, fry the croquettes in small groups until golden brown on all sides. (Do not fill the pan as this drops the heat of the oil.) Remove the cooked patties to a tray topped with absorbent paper and permit to cool.

Offer with lemon slices.

Spinach Croquettes

These spinach with cheese fritters are a genuine pleasure. The golden exterior opens up to a creamy interior. The fresh spinach brings a bright, moderately natural note, while the dairy provides a deep, umami richness. It's possible to replace the cheesy element with boiled, pureed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon slices, to serve

If using leafy greens, wash it carefully, removing any tough stems, and coarsely chop it into sizable portions. Put in a big pot with a bit of hot water over a medium flame. Once softened, remove in a sieve for about 15 mins, then remove any excess liquid and reserve.

When working with thawed frozen spinach, carefully remove excess liquid.

Heat the oil in a skillet over a moderate heat and fry the chopped onion and garlic cloves until tender, about four minutes. Turn off the heat.

Place the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with seasoning. Stir completely until combined. If the mixture seems too wet, add some more crumbs.

Using your hands, form the mixture into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and set them on a baking sheet topped with parchment paper. Seal and chill for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a level of about 1cm. Cook the croquettes a handful for two to three minutes per side, flipping so they are golden brown everywhere, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and moist center, these fritters are not only delicious but also a highly nutritious appetizer or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to serve

Place the lentils in a pot and fill with enough fresh water. Boil over a medium heat for about twenty minutes or until nearly done, including extra liquid to maintain the legumes submerged if necessary.

Stir in the bulgur wheat and continue cooking until tender. Drain the mixture thoroughly and put aside in a bowl.

Warm half of the