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Leek Croquettes

Bite-sized pan-fried croquettes, commonly known as keftedes, are a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek fritters deliver a delicious combination of savory minced beef with the delicate, mildly sweet flavour of fresh leeks, making them utterly addictive.

Makes 12

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

Wash the fresh leeks well and trim off the base and the bulk of the green tops. Slice into halves lengthways then into 1.5-centimeter pieces. Place in a large skillet and submerge with cold water, then heat over a moderate heat for about twenty minutes or until softened.

Strain the leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season liberally with salt and pepper. Stir well using your palms then mold a few spoonfuls into a patty, pressing a little. Set on a tray and repeat for the balance of the preparation.

Heat cooking oil in a skillet to a amount of about 2cm over a medium flame. When the heated oil is hot, fry the fritters in batches until golden on both sides. (Do not fill the skillet as this drops the temperature of the oil.) Take out the ready fritters to a tray lined with kitchen paper and let to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese fritters are a real treat. The crispy crust gives way to a smooth filling. The fresh spinach brings a fresh, somewhat green flavor, while the dairy offers a deep, savory creaminess. You can substitute the cheese with boiled, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Oil for frying (or sunflower oil)
• Lemon slices, to garnish

For leafy greens, wash it thoroughly, getting rid of any tough stems, and roughly chop it into large chunks. Place in a large saucepan with a bit of hot water over a moderate heat. Once softened, strain in a strainer for about a quarter hour, then press out any excess liquid and set aside.

For thawed frozen spinach, completely remove excess liquid.

Warm the oil in a skillet over a moderate heat and cook the chopped onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Stir well until blended. If the mixture looks too wet, incorporate some additional breading.

Using your hands, shape the preparation into oval shapes somewhat larger than a walnut shell but less bulky than an egg, and put them on a plate covered with wax paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a amount of about half an inch. Brown the fritters a small batch for 2–3 minutes per side, flipping so they are golden everywhere, then place on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only tasty but also a wonderfully wholesome appetizer or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a pan and fill with ample cold water. Boil over a medium flame for about twenty minutes or until partially softened, adding additional water to ensure the lentils immersed if required.

Stir in the burghul and keep cooking until softened. Strain the ingredients thoroughly and put aside in a container.

Heat a portion of the