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Leek Croquettes

Petite crispy fritters, often referred to as keftedes, represent a beloved speciality in Sephardic culinary traditions. These leek croquettes offer a tasty combination of savory beef with the gentle, sweetly mild essence of tender leeks, rendering them utterly irresistible.

Produces 12

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

Wash the fresh leeks properly and remove the root ends and most of the dark green parts. Chop into halves along the length then into 1.5-centimeter slices. Place in a large skillet and cover with cold water, then cook over a medium heat for about 20 minutes or until tender.

Strain the leeks and put in a large mixing bowl with the beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor well with salt and pepper. Stir completely using your palms then shape a several tablespoonfuls into a patty, flattening a bit. Set on a plate and continue for the remaining of the ingredients.

Preheat cooking oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is hot, fry the croquettes in small groups until crispy on both sides. (Do not fill the frying pan as this reduces the heat of the oil.) Transfer the cooked fritters to a tray lined with kitchen paper and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese croquettes are a genuine delight. The golden crust reveals a creamy interior. The leafy spinach imparts a fresh, somewhat natural flavor, while the dairy offers a savory, umami smoothness. You can substitute the cheese with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Olive oil for frying (or use vegetable oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it carefully, removing any stalks, and coarsely chop it into large chunks. Put in a big pot with a bit of liquid over a moderate heat. Once cooked, remove in a colander for about 15 minutes, then press out any remaining moisture and reserve.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Heat the cooking oil in a skillet over a moderate heat and saute the chopped onion and garlic until softened, about four minutes. Turn off the heat.

Place the prepared spinach, fried onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Combine well until incorporated. If the dough seems too wet, add some more breadcrumbs.

Using your hands, form the preparation into elongated patties slightly larger than a walnut shell but smaller than an large egg, and place them on a plate lined with parchment paper. Wrap and chill for at least 60 minutes.

In a wide pan over moderate heat, warm oil to a amount of about 1cm. Brown the patties a handful for a couple of minutes each side, rotating so they are golden brown everywhere, then place on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

With their crispy exterior and tender interior, these fritters are not only flavorful but also a highly healthy snack or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Add the brown lentils in a pot and submerge with plenty of fresh water. Simmer over a medium flame for about 20 mins or until partially softened, including extra liquid to maintain the legumes immersed if required.

Mix in the bulgur wheat and keep cooking until softened. Remove the water from the ingredients well and put aside in a bowl.

Preheat a portion of the