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Leek Croquettes

Bite-sized pan-fried patties, commonly referred to as keftedes, are a cherished delicacy in Sephardic Jewish cuisine. These wonderful leek patties deliver a delicious combination of rich ground beef with the delicate, slightly sweet flavour of tender leeks, making them absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Wash the green leeks carefully and trim off the root ends and the bulk of the green tops. Chop into halves along the length then into 1.5cm rounds. Transfer in a deep frying pan and fill with fresh water, then cook over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the leeks and put in a large mixing bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and spice liberally with salt and pepper. Stir completely using your fingers then form a few tablespoonfuls into a croquette, flattening a little. Place on a plate and proceed for the rest of the preparation.

Heat olive oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, fry the croquettes in small groups until crispy on each side. (Don't overcrowd the skillet as this drops the heat of the oil.) Remove the cooked fritters to a tray topped with kitchen paper and permit to drain.

Present with fresh lemon.

Spinach Croquettes

These spinach and cheese patties are a real delight. The golden exterior opens up to a smooth filling. The fresh spinach adds a fresh, moderately natural flavor, while the grated cheese gives a rich, umami creaminess. You can substitute the cheese with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for frying (or use sunflower oil)
• Lemon wedges, to serve

If using fresh spinach, clean it carefully, removing any tough stems, and roughly chop it into sizable portions. Transfer in a deep pan with a bit of liquid over a medium flame. Once wilted, drain in a colander for about 15 minutes, then press out any remaining moisture and reserve.

When working with defrosted spinach, thoroughly remove excess liquid.

Preheat the olive oil in a pan over a medium flame and cook the diced onion and garlic cloves until softened, about a few minutes. Remove from the heat.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with seasoning. Stir completely until combined. If the mixture seems too soft, add some more breading.

By hand, mold the preparation into elongated patties slightly larger than a nut but more compact than an egg, and put them on a plate lined with wax paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over medium flame, heat cooking oil to a level of about half an inch. Cook the patties a handful for a couple of minutes each side, rotating so they are golden brown all over, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only delicious but also a wonderfully wholesome appetizer or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a saucepan and cover with ample cold water. Boil over a moderate heat for about twenty minutes or until almost cooked, pouring more water to maintain the pulses immersed if required.

Add the burghul and proceed cooking until softened. Strain the lentils and burghul well and put aside in a bowl.

Warm a portion of the