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Leek Croquettes

Bite-sized fried fritters, commonly called keftedes, are a beloved delicacy in Sephardic Jewish culinary traditions. These leek patties offer a flavorful blend of hearty ground beef with the delicate, slightly sweet taste of tender leeks, and they are truly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks well and cut away the base and most of the green stalk. Cut into halves along the length then into 1.5-centimeter rounds. Put in a deep pan and fill with cold water, then heat over a moderate heat for about 20 mins or until softened.

Remove the water from the softened leeks and transfer in a large mixing bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and spice and spice generously with pepper and salt. Combine completely using your palms then shape a several spoonfuls into a ball, shaping a little. Put on a platter and proceed for the remaining of the mixture.

Preheat oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is ready, fry the fritters in batches until golden on each side. (Do not fill the frying pan as this reduces the heat of the cooking oil.) Take out the finished croquettes to a plate topped with paper towel and allow to rest.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese fritters are a real delight. The golden outside gives way to a smooth filling. The leafy spinach adds a vibrant, moderately green note, while the dairy gives a rich, savory creaminess. It's possible to replace the cheese with boiled, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using fresh spinach, rinse it well, getting rid of any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a little hot water over a medium heat. Once softened, drain in a sieve for about a quarter hour, then remove any remaining moisture and set aside.

When working with thawed frozen spinach, thoroughly remove extra water.

Warm the olive oil in a pan over a medium heat and cook the diced onion and garlic cloves until softened, about four minutes. Take off the heat.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, spice, red spice, dry crumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Mix thoroughly until blended. If the dough seems too wet, mix in some additional breading.

Using your hands, shape the preparation into oval shapes slightly larger than a walnut but more compact than an chicken egg, and place them on a plate covered with wax paper. Cover and chill for at least one hour.

In a big skillet over moderate heat, warm cooking oil to a depth of about 1cm. Cook the patties a handful for 2–3 minutes per side, turning so they are crispy completely, then put on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only delicious but also a wonderfully healthy bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to serve

Put the brown lentils in a pan and cover with ample water. Boil over a moderate heat for about twenty minutes or until almost cooked, including more water to ensure the legumes submerged if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Strain the ingredients completely and reserve in a bowl.

Preheat half of the