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Leek Croquettes

Bite-sized fried fritters, often called keftedes, are a beloved delicacy in Sephardic Jewish cuisine. These particular leek fritters present a delicious blend of savory ground beef with the delicate, mildly sweet flavour of tender leeks, and they are utterly irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to serve

Clean the leeks carefully and remove the root ends and the majority of the dark green parts. Cut in half longways then into half-inch slices. Put in a large skillet and cover with water, then heat over a medium heat for about twenty minutes or until cooked through.

Drain the leeks and put in a large mixing bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and season well with seasoning. Combine completely using your palms then mold a few spoonfuls into a ball, shaping a bit. Put on a plate and repeat for the balance of the mixture.

Heat cooking oil in a pan to a amount of about 2 centimeters over a medium flame. When the olive oil is hot, fry the patties in small groups until golden brown on all sides. (Do not fill the frying pan as this drops the temperature of the cooking oil.) Take out the finished patties to a dish covered with absorbent paper and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese patties are a genuine delight. The crunchy crust reveals a soft interior. The fresh spinach adds a fresh, somewhat earthy taste, while the dairy provides a savory, savory richness. Feel free to swap the dairy cheese with boiled, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Fresh lemon, to garnish

When using leafy greens, wash it carefully, discarding any hard stems, and roughly chop it into large chunks. Place in a large saucepan with a bit of liquid over a medium heat. Once wilted, drain in a colander for about 15 minutes, then press out any remaining moisture and set aside.

When working with defrosted spinach, thoroughly press out excess liquid.

Preheat the olive oil in a skillet over a medium heat and saute the onion and garlic until tender, about 4 minutes. Turn off the stove.

Put the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, sweet paprika, breading and eggs in a large bowl and season with salt and pepper. Combine completely until blended. If the preparation seems too loose, add some extra crumbs.

Using your hands, mold the preparation into oval croquettes a bit bigger than a walnut shell but smaller than an large egg, and set them on a plate covered with wax paper. Cover and cool for at least 60 minutes.

In a wide pan over moderate heat, heat olive oil to a depth of about 1cm. Fry the croquettes a small batch for a couple of minutes each side, turning so they are crispy everywhere, then transfer on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a wonderfully wholesome bite or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to accompany

Put the dry lentils in a pot and fill with enough cold water. Boil over a medium heat for about 20 minutes or until partially softened, adding extra liquid to maintain the lentils covered if needed.

Mix in the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.

Preheat a portion of the