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Leek Croquettes

Petite pan-fried croquettes, commonly called keftedes, are a treasured signature dish in Sephardic cooking. These leek croquettes offer a flavorful fusion of hearty ground beef with the delicate, slightly sweet essence of fresh leeks, making them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the fresh leeks properly and trim off the roots and most of the dark green parts. Cut lengthwise longways then into 1.5-centimeter slices. Transfer in a large skillet and cover with cold water, then heat over a medium heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and transfer in a big bowl with the minced beef, eggs, crumbs, dill, parsley and spice and flavor generously with salt and pepper. Stir completely using your palms then mold a couple of scoops into a patty, pressing a little. Put on a platter and proceed for the remaining of the mixture.

Warm oil in a pan to a level of about ¾ inch over a moderate heat. When the oil is ready, cook the croquettes in small groups until crispy on all sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Remove the finished fritters to a plate covered with kitchen paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These spinach and cheese croquettes are a true pleasure. The crispy crust gives way to a smooth center. The fresh spinach imparts a fresh, moderately green taste, while the cheese gives a rich, savory creaminess. Feel free to swap the cheesy element with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Oil for deep-frying (or use sunflower oil)
• Fresh lemon, to serve

If using leafy greens, wash it carefully, removing any hard stems, and coarsely chop it into big pieces. Transfer in a deep pan with a little water over a medium heat. Once cooked, remove in a strainer for about 15 mins, then press out any extra water and reserve.

If using thawed frozen spinach, thoroughly press out unwanted moisture.

Heat the oil in a skillet over a medium heat and saute the diced onion and garlic until tender, about four minutes. Take off the stove.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Mix well until blended. If the dough seems too loose, add some additional breading.

With your fingers, shape the preparation into elongated patties slightly larger than a walnut but less bulky than an egg, and set them on a tray lined with parchment paper. Wrap and chill for at least one hour.

In a large frying pan over moderate heat, heat oil to a amount of about half an inch. Cook the fritters a few at a time for 2–3 minutes each side, rotating so they are golden completely, then put on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Featuring a golden crust and soft inside, these fritters are not only delicious but also a wonderfully wholesome bite or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to garnish

Add the dry lentils in a saucepan and submerge with plenty of water. Cook over a moderate heat for about 20 mins or until nearly done, adding more water to maintain the pulses immersed if necessary.

Mix in the burghul and proceed cooking until tender. Drain the lentils and burghul thoroughly and set aside in a container.

Warm half of the