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Leek Patties

Petite fried croquettes, typically known as keftedes, represent a beloved speciality in Sephardic Jewish culinary traditions. These particular leek patties present a tasty combination of hearty minced beef with the delicate, sweetly mild flavour of leeks, making them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to accompany

Thoroughly wash the green leeks properly and trim off the root ends and the majority of the dark green parts. Chop in half longways then into 1.5-centimeter pieces. Place in a deep pan and cover with fresh water, then simmer over a medium heat for about twenty minutes or until tender.

Drain the cooked leeks and place in a mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and spice and spice well with seasoning. Stir completely using your palms then shape a few tablespoonfuls into a croquette, flattening a slightly. Place on a tray and repeat for the remaining of the mixture.

Heat olive oil in a pan to a amount of about ¾ inch over a medium heat. When the olive oil is hot, brown the croquettes in small groups until golden brown on each side. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Remove the ready croquettes to a dish covered with paper towel and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach croquettes are a real delight. The crispy crust gives way to a soft filling. The leafy spinach brings a fresh, slightly green taste, while the cheese gives a savory, savory smoothness. You can substitute the cheese with cooked, pureed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to serve

When using raw spinach, rinse it carefully, removing any stalks, and cut into it into large chunks. Put in a big pot with a bit of liquid over a medium flame. Once cooked, strain in a strainer for about a quarter hour, then remove any excess liquid and set aside.

If using defrosted spinach, thoroughly squeeze out unwanted moisture.

Preheat the olive oil in a frying pan over a medium flame and cook the diced onion and minced garlic until tender, about a few minutes. Take off the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with pepper and salt. Stir completely until combined. If the mixture seems too wet, mix in some more breading.

By hand, form the dough into oval shapes slightly larger than a walnut shell but less bulky than an egg, and place them on a tray covered with wax paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, preheat olive oil to a amount of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes each side, rotating so they are golden brown everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

With their golden crust and tender interior, these fritters are not only delicious but also a wonderfully healthy bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to serve

Add the brown lentils in a saucepan and submerge with enough fresh water. Simmer over a moderate heat for about twenty minutes or until partially softened, pouring extra liquid to ensure the legumes covered if needed.

Mix in the cracked wheat and continue cooking until tender. Drain the lentils and burghul completely and reserve in a container.

Preheat 50% of the