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Leek Patties

Small crispy croquettes, commonly known as keftedes, represent a cherished delicacy in Sephardic Jewish culinary traditions. These wonderful leek croquettes present a flavorful fusion of savory minced beef with the gentle, slightly sweet essence of tender leeks, making them truly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Clean the green leeks well and cut away the root ends and most of the dark green parts. Slice into halves lengthways then into 1.5cm slices. Transfer in a deep pan and fill with water, then heat over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and place in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and sweet paprika and flavor well with pepper and salt. Combine well using your palms then mold a several spoonfuls into a ball, flattening a slightly. Set on a tray and continue for the balance of the preparation.

Heat olive oil in a skillet to a level of about 2cm over a medium heat. When the oil is ready, fry the croquettes in small groups until crispy on all sides. (Do not fill the frying pan as this drops the temperature of the cooking oil.) Take out the finished fritters to a plate topped with absorbent paper and permit to rest.

Offer with lemon slices.

Spinach Croquettes

These spinach and cheese fritters are a genuine treat. The crispy exterior reveals a soft filling. The fresh spinach adds a fresh, moderately green taste, while the grated cheese gives a deep, umami smoothness. You can substitute the cheesy element with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Olive oil for frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For leafy greens, rinse it well, discarding any stalks, and roughly chop it into large chunks. Place in a big pot with a little water over a moderate heat. Once cooked, drain in a colander for about a quarter hour, then press out any excess liquid and reserve.

For previously frozen spinach, completely press out extra water.

Warm the cooking oil in a skillet over a moderate heat and saute the onion and garlic cloves until softened, about four minutes. Take off the stove.

Place the prepared spinach, sauteed onion and garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and eggs in a large bowl and spice with pepper and salt. Stir well until combined. If the preparation appears too loose, incorporate some more crumbs.

With your fingers, shape the dough into oval croquettes slightly larger than a walnut but less bulky than an chicken egg, and set them on a baking sheet topped with wax paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a level of about half an inch. Fry the croquettes a handful for two to three minutes per side, flipping so they are golden brown completely, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and soft inside, these croquettes are not only tasty but also a wonderfully nutritious snack or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Add the brown lentils in a saucepan and submerge with ample fresh water. Cook over a medium flame for about twenty minutes or until partially softened, adding more water to maintain the pulses covered if required.

Mix in the bulgur wheat and proceed cooking until fully cooked. Strain the lentils and burghul completely and set aside in a mixing bowl.

Warm half of the