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Leek Croquettes

Small crispy croquettes, commonly called keftedes, are a cherished signature dish in Sephardic cooking. These particular leek patties deliver a tasty combination of rich beef with the subtle, sweetly mild essence of fresh leeks, and they are truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the fresh leeks well and remove the base and the bulk of the green tops. Slice in half lengthways then into 1.5cm pieces. Put in a deep frying pan and fill with fresh water, then cook over a medium heat for about 20 mins or until cooked through.

Strain the leeks and put in a big bowl with the ground beef, eggs, matzo meal, dill, parsley and sweet paprika and spice well with seasoning. Mix thoroughly using your palms then form a several spoonfuls into a ball, pressing a little. Place on a tray and proceed for the balance of the mixture.

Heat cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the croquettes in small batches until crispy on both sides. (Do not fill the skillet as this drops the heat of the oil.) Transfer the ready fritters to a dish topped with kitchen paper and permit to drain.

Serve with lemon slices.

Spinach Patties

These delightful cheesy spinach croquettes are a real treat. The crispy crust reveals a soft interior. The fresh spinach brings a fresh, slightly green flavor, while the dairy gives a rich, savory smoothness. You can substitute the dairy cheese with boiled, mashed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

For leafy greens, rinse it thoroughly, discarding any stalks, and roughly chop it into big pieces. Transfer in a big pot with a bit of water over a moderate heat. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any remaining moisture and put aside.

For defrosted spinach, carefully squeeze out excess liquid.

Preheat the olive oil in a frying pan over a medium flame and saute the chopped onion and garlic until softened, about a few minutes. Take off the flame.

Place the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Combine completely until combined. If the dough looks too soft, mix in some additional breadcrumbs.

By hand, shape the preparation into oval croquettes a bit bigger than a walnut but smaller than an egg, and place them on a baking sheet covered with wax paper. Seal and refrigerate for at least 1 hour.

In a big skillet over moderate heat, preheat cooking oil to a depth of about 1 centimeter. Brown the fritters a handful for two to three minutes per side, turning so they are golden brown completely, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and tender interior, these croquettes are not only flavorful but also a wonderfully nutritious bite or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to serve

Add the brown lentils in a pot and fill with ample cold water. Boil over a medium heat for about 20 minutes or until nearly done, adding additional water to keep the legumes immersed if required.

Add the bulgur wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a bowl.

Heat half of the