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Leek Croquettes

Small pan-fried fritters, often called keftedes, stand as a cherished signature dish in Sephardic cooking. These wonderful leek croquettes offer a flavorful combination of rich beef with the gentle, sweetly mild taste of tender leeks, and they are truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Wash the leeks properly and remove the roots and most of the green stalk. Slice in half along the length then into 1.5-centimeter slices. Put in a large skillet and cover with cold water, then cook over a medium flame for about twenty minutes or until softened.

Drain the leeks and transfer in a big bowl with the ground beef, eggs, crumbs, dill, parsley and spice and flavor liberally with pepper and salt. Combine well using your fingers then shape a several spoonfuls into a ball, shaping a bit. Set on a tray and proceed for the rest of the mixture.

Preheat olive oil in a frying pan to a depth of about 2cm over a medium flame. When the olive oil is sizzling, fry the fritters in small batches until crispy on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Remove the cooked fritters to a plate lined with kitchen paper and permit to cool.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese patties are a true delight. The golden outside opens up to a soft interior. The leafy spinach imparts a vibrant, moderately natural flavor, while the dairy gives a savory, savory smoothness. You can substitute the cheese with boiled, crushed potato if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

If using raw spinach, wash it well, removing any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a bit of hot water over a medium heat. Once softened, drain in a sieve for about 15 minutes, then remove any excess liquid and reserve.

For previously frozen spinach, carefully squeeze out unwanted moisture.

Warm the cooking oil in a pan over a medium flame and cook the onion and minced garlic until tender, about a few minutes. Turn off the stove.

Put the cooked spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Stir thoroughly until blended. If the preparation looks too wet, incorporate some extra breadcrumbs.

Using your hands, mold the dough into elongated patties somewhat larger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet lined with wax paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, heat oil to a depth of about 1 centimeter. Cook the patties a handful for two to three minutes each side, turning so they are golden brown all over, then transfer on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only flavorful but also a extremely wholesome bite or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to serve

Add the brown lentils in a saucepan and cover with ample cold water. Cook over a medium heat for about twenty minutes or until partially softened, pouring more water to ensure the pulses covered if required.

Mix in the cracked wheat and continue cooking until softened. Drain the lentils and burghul thoroughly and put aside in a bowl.

Warm 50% of the