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Leek Croquettes

Small pan-fried patties, commonly referred to as keftedes, stand as a treasured speciality in Sephardic cooking. These wonderful leek fritters deliver a delicious fusion of rich beef with the subtle, sweetly mild flavour of fresh leeks, rendering them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks properly and remove the root ends and the majority of the green tops. Slice into halves longways then into half-inch slices. Transfer in a deep frying pan and submerge with fresh water, then heat over a medium flame for about 20 mins or until softened.

Strain the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and spice and flavor generously with seasoning. Combine well using your palms then form a couple of scoops into a ball, shaping a bit. Put on a platter and continue for the rest of the mixture.

Warm cooking oil in a pan to a depth of about 2cm over a moderate heat. When the heated oil is ready, fry the fritters in small groups until crispy on both sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the finished patties to a plate covered with absorbent paper and permit to drain.

Present with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a genuine delight. The crispy outside gives way to a creamy interior. The spinach brings a bright, slightly natural note, while the cheese offers a deep, umami richness. Feel free to swap the dairy cheese with steamed, mashed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for frying (or use sunflower oil)
• Fresh lemon, to accompany

For raw spinach, rinse it well, discarding any tough stems, and roughly chop it into large chunks. Place in a deep pan with a small amount liquid over a moderate heat. Once softened, remove in a colander for about 15 mins, then remove any remaining moisture and set aside.

If using defrosted spinach, thoroughly press out unwanted moisture.

Warm the oil in a pan over a medium heat and saute the diced onion and garlic until tender, about four minutes. Remove from the flame.

Put the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Stir completely until incorporated. If the dough appears too wet, mix in some more breading.

With your fingers, shape the preparation into oval croquettes slightly larger than a walnut shell but more compact than an chicken egg, and put them on a tray lined with baking paper. Cover and cool for at least 1 hour.

In a large frying pan over medium heat, preheat olive oil to a amount of about half an inch. Fry the fritters a few at a time for 2–3 minutes each side, rotating so they are crispy completely, then transfer on paper towel.

Serve with fresh lemon.

Kroketes Fakes

With their crispy exterior and tender interior, these croquettes are not only delicious but also a extremely wholesome snack or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Put the dry lentils in a saucepan and fill with enough water. Cook over a moderate heat for about twenty minutes or until partially softened, pouring more water to ensure the legumes submerged if required.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the ingredients well and reserve in a container.

Warm 50% of the