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Leek Croquettes

Petite crispy patties, typically called keftedes, represent a cherished speciality in Sephardic Jewish culinary traditions. These leek croquettes present a tasty fusion of rich beef with the delicate, sweetly mild flavour of fresh leeks, making them absolutely addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks properly and trim off the base and most of the green stalk. Cut lengthwise longways then into 1.5-centimeter slices. Place in a large skillet and submerge with water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and paprika and flavor generously with salt and pepper. Mix completely using your palms then mold a couple of tablespoonfuls into a croquette, pressing a little. Place on a tray and proceed for the remaining of the preparation.

Preheat cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the olive oil is hot, brown the fritters in batches until golden on each side. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the cooked patties to a dish lined with absorbent paper and allow to rest.

Present with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a real treat. The golden outside gives way to a soft center. The leafy spinach imparts a bright, somewhat earthy flavor, while the cheese gives a savory, flavorful richness. You can substitute the cheesy element with steamed, crushed potato if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Olive oil for frying (or vegetable oil)
• Lemon slices, to garnish

If using leafy greens, wash it carefully, discarding any stalks, and coarsely chop it into large chunks. Place in a deep pan with a bit of liquid over a medium heat. Once wilted, remove in a colander for about a quarter hour, then remove any remaining moisture and reserve.

If using defrosted spinach, thoroughly remove extra water.

Heat the olive oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until translucent, about four minutes. Take off the heat.

Put the cooked spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, dry crumbs and beaten eggs in a container and season with pepper and salt. Stir well until combined. If the mixture looks too soft, incorporate some additional breading.

By hand, mold the dough into oval croquettes a bit bigger than a walnut but smaller than an egg, and put them on a tray topped with baking paper. Cover and chill for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a amount of about half an inch. Brown the croquettes a handful for a couple of minutes on both sides, turning so they are crispy everywhere, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and moist center, these croquettes are not only tasty but also a highly nutritious appetizer or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to accompany

Add the lentils in a saucepan and fill with enough cold water. Simmer over a medium heat for about twenty minutes or until nearly done, adding more water to ensure the pulses immersed if needed.

Mix in the cracked wheat and keep cooking until tender. Drain the ingredients completely and reserve in a mixing bowl.

Warm a portion of the