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Leek Croquettes

Small fried patties, often referred to as keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes deliver a delicious blend of rich minced beef with the delicate, mildly sweet taste of tender leeks, and they are truly irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the leeks properly and remove the base and the majority of the dark green parts. Chop in half lengthways then into 1.5cm pieces. Transfer in a deep frying pan and cover with cold water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the softened leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and paprika and flavor liberally with seasoning. Stir well using your fingers then mold a few scoops into a croquette, pressing a little. Set on a platter and repeat for the rest of the preparation.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is hot, cook the croquettes in batches until golden on all sides. (Avoid overcrowding the pan as this drops the temperature of the oil.) Transfer the ready patties to a plate lined with paper towel and allow to rest.

Offer with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine pleasure. The golden outside opens up to a creamy center. The leafy spinach brings a vibrant, moderately green flavor, while the dairy provides a savory, savory creaminess. It's possible to replace the dairy cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to serve

When using raw spinach, wash it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Put in a deep pan with a small amount water over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then remove any excess liquid and reserve.

When working with defrosted spinach, carefully squeeze out extra water.

Heat the cooking oil in a frying pan over a moderate heat and cook the diced onion and minced garlic until softened, about 4 minutes. Remove from the flame.

Combine the wilted spinach, sauteed onion and garlic, grated cheese, ricotta, nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Combine completely until combined. If the mixture looks too soft, mix in some extra breading.

With your fingers, mold the dough into elongated patties a bit bigger than a nut but less bulky than an egg, and set them on a baking sheet covered with parchment paper. Wrap and chill for at least one hour.

In a big skillet over medium flame, warm cooking oil to a depth of about half an inch. Fry the patties a handful for 2–3 minutes on both sides, rotating so they are crispy everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these patties are not only delicious but also a highly nutritious snack or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Add the brown lentils in a pan and cover with enough cold water. Simmer over a medium heat for about 20 minutes or until partially softened, including more water to maintain the lentils submerged if needed.

Stir in the cracked wheat and keep cooking until fully cooked. Drain the ingredients well and set aside in a container.

Heat 50% of the