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Leek Croquettes

Small crispy croquettes, often referred to as keftedes, are a treasured signature dish in Sephardic Jewish cuisine. These wonderful leek fritters offer a tasty combination of hearty ground beef with the delicate, mildly sweet essence of fresh leeks, making them absolutely irresistible.

Makes 12

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

Thoroughly wash the green leeks properly and trim off the roots and the bulk of the dark green parts. Chop into halves longways then into 1.5-centimeter slices. Place in a deep pan and submerge with cold water, then heat over a moderate heat for about 20 mins or until softened.

Remove the water from the softened leeks and place in a large mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor generously with seasoning. Combine completely using your palms then form a few tablespoonfuls into a ball, flattening a bit. Put on a plate and proceed for the rest of the mixture.

Preheat oil in a pan to a depth of about ¾ inch over a medium flame. When the oil is hot, cook the patties in small groups until golden on each side. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Remove the cooked fritters to a dish topped with paper towel and let to rest.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach patties are a real delight. The golden exterior opens up to a soft filling. The leafy spinach brings a fresh, slightly natural note, while the dairy offers a rich, umami creaminess. It's possible to replace the dairy cheese with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Olive oil for frying (or use vegetable oil)
• Lemon slices, to accompany

When using raw spinach, wash it well, removing any stalks, and cut into it into large chunks. Transfer in a big pot with a small amount liquid over a medium flame. Once wilted, remove in a colander for about a quarter hour, then remove any remaining moisture and put aside.

For thawed frozen spinach, carefully squeeze out excess liquid.

Preheat the olive oil in a pan over a moderate heat and cook the onion and minced garlic until tender, about a few minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Mix thoroughly until incorporated. If the mixture seems too loose, mix in some more breading.

Using your hands, form the dough into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and set them on a tray covered with parchment paper. Cover and cool for at least 1 hour.

In a big skillet over moderate heat, heat olive oil to a depth of about 1 centimeter. Fry the fritters a small batch for 2–3 minutes on both sides, rotating so they are crispy all over, then transfer on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these patties are not only delicious but also a highly wholesome bite or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to serve

Place the dry lentils in a saucepan and cover with enough fresh water. Simmer over a medium heat for about 20 minutes or until almost cooked, including additional water to ensure the legumes covered if required.

Add the burghul and keep cooking until softened. Drain the mixture completely and reserve in a mixing bowl.

Preheat a portion of the