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Leek Croquettes

Small pan-fried patties, often called keftedes, stand as a beloved speciality in Sephardic culinary traditions. These particular leek fritters deliver a tasty combination of hearty minced beef with the delicate, mildly sweet essence of leeks, and they are utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to serve

Thoroughly wash the fresh leeks carefully and remove the roots and the majority of the green stalk. Cut into halves along the length then into 1.5cm slices. Transfer in a deep pan and submerge with cold water, then heat over a medium flame for about twenty minutes or until tender.

Strain the cooked leeks and put in a big bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and season liberally with salt and pepper. Stir well using your palms then mold a couple of tablespoonfuls into a croquette, flattening a little. Set on a tray and continue for the balance of the preparation.

Warm oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is sizzling, cook the fritters in small batches until golden brown on each side. (Do not fill the frying pan as this lowers the heat of the cooking oil.) Remove the ready patties to a dish lined with paper towel and let to drain.

Serve with lemon slices.

Spinach Patties

These delightful cheesy spinach croquettes are a real pleasure. The crunchy outside gives way to a soft filling. The spinach imparts a fresh, moderately green flavor, while the grated cheese gives a rich, savory richness. Feel free to swap the cheesy element with steamed, crushed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Oil for pan-frying (or use sunflower oil)
• Fresh lemon, to accompany

For raw spinach, rinse it carefully, discarding any hard stems, and roughly chop it into big pieces. Transfer in a deep pan with a bit of liquid over a medium heat. Once wilted, remove in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

For defrosted spinach, carefully squeeze out excess liquid.

Preheat the olive oil in a pan over a medium heat and saute the diced onion and minced garlic until softened, about a few minutes. Take off the stove.

Put the cooked spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Mix well until combined. If the preparation appears too loose, incorporate some more crumbs.

By hand, mold the preparation into oval shapes a bit bigger than a walnut shell but more compact than an chicken egg, and put them on a tray covered with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium heat, heat cooking oil to a depth of about 1cm. Brown the fritters a few at a time for two to three minutes each side, rotating so they are golden brown all over, then put on paper towel.

Offer with lemon wedges.

Kroketes Fakes

With their golden crust and soft inside, these fritters are not only delicious but also a highly nutritious bite or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to liking
• Yogurt and fresh lemon, to serve

Place the lentils in a pot and fill with enough cold water. Cook over a medium flame for about twenty minutes or until almost cooked, pouring more water to ensure the lentils immersed if necessary.

Mix in the cracked wheat and proceed cooking until tender. Strain the ingredients completely and set aside in a container.

Heat 50% of the